Easy Slow Cooker Potato Soup Recipe (2024)

FAQs

What is the best thickening agent for potato soup? ›

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way.

One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup. Crisis averted.

Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

I would also add that roast the potatoes might be helpful. Also, you can alter the soup by pureeing some portion of the potatoes and adding it back to the pot. Fresh herbs like parsley, rosemary or thyme will give your soup zing.

If your potato soup is still crunchy after cooking for 6 to 7 hours on high in the crockpot, it's likely that the potatoes were not cooked long enough or the crockpot may not have reached a high enough temperature.

When to add potatoes into soup? ›

If potatoes are an addition to the soup recipe you are using, a good rule would be to add them about 20 minutes before you want the soup to be ready. Keep in mind that the smaller the potatoes are cut, the quicker they cook.

Add some acid

Smart! Canned soup-ers can follow suit: After sautéing your aromatics, deglaze the pan with a glug of the Good Juice. You can also stir a splash of acid—like lemon juice, white wine vinegar, or apple cider vinegar—to brighten things up.

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

This article has been viewed 78,913 times. To thicken potato soup, heat 2 tbsp of butter and 2 tbsp of flour, stirring constantly, to make a roux, then add it to the soup. Heat the soup to a boil, then reduce the heat and let it simmer until the soup is as thick as you'd like it.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.