These Potato Soup Recipes Will Make You Never Want to Put Away Your Slow Cooker (2024)

FAQs

Can you reheat potato soup in a crockpot? ›

Crockpot: To reheat your Slow Cooker Potato Soup from the refrigerator, place your ceramic crockpot insert back into your crockpot and heat on low for 1-2 hours. Stove: You may also reheat large batches of Potato Soup in the stove over medium low heat, stirring occasionally until heated through.

It's important not to chop them too finely before cooking. Keeping them in medium-ish sized chunks should work best. If the potatoes are chopped too finely, then too much starch will be released into the broth, resulting in a gummy-like texture.

Your potato soup is bland? Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

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.

While it's perfectly ok to use your crock pot in this way, try to avoid leaving food on the warming setting for more than four hours. According to the USDA, food kept at between 40 and 140 degrees is more at risk of forming bacteria. In this temperature range, bacteria can double in number within just 20 minutes.

Reheating leftovers in a slow cooker is not recommended. Cooked food should be reheated on the stove, in a microwave, or in a conventional oven until it reaches 165 °F. Then the hot food can be placed in a preheated slow cooker to keep it hot for serving—at least 140 °F as measured with a food thermometer.

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.

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. 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.

It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.

What can I add to potato soup to add flavor? ›

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.

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened. Be sure to whisk continuously to prevent lumps from forming.

Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl. With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

Although you could reheat your soup in a microwave-safe container in the microwave, if you're adding dairy, the stovetop is a great option. This lets you closely monitor the soup once the milk, cream, and/or cheese are stirred in.

The baked potato soup will keep for about five days, and reheats well either in the microwave or over low heat on the stovetop. If you're heating it in the microwave, reheat in 1-minute intervals, stirring between each, to avoid hot spots in your soup (which tend to burst and get soup all over your microwave).

Remember that a large pot of soup might take longer than overnight to defrost in the refrigerator. Never defrost soup by leaving it on the counter. Also, don't reheat a portion more than once—just take out what you will eat and keep the rest of it cold.

To reheat, add the potatoes to the slow cooker, cover and cook on low until potatoes are hot and warmed through, one to two hours.