Crock-Pot Veggie Loaded Baked Potato Soup Recipe (2024)

FAQs

How do you make loaded baked potato soup thicker? ›

Yes, adding heavy cream or milk can be a great way to thicken your potato soup while also adding richness and creaminess. Simply pour in a small amount of cream or milk while your soup is simmering, then continue to cook until it reaches the desired thickness. Be sure to stir frequently to avoid scorching.

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.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

That's because the low, slow style of cooking lets the flavors simmer together for hours, creating a much richer and more flavorful meal. Enjoy!

Tip: Cornstarch will thicken your soup more than flour, but both are a good option if you need to thicken a very thin soup. Pour in 1 cup (60 g) of instant potato flakes for a quick fix. This will add extra potato flavor to your soup, so you don't have to worry about changing the taste.

It's especially appropriate in potato soups as it adds some fat and body to accentuate the starchiness of the spuds. Cream cheese also adds that all-important tang, imparting brightness and a touch of salty-sweetness that provides a depth of flavor to your simmering soup.

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.

Bring a pot of water to a boil, add the potatoes, and cook for 5-10 minutes until partially tender. Drain and then add them to your simmering soup for finishing. 3. Roasting: For a richer flavor and slightly crispy texture, try roasting the potatoes before adding them to the soup.

Add a slurry at the end.

A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

How do you make potato soup not taste bland? ›

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.

Due to the nature of a slow cooker, there is no need to stir the food unless it specifically says to in your recipe. In fact, taking the lid off to stir food causes the slow cooker to lose a significant amount of heat, extending the cooking time required. Therefore, it is best not to remove the lid for stirring.

Stick to the cook time indicated on your recipe

In general, it's best to stick to the indicated cook time on the recipe you're following. Most slow cooker meals take 8-12 hours on low or 4-6 hours on high, but there are also recipes for slow-cooked meat that take up to 24 hours.

Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup.

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.

Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

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.