What thickens potato soup?

To thicken Crockpot Potato Soup, rely on the potatoes themselves. As they cook, they release starch, creating a creamy base. You can also mix a slurry of flour or cornstarch with water and stir it in. Adding cream helps too. Heat gently and stir to avoid curdling.

How to tell if potato soup has gone bad?

Check your Crockpot Potato Soup for signs of spoilage. A sour or off smell is a warning. Look for mold or discoloration on the surface. If it appears watery or grainy, discard it. Store in the fridge for no more than 3-4 days for safety.

What are the benefits of eating potato soup?

This soup offers great health perks. Potatoes provide energy through carbs and vitamins like C and B6. It’s filling and can include extra veggies for nutrition. Easy to digest, it’s perfect for cold days and can be adapted for low-fat or vegan diets.

Can you put frozen potatoes in a slow cooker?

Yes, frozen potatoes work fine in a slow cooker for this soup. No need to thaw, saving time. They may soften faster and thicken the soup more. Adjust cooking time slightly as they might take longer to become tender. Ensure they’re fully cooked before serving.

How long do potatoes take in a crockpot?

Cooking time for potatoes in a slow cooker varies. On low, expect 6-8 hours for tenderness. On high, it takes 3-4 hours. Cut into uniform pieces for even cooking. Test with a fork to confirm they’ve reached your desired texture.

The Best Crockpot Potato Soup

Description

As a busy parent, finding time for a hearty meal can be tough. That’s where Crockpot Potato Soup comes in—a comforting, creamy dish that practically cooks itself. It’s the perfect solution for a nutritious family dinner.

Ingredients

Scale

6 large Russet Potatoes (peeled and diced)
1 medium Onion (diced)
4 cups Chicken Broth (low-sodium preferred)
1/2 cup Butter
1 cup Heavy Cream

Cook Mode Prevent your screen from going dark

Instructions

Peel and dice the potatoes and finely dice the onion. Add both to the slow cooker with chicken broth, butter, and a pinch of salt and pepper.
Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours. Stir occasionally.
Once potatoes are fork-tender, mash some with a potato masher or immersion blender to create a creamy texture.
Stir in the heavy cream about 30 minutes before serving. Let it heat through. Adjust seasoning if needed and serve hot.

Notes

Use Russet potatoes for the best creamy consistency. Prep ingredients the night before to save time. For a chunkier texture, mash less.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 3g
Sodium: 480mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 5g
Cholesterol: 45mg