Ella Walter
Potato soup is a delicious, creamy comfort food that can be made in a crock pot or slow cooker. It's a simple recipe with simple ingredients that can be left to cook slowly, filling your home with comforting smells. You can make it with or without dairy, and it can be frozen for up to 2 months. It can be cooked on a high setting for 3 to 6 hours, or on low for 6 to 8 hours.
| Characteristics | Values |
|---|---|
| Cook time on high | 3-6 hours |
| Cook time on low | 6-8 hours |
| Potato types | Russet, Red Skin, Yukon Gold |
| Toppings | Bacon, Cheese, Chives, Carrots, Green Onion |
| Vegetarian | Use vegetable stock and skip the bacon |
| Vegan | Replace milk with a plant-based alternative and omit dairy toppings |
| Gluten-free | Yes |
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What You'll Learn
Crock Pot Potato Soup ingredients
The ingredients for Crock Pot Potato Soup can vary depending on preference, but here is a list of ingredients commonly used:
- Potatoes: Russet potatoes are a popular choice, but you can also use red skin or Yukon gold potatoes. Fresh, frozen (hash browns), or shredded potatoes can be used.
- Onions: Yellow or white onions are often used, but you can also use chopped green onions as a topping.
- Bacon: Cooked bacon adds a salty flavour to the soup and can also be used as a topping.
- Stock or Broth: Chicken or vegetable stock/broth is used to add flavour and moisture to the soup.
- Garlic: Adds a savoury note to the soup.
- Cream: Cream cheese, cream of chicken soup, or sour cream can be added for a creamy texture and flavour.
- Milk: Regular milk or plant-based milk can be used, depending on your preference.
- Cheese: Cheddar cheese or other shredded cheese varieties can be added for extra flavour and creaminess.
- Seasonings: Salt and pepper are essential for enhancing the overall flavour of the soup.
You can also add other ingredients like celery, carrots, or other vegetables, as well as toppings such as chives or broccoli.
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How long to cook on high
You can cook potato soup on high in a crock pot for 3 to 4 hours. This timing is pretty consistent across various recipes.
The first step in making crock pot potato soup is to prepare the ingredients. This involves chopping up potatoes, onions, and bacon, and possibly other vegetables like carrots and garlic. You can save time by purchasing pre-cooked bacon and pre-cut onions. You can also leave the peels on the potatoes to save time and add extra texture and colour.
Once the ingredients are prepared, they should be added to the crock pot along with chicken or vegetable stock, and possibly butter, milk, and seasonings. The crock pot should then be set to high for 3 to 4 hours.
After the soup has cooked for about 3 to 4 hours on high, it's a good idea to check that the potatoes are completely tender and cooked through. If they are, the soup is likely done. However, some recipes suggest adding a thickening agent like cornstarch, flour, or xanthan gum about 20 to 30 minutes before the soup is done. This will make the soup thicker and creamier.
In summary, cooking potato soup on high in a crock pot typically takes about 3 to 4 hours, but the exact timing may vary depending on the recipe and the desired thickness of the soup.
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How to thicken the soup
You can cook potato soup on high in a crock pot for 6 hours or on low for 8 hours. After the cooking time is up, you can use an immersion blender to cream the potatoes to the desired consistency. If you want a chunky soup, leave some chunks, and if you want a smoother soup, blend for longer. You can then stir in your milk, taste the soup, and adjust the seasoning as needed.
- Mash the potatoes: One way to thicken potato soup is to simply mash some of the potatoes. You can use a potato masher or an immersion blender to do this.
- Add instant mashed potatoes: Another easy way to thicken the soup is to add instant mashed potatoes or potato flakes. This can help to quickly achieve the desired consistency.
- Use starchy potatoes: The type of potato you use can also affect the thickness of the soup. Russet potatoes are generally recommended for their starch content, which can help to thicken the soup. Red skin or Yukon gold potatoes are less starchy and may not thicken the soup as well.
- Add dairy: Using whole milk or substituting it with heavy dairy can result in a thicker, creamier soup.
- Add bread: You can also add plain bread to the soup to thicken it. Break up pieces of bread, soak them in the soup, and then stir.
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Making the soup vegetarian
To make a vegetarian potato soup in a crock pot, you will need the following ingredients:
- Potatoes (russet, baby, Yukon gold, or red)
- Vegetable broth or stock
- Onions
- Garlic
- Thyme
- Dill
- Salt and pepper
- Greek yogurt
- Cheese (cheddar, gouda, or parmesan)
Optional ingredients include celery, carrots, corn, and other vegetables of your choice. You can also use milk or half-and-half for a creamier texture.
- Add the potatoes, onions, garlic, thyme, dill, salt, and pepper to your crock pot. If using celery or other vegetables, add them at this step as well.
- Pour in the vegetable broth or stock.
- Cook on high for 3-4 hours or low for 7-8 hours, or until the vegetables are tender.
- Use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier soup, you can use a potato masher instead.
- Stir in the Greek yogurt and cheese.
- Adjust the seasoning to taste.
- Serve hot with your favorite toppings, such as fresh herbs, sour cream, or plain yogurt.
This vegetarian potato soup is a hearty and flavorful meal, perfect for a cozy dinner or a crowd-pleasing dish. It is also a healthier alternative to the traditional potato soup, with less than 250 calories per serving.
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Storing and reheating the soup
Storing and reheating potato soup requires careful consideration to ensure food safety. Here are some detailed guidelines:
Storing the Soup:
Before storing, it is essential to let the soup cool down. Place the soup in an airtight container and store it in the refrigerator. This will keep the soup fresh and safe to consume for about 3-4 days.
Reheating the Soup:
There are a few options for reheating potato soup:
- Stovetop: Reheating on the stovetop is a standard method. It allows for better control over the heating process, reducing the risk of overcooking or burning. Transfer the soup to a pot and heat it over medium heat, stirring occasionally, until it reaches your desired temperature.
- Slow Cooker/Crock Pot: It is possible to reheat potato soup in a slow cooker or crock pot, but it is not recommended by some experts due to food safety concerns and the extended time it takes. If you choose to use this method, set the slow cooker to low and ensure there is enough liquid in the crock pot. Keep the lid on during the reheating process, and stir occasionally. Allow sufficient time for the soup to reach a safe temperature of at least 165°F (74°C).
- Microwave: Another option is to use a microwave, especially if you're reheating a single serving or a small batch. Transfer the soup to a microwave-safe bowl, cover it, and heat it in short intervals, stirring in between, until it reaches your desired temperature.
Additional Considerations:
- Food Safety: It is crucial to handle food safely when storing and reheating soup. Ensure that the soup is cooled, covered, and refrigerated promptly after cooking. When reheating, make sure the soup reaches a temperature of at least 165°F (74°C) to kill any harmful bacteria.
- Texture and Taste: Potato soup tends to thicken upon cooling as the potatoes continue to absorb liquid. When reheating, you may need to adjust the consistency by adding a bit of liquid (broth or water) to thin it out. Taste the soup after reheating and adjust the seasoning as needed.
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Frequently asked questions
You can cook potato soup on high for 3 to 4 hours.
You will need potatoes, butter, onions, garlic, seasonings, and chicken broth. You can also add carrots, celery, and other vegetables.
Yes, you can use canned coconut milk or regular dairy milk as substitutes. However, the soup may be thinner, so adjust the amount accordingly.
You can use a potato masher or immersion blender to mash some of the potatoes, creating a thicker consistency. Alternatively, add a roux made with butter and flour, or instant potato flakes.
It is not recommended as potatoes tend to soak up liquid and become grainy when thawed and reheated. However, you can try it by cooling the soup, placing it in a freezer-safe container, and storing it frozen for up to 2 months.
