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

FAQs

How do you thicken loaded baked potato soup? ›

Flour – flour is used as our thickener. If you're out of flour, you could certainly try combining 1-2 tablespoons cornstarch with your cold milk before adding to the pot to help thicken the soup. Milk – low fat milk works just fine in this recipe, though I personally would skip skim milk.

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.

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews.

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.

FYI – with potatoes, you want to blend only as much as necessary to get a smooth texture. Blending them too long can make them gummy. Once all the soup is pureed you can pour it back into the pot and rewarm, or simply scoop and serve!

How do you keep potatoes from getting mushy in soup? Keeping the skins on your potatoes will help. Also key to remember is that when chopping the potatoes, the smaller they are the faster they will cook. So, don't be afraid to cut them a little on the larger side than you normally would.

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.

Dried herbs and spices are the easiest and most budget-friendly way to add flavor to your canned soup. They'll last forever in your pantry, and you don't need to add much to get a good kick.

Should I soak my potatoes before making soup? You don't have to soak them, but I do recommend doing so in cold water at least until you've finished cubing all the potatoes. This will keep them from turning brown and ugly.

How do you make potato soup not taste bland? ›

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.

campbell's® culinary reserve frozen ready to eat soup loaded baked potato soup, 4 pound pouches, 4-pack. Hearty roasted potatoes, bacon bits and chives come together in this creamy comfort soup.

It has home style cuts of potatoes. simmered with a select blend of seasonings, uncured bacon and cream cheese. flavored with chopped scallions and chives.

It contains all the flavors of a baked potato but can be made in a fraction of the time. Onions, celery, and bacon add powerful flavors to the tender potatoes, while cream, cheddar cheese, and parsley bring the finishing touches. Add toppings to personalize each serving, and a well-crafted, cozy soup is born.

Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired.

The main reason your potato is not thickening is that it needs a heavier dairy product. Potato soup is cooked in a milk and chicken broth soup but heavy cream may need to be added.

Cook the soup until heated and adjust the seasonings. If a thinner soup is desired, stir in a little more milk or half-and-half. To make baked potato soup, top each bowl with shredded cheddar cheese, sour cream, crumbled bacon, and chives.