This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
📖 How to make slow cooker potato soup
Avoid grainy cheese. Always add the shredded cheddar after the soup has cooked and cooled slightly. Adding cheese to piping hot liquid can cause it to separate, giving the soup a gritty texture. For a thicker soup, use an immersion blender to blend half the soup. This keeps some potato chunks for texture while making the base silky smooth. Just don’t blend too much—you still want a few pieces for bite. Dice your potatoes into uniform, small cubes. This not only ensures even cooking but also gives you that perfect chunks of potato in every bite. Once you add the cream and cheese, stir the soup regularly. This prevents the dairy from sticking to the bottom or clumping, ensuring a smooth, velvety finish. If you’re freezing portions, leave out the sour cream until reheating. Dairy can change texture when frozen, so stir it in fresh after thawing for that perfect creamy finish.
📖 Recipe
Ultimate comfort food. Perfect cozy soup for chilly days! Hands-off recipe. Simply throw the ingredients in the slow cooker and let it do the work! Great for leftovers. Tastes even better the next day!
Want other easy soup recipes? Check out my Instant pot tomato soup, one pot cabbage soup, or easy roasted cauliflower soup. Step 9:Stir in crème fraîche or sour cream before serving. This soup is also freezer-friendly. Store it in a freezer bag in the freezer for up to 3 months. Thaw for a few hours before reheating. I love using souper cubes for this purpose, seriously the best investment ever made (esp. for postpartum!) If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
