Slow Cooker Potato Cheese Soup {Marie Callender's Copycat Recipe} (2024)

FAQs

Why isn't my potato soup creamy? ›

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

You must blend cream cheese or sour cream, either with an immersion blender or a full-size blender, for it to thicken a soup. 2. Cook the soup on the stovetop. Preparing potato soup in a stockpot on the stove allows you to adjust the cooking temperature so the soup simmers or boils and cooks off excess liquid.

Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with ¹⁄₄ cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.

A roux is a classic technique for thickening soups and sauces, and simply refers to the use of fat and flour together—in this case, butter and flour! Whole milk adds plenty of creaminess, too, and voila! A lovely rich and creamy chicken soup.

On the flip side, if the soup isn't hot enough, the cheese won't melt fully. It's essential to emulsify the cream cheese to achieve a completely smooth soup. When it comes to potato soup, the emulsification process is slightly easier.

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.

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

What is the most common thickener for soups? ›

Roux is the most common thickener for sauces and soups. The fat serves to “oil” the flour so it does not cause lumps when added to a liquid.

If you slice the potatoes too thin, or pulverize them in a food processor, the veggies release extra starch that gives your soup a gluey consistency. High-intensity mashing methods like using blenders, hand mixers, or food processors overwork the potatoes, which breaks down their cells.

As the potatoes cook, they release starch, which helps to bind the liquid and create a thicker consistency. Remember to chop the potatoes into small cubes for quick and even cooking!

Sear or roast your potatoes to prevent gummy soup

It can actually prevent your broth from becoming gluey.

Cut the potatoes into rissolettes and blanche them (i.e. cook them briefly, not to full doneness). Use the water you used in the soup and put the potatoes back in when you go to warm the soup again for serving. Since they're cut fairly small, they should be just about done without being mushy when you go to eat.