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

FAQs

How do I make potato soup thicker? ›

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.

High Heat: Cheese is sensitive to high temperatures. If you add cheese to your soup when it's too hot or boiling vigorously, it can become overcooked and develop a grainy or curdled texture rather than melting smoothly.

Adding dairy products such as heavy cream or milk to your potato soup can not only enhance the flavor but also contribute to a lusciously thick consistency. The natural creaminess of dairy products gives your soup a velvety texture that will make it irresistibly indulgent.

Add a roux to add the most thickness to your soup. A roux is made by heating up equal parts flour and fat to add body and flavor to a dish. To thicken about 1 qt (0.95 L), melt 2 tbsp (28 g) of butter in a skillet, then whisk in 2 tbsp (30 g) of flour.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Add a slurry at the end.

A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup.

Herbs and spices add aroma, flavor, and intensity to soup broth. "Use fresh or dried basil in tomato-based recipes or fresh parsley to add freshness to clear broth soups," says Sofia Norton, RD. You can also go with more heat and spices.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Can you use real mashed potatoes to thicken soup? ›

Stir in ¼ to ⅓ cup mashed potato per 1 cup soup or stew. Simmer over low heat for 5 minutes, then adjust mashed potato amount to achieve the desired consistency.

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way.

Cornstarch Substitute for Soups, Sauces, and Gravies

Arrowroot is just as strong as cornstarch, so use the same amount. Tapioca starch, however, isn't as powerful, so use 2 tablespoons for every 1 tablespoon cornstarch. And never let your hot liquid boil if you're using tapioca starch—it can become stringy!

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Most cooks already have flour in their pantry, so this is a go-to solution for many people wondering how to thicken a soup. Flour can be used to thicken a soup because of the gluten and protein found in flour. Once wet, the gluten in the flour will expand and create a paste that will help to thicken your soup.

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.

Does soup thicken as it cools? Soup that contains some amount of starch, whether it be potatoes, rice, pasta, or an added thickener like cornstarch or flour will definitely thicken once it cools.