Loaded Baked Potato Soup Recipe (2024)

FAQs

How to 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 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.

Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.

Why You Should Be Careful When Using Cream Cheese To Thicken Potato Soup. 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.

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.

So what do you do if you've made the mistake of using starchy potatoes in your soup? One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

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.

If your potato soup is still crunchy after cooking for 6 to 7 hours on high in the crockpot, it's likely that the potatoes were not cooked long enough or the crockpot may not have reached a high enough temperature.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

How do you keep potatoes from getting mushy in potato soup? ›

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.

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

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. If your recipe calls for whole milk, mix in heavy cream instead or do half milk and have heavy cream.

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.

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.