Crock Pot Potato Soup
I love this recipe because I can dump everything into the crock pot, flip a switch and not have to think about supper for the rest of the day
I love this recipe because I can dump everything into the crock pot, flip a switch and not have to think about supper for the rest of the day
- Carbohydrate 30.6535276879798 g
- Cholesterol 67.8562996414908 mg
- Fat 30.9928658809576 g
- Fiber 1.87548661710024 g
- Protein 16.6154354805778 g
- Saturated Fat 13.5569192382085 g
- Serving Size 1 1 Serving (382g)
- Sodium 1199.30687870815 mg
- Sugar 28.7780410708796 g
- Trans Fat 3.15736601819622 g
- Calories 468 calories
Step-by-step
- Place the potaoes with onion and the bacon in crock pot.
- In a large mixing bowl, combine cream cheese, broth, cream of chicken soup and pepper.
- Add to crock pot and stir together with potato soup mixture.
- Cook on low for 6 to 8 hours or high 3 to 4 hours.
- Mash potatoes slightly before serving to thicken soup.
- Before serving add one or two handfuls of cheddar cheese.
Velvety viscosity and distinct potato fragments define a successful potage, though achieving this balance in a slow-cooker requires careful attention to starch behavior and dairy temperatures. Cream-based vegetable soups frequently fail when high heat denatures milk proteins prematurely, resulting in an undesirable curdled appearance and a chalky mouthfeel.
Whisking the 8 ounces of light cream cheese thoroughly into the 3 cans of sodium-reduced chicken broth before heat is applied creates a stable emulsion that resists breaking during the 4 to 6 hours of cooking time. Although pre-cubed potatoes packaged with onions offer significant convenience, they are typically treated with preservatives like sodium acid pyrophosphate to prevent discoloration, which simultaneously firms the cell walls and alters how starches gelatinize.
Mashing a portion of the tubers directly against the ceramic vessel releases internal amylose molecules into the liquid, functioning as a natural thickening agent without requiring a roux. Operators should introduce the cheddar cheese exclusively during the final five minutes of thermal exposure, as prolonged boiling causes milk fats to separate and cling stubbornly to the heating element.
