How to Thicken Potato Soup in a Crock Pot
If your potato soup is too thin, don’t worry! There are multiple ways to thicken it in a crock pot. Whether you prefer using traditional thickeners like flour and cornstarch or want flour-free options like mashed potatoes, dairy, or pureed vegetables, this guide will help you achieve a rich, creamy, and satisfying soup.
Equipment
- Potato Masher – For mashing cooked potatoes to release natural starch.
- Immersion Blender – To blend part of the soup for a smooth and creamy consistency.
- Whisk – For mixing cornstarch slurry, roux, or beurre manié (butter and flour paste).
- Small Bowl – To mix slurries, egg yolk, or dairy before adding to the soup.
- Saucepan – If making a roux or beurre manié separately before adding to the soup.
- Ladle – For stirring and serving the soup.
- Slow Cooker (Crock Pot) – Essential for cooking potato soup over low heat.
Ingredients
- Traditional Thickening Methods:
- 2 tbsp cornstarch + ¼ cup cold water cornstarch slurry
- 2 tbsp butter + 2 tbsp flour roux
- ¼ to ½ cup instant mashed potato flakes
- Flour-Free Thickening Options:
- ½ to 1 cup heavy cream or sour cream
- 1 to 2 cups shredded cheddar or Parmesan cheese
- ½ cup cooked white beans or chickpeas blended
- ½ to 1 cup cooked rice or quinoa
- 1 egg yolk + ¼ cup warm broth tempered
- Natural Thickening Methods:
- ⅓ of the cooked potatoes mashed
- 1-2 cups of soup blended for a creamy texture
- ½ to 1 cup blended cauliflower or carrots
Instructions
- Mash the Potatoes: Use a potato masher or an immersion blender to mash about ⅓ of the cooked potatoes. Stir well to release natural starch and thicken the soup.
- Use Instant Mashed Potato Flakes: Stir in ¼ cup at a time, let sit for a few minutes, and adjust thickness as needed.
- Make a Cornstarch Slurry: Mix 2 tbsp cornstarch with ¼ cup cold water until smooth. Stir it into the soup and cook for another 10-15 minutes.
- Add Dairy (Cream, Sour Cream, or Cheese): Stir in ½ to 1 cup of heavy cream, sour cream, or Greek yogurt. Add shredded cheese and mix until melted.
- Blend Some Vegetables: Remove 1-2 cups of the soup, blend until smooth, and return to the pot. Let cook for another 15 minutes.
- Use a Roux (Butter & Flour): Melt 2 tbsp butter in a pan, whisk in 2 tbsp flour, cook for 1 minute, then slowly add ½ cup hot soup broth. Pour back into the crock pot and stir.
- Try Cooked Rice, Beans, or Lentils: Stir in ½ to 1 cup of cooked grains or pureed beans for natural thickness.
- Use an Egg Yolk: In a separate bowl, whisk an egg yolk with ¼ cup warm broth. Slowly stir back into the soup (do not boil).
- Let the Soup Reduce: Remove the lid and let the soup simmer uncovered for 20-30 minutes, allowing excess liquid to evaporate.
Notes
For a gluten-free option, use cornstarch, instant potato flakes, or blended vegetables instead of flour.
Avoid boiling after adding dairy to prevent curdling.
Experiment with different thickeners to achieve your desired consistency.
Avoid boiling after adding dairy to prevent curdling.
Experiment with different thickeners to achieve your desired consistency.