IRRESISTIBLE CROCKPOT POTATO SOUP

The ultimate guide to making Crockpot Potato Soup is a culinary adventure that I, as a food scientist and myth buster, am excited to share with you. Like many of you, I initially thought that creating a rich and creamy potato soup in a slow cooker would be a simple task, but my first few attempts were a disaster. However, through a process of rigorous investigation and experimentation, I’ve uncovered the key principles and foolproof techniques that will help you master this comforting and irresistible dish.

The Science Behind Crockpot Potato Soup

The secret to a perfectly thick and velvety potato soup lies in the interplay of starches, fats, and dairy. Potatoes are naturally high in starch, which can thicken the soup when cooked properly. However, the long, slow cooking process of a crockpot can cause the starches to break down, resulting in a thin and watery consistency. To combat this, we need to employ strategic techniques to preserve the starch and create a luscious texture.

The Irresistible Crockpot Potato Soup Recipe

Ingredients:

• 5 pounds russet potatoes, peeled and diced
• 1 onion, diced
• 4 cups chicken or vegetable broth
• 2 cups milk
• 1/2 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Chopped chives, for garnish (optional)

Instructions:

1. Place the diced potatoes and onion in a crockpot. Pour in the broth and stir to combine.
2. Cover and cook on low for 6-8 hours, or until the potatoes are very tender.
3. In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
4. Gradually whisk in the milk and heavy cream. Bring the mixture to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
5. Pour the milk mixture into the crockpot with the cooked potatoes and onions. Stir to combine.
6. Season with salt and pepper.
7. Serve hot, garnished with chopped chives if desired.

The Culinary Investigation

My first few attempts at crockpot potato soup were, quite frankly, a disaster. The soup would end up thin and watery, with the potatoes turning to mush. Then, I had an ‘Aha!’ moment – the key was to preserve the potato starches while still achieving a creamy, velvety texture.

Unlocking the Starch Secrets

I discovered that the long, slow cooking process of the crockpot can actually break down the potato starches, leading to a thin and runny consistency. To combat this, I experimented with adding a simple roux (a mixture of butter and flour) towards the end of the cooking process. This helped to thicken the soup without overcooking the potatoes.

The Dairy Delicacy

Another challenge I faced was finding the right balance of dairy ingredients. Using too much milk or cream resulted in a soup that was overly rich and heavy. By incorporating a combination of milk and heavy cream, I was able to achieve a luxurious texture without becoming cloying.

The Potato Perfection

Finally, I had to figure out the ideal potato preparation. Dicing the potatoes into smaller pieces allowed them to cook through evenly in the crockpot, while still maintaining their shape and texture.

The Foolproof Crockpot Potato Soup Technique

1. Start with diced potatoes and onions in the crockpot, cover with broth, and cook on low for 6-8 hours. 2. Make a simple roux on the stovetop by melting butter and whisking in flour. 3. Gradually whisk in milk and heavy cream to the roux, simmering until thickened. 4. Pour the creamy roux mixture into the crockpot and stir to combine. 5. Season with salt and pepper, and serve hot, garnished with chopped chives if desired. By following these steps, you’ll be rewarded with a thick, velvety, and irresistible crockpot potato soup that will warm your soul and delight your taste buds.