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

FAQs

How do you make potato soup thicker? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

Cheese can curdle when added to soup due to the high temperatures and acidity in the soup. The proteins in cheese are sensitive to heat and acid, causing them to separate and form curds.

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened.

There are 370 calories in 1 bowl (360 g) of Marie Callender's Potato Cheese Soup. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Whisking beurre manié (butter-flour paste) into simmering soup is the best way to thicken an otherwise too-watery soup. Add bits of the paste gradually and simmer to cook out any raw flour taste. The broth will be velvety smooth, rich, and thick.

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.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

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.

What do I do if my potato soup is too thin? ›

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened.

Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

Olive Garden Zuppa Toscana (1 serving) contains 15g total carbs, 13g net carbs, 15g fat, 7g protein, and 220 calories.

4 chicken & dumplings soup. 140 calories per serving. 4 chicken pot pie style soup. 170 calories per serving.

Opt for Cornstarch or Arrowroot

In a small bowl, mix cornstarch or arrowroot with a small amount of cold water to form a slurry. Once the slurry is smooth, gradually pour it into the simmering potato soup. Stir well to ensure the slurry is evenly distributed.

Whisk our potato starch in a little cold water to make a paste, then stir into the stew towards the end of the cooking process, once the liquid is hot, for best results. For thickening approx 500mls of sauce, mix 3-4 teaspoons of the Potato Starch with 3-4 tablespoons of cold liquid. Bring the liquid to the boil.

Chop 1/2 cup of onion and 1/2 cup celery (about 1 rib), toss potatoes and onions with 3 tablespoons of flour. I start my potato soup with a little bit of flour to hasten the thickening process, rather than relying solely on the potatoes breaking down enough to thicken this soup without cooking it a much longer time.

Much like cornstarch, potato starch is used to thicken soups, sauces and pie fillings. It's also an essential part of gluten free baking. Depending on which potato starch you buy, it can be gluten free, dairy free, grain free and soy free. All of which makes it a safe add-in ingredient for those with food allergies.