Question 1

What are the best potatoes to use for Potato Soup?

Accepted Answer

Yukon Golds (all-purpose potato) give the soup a naturally creamy, buttery texture and hold up well. Russets work too and create a fluffier, thicker result. You can also use a mix of starchy and waxy potatoes.

Question 2

Can I make this in a slow cooker?

Accepted Answer

Yes. Add everything except the milk and cream cheese to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender. Partially blend, then stir in milk and cream cheese on Low until smooth.

Question 3

How do I thicken the soup without adding more dairy?

Accepted Answer

Blend more of the potatoes to release starch, or let it simmer uncovered for a few minutes to reduce. You can also mash some of the potatoes directly in the pot.

Question 4

How do I keep the cream cheese from clumping?

Accepted Answer

Soften it to room temperature, cut it into small pieces, keep the heat low, and stir continuously. If needed, use a whisk to smooth things out.

Question 5

What toppings go well with this soup?

Accepted Answer

Try shredded cheddar, crispy bacon, chives, black pepper, a dollop of sour cream, or a dash of hot sauce. Croutons or buttered toast on the side are great too.

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