Reheating Leftovers
Reheat leftover potato soup at low temperature so that it doesn’t separate. Either cook it covered in the microwave at half power, stirring halfway through, or cook it over very low heat on the stove top, stirring often. I loved how this recipe turned out so much that it got pushed to the top of my editorial calendar. It is delicious, packed with flavor, and has the best creamy texture. If I could, I would make this for you right in my own house so that I could watch you eat it and enjoy it. Only in a non creepy stranger on the internet inviting you over sort of way. Since I can’t do that, I hope you do make it at home and I hope you love it’s simple easy flavors and comforting warm ways. I hope it spreads a little joy to your life. Because that is what food is. It doesn’t just nourish our bodies, it nourishes our souls. My New England clam chowder uses rendered bacon fat for the fat part of the roux. Then you add in flour to start the roux, slowly adding clam juice to make a great thick and creamy soup in the end. In my slow cooker broccoli cheddar soup, at the end of the cooking time you pull broth from the crock pot, melt butter on the stove top, add in some flour, and then slowly add the stock and eventually put it all back in the slow cooker. In this slow cooker potato soup recipe, you cook up some bacon at the end of the slow cooker time. Then you add in flour, stock from the slow cooker, eventually some heavy cream and some cheese. You add it all back into the crock pot for the most delicious crockpot loaded potato soup ever. Given this is a slow cooker recipe, adding the bacon at the end of the cook time keeps it crisp. Additionally, using bacon to start our roux and thicken this soup really deepens the flavor of the whole soup. You could also use Yukon gold potatoes. Their buttery texture would be great in this soup.
Freezing
Cream based soups are not my favorite to freeze. That being said, it can be done. Once the soup has cooled completely, transfer it to a container with room for the soup to expand. Freeze it for up to three months. When you are ready to eat it, allow it to thaw in the refrigerator overnight.
