Schlotsky's Slow Cooker Bacon Potato Soup
I had this potato soup at Schlotsky's Deli and it was so fabulous I had to go find the recipe....Great comfort soup.
I had this potato soup at Schlotsky's Deli and it was so fabulous I had to go find the recipe....Great comfort soup.
- 5 large potatoes cooked and cut into chunks
- 2 1/2 cups half and half
- 1/2 pound velveeta cheese
- 2 (10.75 oz) cans condensed cream of chicken soup
- 1 (10.75 oz) can condensed cream of celery soup
- 1 (10.75 oz.) can condensed cream of mushroom soup
- 1 stick (1/2 cup) butter
- 1/2 cup bacon cooked and crumbled
- Carbohydrate 41.3163576514979 g
- Cholesterol 135.145211828558 mg
- Fat 53.5544632283288 g
- Fiber 3.15750007256865 g
- Protein 18.9107862619096 g
- Saturated Fat 28.3716328016772 g
- Serving Size 1 1 Serving (493g)
- Sodium 1549.84788865867 mg
- Sugar 38.1588575789293 g
- Trans Fat 4.68424557235324 g
- Calories 714 calories
Step-by-step
- Combine all ingredients in a slow cooker.
- Cover and simmer in slow cooker until cheese and butter are melted.
Stirring processed cheese product into unheated dairy base liquids while the slow cooker remains completely cold prevents scorching and protein separation. When utilizing heavy cream or half-and-half alongside canned condensed soups, maintaining a gentle low heat setting ensures the dairy fats do not curdle during the melting phase. Incorporating precooked potato chunks alongside solid blocks of butter requires a uniform distribution so that heat transfers evenly through the dense mass within the ceramic insert.
Managing Starch and Fat Suspension
Potatoes naturally release amylose starches as they heat, which interact with the emulsifiers in processed cheese to create a velvety consistency. Exceeding 180 degrees Fahrenheit for extended periods causes emulsions to break, resulting in a greasy surface layer rather than a cohesive velouté. Whisking the condensed cream of chicken, celery, and mushroom soups thoroughly with the half-and-half prior to heating eliminates lumps.
- If the mixture appears too thick after four hours on low, incorporate warm milk in quarter-cup increments until the desired fluidity is reached.
- Store leftovers in an airtight container for up to three days at or below 40 degrees Fahrenheit.
- Reheat portions gently on a stovetop over medium-low heat, stirring continuously to prevent scorching at the base of the pan.
