With 921 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
I made potato soup in the crockpot. Yesterday. Cooked on high for 6 to 7 hours. Potatoes are still crunchy. Is there a way I can make them soft now? Or do I have to throw it away?
If your potato soup is still crunchy after cooking for 6 to 7 hours on high in the crockpot, it's likely that the potatoes were not cooked long enough or the crockpot may not have reached a high enough temperature. However, there may still be hope to salvage your soup without having to throw it away. Here are a few steps you can try:
By following these steps, you should be able to salvage your potato soup without having to throw it away. Just be patient and keep an eye on the soup as it cooks to ensure it doesn't stick to the bottom of the pot or boil over.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane
EAGLE, ID 83616