Having a crockpot would be almost pointless if you didn’t like soups and stews! (In other words, if you were crazy!) On a cold, cold day you can warm by with your favorite soup in a crockpot, filling the house with a wonderful aroma while it’s cooking. Everyone needs to know how to make at least one “perfect” soup or stew in their crockpot.

Creating a Soup or Stew

In general, soups requires more liquid than a roast or a stew made in the crockpot. In fact, you shouldn’t be afraid of adding 2 or 3 cups or more of broth when creating soup dishes. You may even need to add more liquid (depending on your other ingredients) if you have a larger crockpot.

Prepare the Meat. If your base ingredient is going to be meat, you’ll want to slice or cube it and add it first. To save time, look for pre-cubed beef or pork for stew to avoid having to cut it up yourself.

First, be sure any meat is thawed before adding to the crock pot. Next, saute meats in a skillet (coat them in flour for extra thickening and flavor). Place the meat in the bottom of the crockpot, then stir a bit of broth into your saute pan to remove yummy bits of drippings from the bottom. Pour this broth on top of the meat.

Add the Veggies. Next, add your vegetables to the soup or stew. Chop or cube your potatoes, carrots, garlic and/or onion (or frozen veggies can be added.)

Cook it Up. After you’ve added your veggies (leave tender, delicate veggies like peas or zucchini til closer to the end, pour in enough broth to cover. Creamier soups are also a good choice for the crockpot. In general, heavy cream or evaporated milk can stand up to the a long cook time without burning. Evaporated milk has had the water removed, so it gives a creamier texture without the curdling you’ll see with straight milk.

Now, let your soup cook on low for six to eight hours.

Give it Flavor. Near the end of the cook time, you are ready to add the finishing touches. Add your herbs and spices, and salt and pepper to taste. An hour before cook time is up is also a good time to stir in some extra leeks, shallots, and garlic. If making a soup (like baked potato soup) that calls for cheese, wait until the very end before stirring it in. Save fresh parsley and chives for a final garnish, if you like.

When you’re done, you should have a tender, flavorful, near-perfect soup or stew– and enough of it to feed an army of hungry eaters. And the best thing about it? You can freeze it for when you want a hot, comforting meal but don’t have time to cook one up on your own.

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