(Closed) Making Soup – Slow cooker or Stock Pot?

posted 6 years ago in Cooking
  • poll: Soup is best made in
    A Slow Cooker : (5 votes)
    13 %
    A Stock Pot : (15 votes)
    39 %
    Depends on the Soup : (17 votes)
    45 %
    Other : (1 votes)
    3 %
  • Post # 3
    7901 posts
    Bumble Beekeeper
    • Wedding: March 2012 - Pelican Grand Beach Resort

    @AB Bride:  The type of soup does indeed make a difference. If you need to carmelize onions or soften onions, carrots, and celery first, you should do that in a pot. You can then transfer that to a slow cooker though. I usually make all soups on the stove, but I have transferred some to stay hot to the slow cooker and I have many a times prepared the dried beans for a soup or chili in the slow cooker. I’d recommend that you use recipes specifically written for a slow cooker when you make soups in it.

    Post # 4
    2959 posts
    Sugar bee
    • Wedding: May 2014

    @mrsSonthebeach:  I totally agree. For example, I just made a GALLON of ham and bean soup and it turned out super awesome. But I truly need the stock pot to boil down the ham for broth and a bean soup would have taken too long in the crock pot.

    On the other paw, I prefer stews made in the slow-cooker.

    Post # 5
    369 posts
    Helper bee
    • Wedding: October 2014

    Stews and chili in the slow cooker while I do pretty much every other soup on the stove.

    Post # 6
    2825 posts
    Sugar bee
    • Wedding: April 2012

    Definitely depends on the soup… I make a lot of veggie/vegan soups so the stove/stock pot works great for that.  But I would think cooking meats for soup in a slow cooker makes for juicier meat, but I’ve never made a homemade soup with meat, so I have no idea.

    Post # 8
    2981 posts
    Sugar bee
    • Wedding: August 2011

    I almost always do soups on the stove in a stock pot and stews and chili in the slow cooker.

    Post # 9
    1835 posts
    Buzzing bee
    • Wedding: November 2012 - Oak Tree Manor

    I’ve always used a stock pot, but I suppose it depends on the soup! 

    Post # 10
    3204 posts
    Sugar bee

    I do most soups that take a while to develop in a slow cooker. Like ham and potato soup…I find the ham flavor needs time to mature. But mostly I do stovetop…just made french onion and it was amazing!

    Post # 11
    7770 posts
    Bumble Beekeeper
    • Wedding: July 2010

    Dh is the greatest cook on the planet (seriously, I hate eating out now because it is so disappointing in comparison!) and he always cooks from scratch with a stock pot.  We like to make our own stock (boil chicken bones) to start, super healthy too!

    Post # 12
    993 posts
    Busy bee
    • Wedding: May 2013

    Unless the recipe is intended for crockpot, do it on the stove.  Few soups need to simmer for 8 hours, and if you want it to thicken up you’ll need it to evaporate.  Did you have something in mind?

    Post # 13
    1619 posts
    Bumble bee
    • Wedding: September 2011

    I’m a vegetarian therefore I don’t ever make soups with meat in them.  Using a crockpot for making vegetarian soups is kind of a waste of time because there’s nothing except the beans and/or vegetables to cook down and they get all mushy if they’re cooking that long.  The only time I ever use the crockpot for that is if I want to start it in the morning and have it ready when I get home from work.  Even then, I usually have my husband turn it off at noon after 4 hours because things just start breaking down too much to be even recognizable after that! 

    Post # 14
    1562 posts
    Bumble bee
    • Wedding: November 2011

    Any cheese or dairy based soup, I make quick in a stock pot.  Otherwise, mostly in the crockpot, except for the previously mentioned reasons of carmelized onions, etc.

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