Made Potato-Ham Soup: Prevent Being too "Mushy" Tomorrow? (cooker, crockpot)

[shyguylh]

Tonight for the 1st time I made some potato & ham soup. (I got it at "momswithcrockpots.com" at [bit.ly/14DYuDX].) It taste great, the thing is, I made it after eating a lot earlier in the day, I figured by now what I ate would wear off & I'd be ready for this, but I'm still full & other than sampling a bit of it to see how it turned out (it did GREAT), I'd not eaten any--I'm as full as a tick. I prepared it in a 6 quart "roaster" (it has a variable temperature setting from 150-400'F, I cooked it around 225'F to simulate a slow cooker on "high").

My question is now--how do I store this so as to prevent it from being too "mushy" overnight? Again it tastes GREAT but I'm too full to eat much of any now, but tomorrow I'd love some, I just won't want it TOO mushy, it's perfect as it is right now.

I have other questions about other things, I will post those in separate threads.

LRH

[Naturen]

Avoid stirring!

[Dirt Grinder]

Originally Posted by Naturen

Avoid stirring!

This sounds like simple advice but it certainly rings true here.

Stirring can be your friend if you want to thicken something like a pot of pintos or Red Beans and Rice. However, it can really wreak havoc on potato soup as it will break-down those potato cubes.