Potato Soup Recipe - Kristine's Kitchen (2024)

FAQs

What is the best thickener for potato soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup. Crisis averted.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

It might be tempting to add sour cream or softened cream cheese to help thicken the soup, but these dairy products only work in certain circ*mstances. You must blend cream cheese or sour cream, either with an immersion blender or a full-size blender, for it to thicken a soup.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

How do you keep potatoes from getting mushy in soup? Keeping the skins on your potatoes will help. Also key to remember is that when chopping the potatoes, the smaller they are the faster they will cook. So, don't be afraid to cut them a little on the larger side than you normally would.

How to make can potato soup taste better? ›

A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.

Potato allergies or intolerances may upset the digestive system as the potato substances travel through the body. Symptoms of digestive issues caused by a potato allergy or intolerance include: nausea or vomiting. gas.

Tell-tale signs that your potato soup has gone bad include a sour smell, a change in the colour or a film of mould on the surface. Also, if your soup has been in the fridge for more than a week, it's best to discard it to ensure food safety.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

When used as a thickener, potato starch functions similarly to cornstarch. Often incorporated into dishes in the form of a slurry (starch dissolved in cold water), the potato starch particles swell and gelatinize, thickening sauces, puddings, custards, and more.

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.