Potato Soup Recipe ~ The best you’ll ever make! (2024)

FAQs

Potato Soup Recipe ~ The best you’ll ever make!? ›

To keep that from veering into bland territory, you can add dried herbs, stock concentrate + actual stock, ample garlic, and always heroic cream cheese to the mix, as we do in this recipe.

To keep that from veering into bland territory, you can add dried herbs, stock concentrate + actual stock, ample garlic, and always heroic cream cheese to the mix, as we do in this recipe.

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

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.

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.

This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.

Bring a pot of water to a boil, add the potatoes, and cook for 5-10 minutes until partially tender. Drain and then add them to your simmering soup for finishing. 3. Roasting: For a richer flavor and slightly crispy texture, try roasting the potatoes before adding them to the soup.

Should I skin potatoes for soup? ›

If you are using potato to add texture in a blended soup, yes, you will want to peel them to avoid strange strips of skin in the soup. Other than that, I can't see any reason you should peel them! I love the chewier texture of the skin, it makes it more interesting than just soft, soft, soft.

In a large pot, add potatoes, 1 tablespoon salt, and cold water to cover by 1 inch. Bring to a boil, reduce heat to medium, and cook uncovered until potatoes are tender and can easily be pierced by a knife, about 10 to 15 minutes (20 to 25 minutes for larger potatoes).

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened. Be sure to whisk continuously to prevent lumps from forming.

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Use plenty of cream combined with milk, lots of cheddar cheese, garlic, ground black pepper, salt to taste, creamery butter and parsley. Don't forget the potatoes boiled than baked into the soup.

Use fresh, good quality ingredients like vegetables and herbs. Add a little bit of vinegar or lemon juice to your soup to make it taste better. Use a high-quality broth or stock as a base for your soup. Roast or caramelize your vegetables before adding them to your soup to bring out their natural sweetness.