Ree's *Perfect* Potato Soup Is Ready in 30 Minutes (2024)

FAQs

What is the best thickening agent for potato soup? ›

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way.

Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

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.

Adding dairy products such as heavy cream or milk to your potato soup can not only enhance the flavor but also contribute to a lusciously thick consistency. The natural creaminess of dairy products gives your soup a velvety texture that will make it irresistibly indulgent.

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.

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.

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.

After you drain the potatoes, your next step depends on if you are serving the potatoes in a hot or cold recipe. If you intend to enjoy them cold in a potato salad, rinse them with cold water before proceeding to stop them from carryover cooking. Otherwise, for hot dishes, proceed with your recipe.

How long do I boil potatoes? ›

Bring the water to a boil. Reduce the heat to medium-low. Cover the pot with a lid and let simmer until fork-tender, about 10 to 15 minutes for small and/or cubed potatoes or 20 to 25 minutes for large potatoes. Drain and cool.

Leftover potato soup will stay good in the refrigerator for up to 5 days, stored in an airtight container. It's delicious reheated on the stove, or in the microwave and topped with a little fresh grated Swiss cheese.

What kind of potatoes are used in potato soup? Of all the different types of potatoes, I'd recommend using russet potatoes for making this soup. They're high in starch, which means they'll help thicken the soup.

It's possible that the variety of potatoes you used may have a firmer texture, even when fully cooked. For soups, it's generally recommended to use russet or Yukon Gold potatoes, as they tend to break down and become softer when cooked.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl. With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.

Roux is the most common thickener for sauces and soups. The fat serves to “oil” the flour so it does not cause lumps when added to a liquid.

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.

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.