The Ultimate Creamy Potato Soup (2024)

FAQs

Why isn't my potato soup creamy? ›

The main reason your potato is not thickening is that it needs a heavier dairy product. Potato soup is cooked in a milk and chicken broth soup but heavy cream may need to be added.

Opt for Cornstarch or Arrowroot

In a small bowl, mix cornstarch or arrowroot with a small amount of cold water to form a slurry. Once the slurry is smooth, gradually pour it into the simmering potato soup. Stir well to ensure the slurry is evenly distributed.

Traditional cream soups derive their smooth texture from liberal amounts of milk or cream, thickened with flour or cornstarch. Now when we make soups that are creamy, chances are they contain no cream at all: They're likely thickened with purees made from starchy vegetables.

You can thicken soup with flour or cornstarch, which do not add any additional flavor. If you want more flavor, a roux is the best way to thicken up a soup. Starchy add-ins are another great way to create thick and creamy vegan soups.

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Tip: Cornstarch will thicken your soup more than flour, but both are a good option if you need to thicken a very thin soup. Pour in 1 cup (60 g) of instant potato flakes for a quick fix. This will add extra potato flavor to your soup, so you don't have to worry about changing the taste.

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.

Add A Starch

You can give your soup more heft as well as a thicker texture by adding one of these starchy ingredients: Add a can of lentils or cannellini beans, mashing about half before you mix it in.

Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.

Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

Is potato soup good or bad for you? ›

Whether you prepare them baked or broiled, in soups or salads, potatoes are a great source of protein, fiber, and vitamins and minerals, providing several health benefits.

Add broth slowly, stirring as you add. Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes.

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.

If your potato soup is still crunchy after cooking for 6 to 7 hours on high in the crockpot, it's likely that the potatoes were not cooked long enough or the crockpot may not have reached a high enough temperature.

Adding an acid like vinegar or lemon juice and incorporating fresh herbs can also help add flavor to a potato soup. While you may not need to implement all of these strategies, it's good to keep them in the back of your mind for when you realize your next pot of soup needs a flavor boost.

The reason why your soup might be turning gluey or even slimy is that you're overworking your spuds. Potatoes are full of starches, which are complex carbohydrates that easily absorb liquid and turn soft — and eventually goopy — when submerged under hot water.

Boiling at too high of a temperature will break down your potatoes and make your soup grainy. You want your potatoes to be fork-tender but still have a little “bite” to them. Cooksy will tell you exactly how to get the right temperature and when the potatoes are the perfect texture.