Recipe: Potato Ramp Soup with Cheddar & Chives - Clean Eats, Fast Feets (2024)

FAQs

Which type of potato is best for soups? ›

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.

Yes, adding heavy cream or milk can be a great way to thicken your potato soup while also adding richness and creaminess. Simply pour in a small amount of cream or milk while your soup is simmering, then continue to cook until it reaches the desired thickness. Be sure to stir frequently to avoid scorching.

Cubes (Diced)

To dice a potato, first cut it into fries following the above instructions. Then, cut the fries crosswise into ½-inch cubes for a medium dice. For a small dice, cut into ¼-inch cubes, and for a large dice, cut into ¾-inch cubes. This is the best way to cut potatoes for soups and stews.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

There's no need to boil potatoes before adding them to soup. Just be sure to add them with enough time to cook without overcooking the other soup ingredients. For diced potatoes, this is typically 10 to 15 minutes.

To balance flavors: Milk can help to tone down the acidity in soups, making them more palatable. To enrich the broth: Adding milk to soups can increase their nutrient content, particularly if you use whole milk. To thicken the soup: Milk can also help to thicken soups, making them more filling.

Cream is one of the most delicious ways to thicken a soup — all that rich milk fat helps to emulsify the soup and make it even creamier. Cream can curdle with the long cook time of the slow cooker, so I prefer canned milks like evaporated milk or coconut milk for thickening instead.

So what do you do if you've made the mistake of using starchy potatoes in your soup? 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.

It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes. Acidic ingredients can slow down the softening process of potatoes.

Leave the peels on to add a rustic texture to soups or chowders. Thick soup, creamy chowders, and chunky stews typically have a heartier texture if you leave the peels on the potatoes. To make the dishes easier to eat, keep the potatoes about 1 inch (2.5 cm) in size or smaller.

When should you add potatoes to soup? ›

If potatoes are an addition to the soup recipe you are using, a good rule would be to add them about 20 minutes before you want the soup to be ready. Keep in mind that the smaller the potatoes are cut, the quicker they cook.

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.

Add Flour Or Cornstarch

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

You can thicken a broth, soup, or stew by using potato water rather than plain water, again avoiding using flour if you are eliminating gluten. Some people even like to turn potato water into a broth by adding celery salt, black pepper, and a little bouillon. Don't toss the potato water–look for ways to put it to use.

To make a potato soup, using russets or all-purpose baking potatoes can be best as they are high in starch and low in moisture. When you use these in soups, they can soak up the liquid and lose their shape. This makes them ideal for a thick, creamy soup.

If you're looking for a fluffy, basic potato that's great for mashing or baking, opt for a russet. If you're looking for a firm, waxy potato that's ideal for salads or soups, go with red potatoes.

The bottom line: Potato labels refer to the color of a potatoes' flesh; potatoes labeled “gold” or “yellow” are not Yukon Gold potatoes, but they can be used in place of Yukon Gold potatoes in recipes.

Russet potatoes, also known as Idaho potatoes, are widely available and are an excellent substitute for Yukon Golds in recipes where a starchy texture is desired. They have a neutral flavor and a fluffy texture when cooked.