Potato Pepper Jack Soup Recipe - Salt & Baker (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.

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.

There are a few ways to fix it. You can create a slurry using cornstarch or flour mixed with cold water, then slowly whisk it into the soup and continue to simmer until it thickens. Another method is to remove some of the potatoes from the soup, mash them, and return them to the pot to help thicken the soup naturally.

It is important that the potatoes not be too finely chopped before cooking. If they are, too much starch will be released into the broth and a gummy texture will result. An unpleasant consistency can also result from the pureeing of the cooked soup.

Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with ¹⁄₄ cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.

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.

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

If you find that your potato soup is lacking in taste, the easiest solution may be just to let it continue cooking. In the best soup recipes, you'll discover that there are always stages of cooking that allow the flavors to develop.

Mix cold water and cornstarch together in a small bowl. Stir 1/2 of the cornstarch mixture, heavy cream, and evaporated milk into the soup and cook for 1 more hour until thickened, adding more of the cornstarch mixture if desired for consistency. Top with chives before serving.

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.

Can you use instant potatoes to thicken potato soup? ›

Use instant potatoes.

Unless you want a potato soup with chunks of potato, you can use instant potatoes instead of diced potatoes. Instant potatoes will absorb the chicken broth or other liquid as the soup cooks, resulting in a thick and creamy potato soup.

Timing is also crucial in potato-leek soup. Undercook the soup and the flavors won't meld; overcook it and you'll have a mixture of broken-down bits with little flavor or bite.

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.

The purple foam that you're seeing while making potato soup with Russet potatoes, barley, onions, and water is likely due to a chemical reaction between the potatoes and the water. While it's not common for the foam to turn purple, it could be related to the type of potatoes you're using or some other factors.

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

pureeing cooked vegetables and stock — this is the method I use most often. I like to take a cup of vegetables and stock (leave any pieces of animal protein in the pot) from the cooked soup and blend them in a blender or mini food processor and then add it back to the pot.

cooking sauce or soup. Arrowroot starch thickens very quickly and it is unnecessary to bring the mixture to a boil for it to work. Cornstarch, on the other hand, requires heating the mix- ture to a boil to fully thicken the mixture and to avoid any “starchy” taste or texture in the fin- ished product.