Vegan Broccoli Potato Soup Recipe (2024)

FAQs

What is the best thickening agent for potato soup? ›

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.

Why You Should Be Careful When Using Cream Cheese To Thicken Potato Soup. 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.

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.

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. Crisis averted.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

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.

Cheese is a particularly tricky addition to soups because if the temperature of the soup is too hot or too cold, the cheese won't melt properly and will start to clump. Temperatures over 150 degrees Fahrenheit will cause the cheese to release liquid too fast as a result of broken protein bonds.

Although the dish was scrapped due to declining popularity, its biggest fans have not stopped talking about it online. One disappointed fan wrote one on Twitter this week: “I was today years old when I found out Panera discontinued their potato soup.

Yes. Incredibly effective? You bet. This trick works because the instant mashed potatoes are naturally starchy and therefore are similar in form to other commonly used thickeners, such as cornstarch, only without the clumps.

Chop 1/2 cup of onion and 1/2 cup celery (about 1 rib), toss potatoes and onions with 3 tablespoons of flour. I start my potato soup with a little bit of flour to hasten the thickening process, rather than relying solely on the potatoes breaking down enough to thicken this soup without cooking it a much longer time.

How to make potato soup more thick? ›

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.

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.

You can also add some grated cheese. I would use a hard cheese like Parmigiano or Romano. Now just season to taste. With a simple soup like potato, I would stick to salt and pepper only.

That's because when you blend potatoes, it causes swollen starch granules to burst, which makes the whole thing sticky, like melted cheese or dough."

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.

Potato starch has a lower gelatinization temperature than cornstarch, meaning it can thicken liquids faster when exposed to heat. If not fully cooked, cornstarch tends to leave behind residual, well, starchiness, whereas potato starch gives sauces a glossier, silkier texture.

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.