Loaded Baked Potato Soup Recipe - Recipes.net (2024)

FAQs

How do you thicken loaded baked potato soup? ›

Flour – flour is used as our thickener. If you're out of flour, you could certainly try combining 1-2 tablespoons cornstarch with your cold milk before adding to the pot to help thicken the soup.

It's important not to chop them too finely before cooking. Keeping them in medium-ish sized chunks should work best. If the potatoes are chopped too finely, then too much starch will be released into the broth, resulting in a gummy-like texture.

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews.

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.

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.

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.

The recommended method here is to press the potatoes through a ricer (instead of using a blender), which gives the soup a light and clean texture and eliminates the gluey consistency common in other recipes.

How do you keep potatoes from getting mushy in soup? Keeping the skins on your potatoes will help. Also key to remember is that when chopping the potatoes, the smaller they are the faster they will cook. So, don't be afraid to cut them a little on the larger side than you normally would.

FYI – with potatoes, you want to blend only as much as necessary to get a smooth texture. Blending them too long can make them gummy. Once all the soup is pureed you can pour it back into the pot and rewarm, or simply scoop and serve!

Add Acid. There's a reason why "acid" made it into the title of Samin Nosrat's popular cookbook-turned-Netflix-series Salt Fat Acid Heat. It's an essential component to perk up the flavors in nearly any savory recipe. Try a squeeze of lemon or lime or a splash of vinegar to brighten a dull-tasting canned soup.

How do you make potato soup not taste bland? ›

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.

Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired.

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.

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.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

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.

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.