Easy Potato Soup Recipe | The Gracious Pantry | Healthy Soup Recipes (2024)

FAQs

What can I add to potato soup for flavor without? ›

Use plenty of cream combined with milk, lots of cheddar cheese, garlic, ground black pepper, salt to taste, creamery butter and parsley. Don't forget the potatoes boiled than baked into the soup.

I would also add that roast the potatoes might be helpful. Also, you can alter the soup by pureeing some portion of the potatoes and adding it back to the pot. Fresh herbs like parsley, rosemary or thyme will give your soup zing.

Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.

Cornstarch. 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. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

Add Flour Or Cornstarch

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

Your potato soup is bland? Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup.

If you've ever tried potato leek soup and found it to have a gluey texture, it's because the potatoes released too much starch from being over handled. This is unfortunately easy to do with a food processor or blender (heck, it can even happen when making mashed potatoes, which is why I avoid using an electric mixer).

Add swirls of pesto, chili crisp, hot sauce, sour cream, or salted yogurt. Garnish your bowl with fried shallots, garlic chips, croutons, or a mish-mash of toasted seeds. Douse tender, fresh herbs—like cilantro, dill, parsley, or basil—in good-quality olive oil and vinegar and pile them on top.

What does potato soup contain? ›

Potato Soup Ingredients

Onion, carrot, & celery– the start of every good soup! Garlic– a must! Flour– we use all-purpose flour, but if you need the soup to be gluten-free, you can use gluten-free flour. The flour helps thicken the soup.

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.

It's possible that the variety of potatoes you used may have a firmer texture, even when fully cooked. For soups, it's generally recommended to use russet or Yukon Gold potatoes, as they tend to break down and become softer when cooked.

It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.

You can also go with more heat and spices. "Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on.

Vinegar – A spoonful of vinegar is a quick fix when you find yourself with a bowl of dull, flat-tasting soup. Just a small amount of acid will brighten up the flavors. 2. Soy Sauce – Soy sauce is another item that's ideal for brightening up and adding depth of flavor to an otherwise dull soup.

Try adding cinnamon sticks, cloves, whole coriander and star anise, which recreate the flavor of pho. You could also use pepper to taste. Add these spices in whole or slightly cracked, and strain them out before serving for a flavorful, smooth broth.

The key here is using the right herbs. Choose tender, leafy herbs for topping soup, like parsley (flat leaf or curly), cilantro, chives, or even mint. Skip the woody herbs, like rosemary and thyme — or add them in the beginning of the cooking process — otherwise they will dull, rather than brighten, the flavor.