Potato soup is a delicious dish that instantly makes us feel like children and is the ideal choice if you are craving something warm and creamy on a cold day. Making potato soup is simple, but it can sometimes be too soupy. If so, you can correct its consistency in several ways. If the soup is very runny, try thickening it with cornstarch. If, on the other hand, it is already medium dense, you can make it practically perfect by adding a creamy ingredient of your choice from those proposed in the article.
Steps
Method 1 of 3: Thicken the Soup with a Starchy Ingredient
Step 1. Use a roux if the potato soup is very soupy
Roux is prepared by heating equal parts fat and flour to add body and flavor to a dish. To thicken about a liter of soup, melt 2 tablespoons (30 g) of butter in a pan, add 2 tablespoons (30 g) of flour and mix until smooth and free of lumps. Let it cook, stirring constantly, until it acquires a golden or amber shade, depending on the result you want to achieve. Pour the roux into the soup when there are a few minutes left to cook.
- If you want the roux to add a nutty aftertaste to the potato soup, let it cook until it acquires an amber hue, similar to that of peanut butter. However, keep in mind that as it darkens the thickening properties of the roux decrease, so if the soup is very liquid it is better to use a lighter roux.
- You can use "00" flour or self-raising flour indiscriminately.
Step 2. If the soup is very runny, you can also use cornstarch or of the simple Flour.
Mix 2 tablespoons (25 g) of cornstarch or 2 tablespoons (30 g) of flour with 60 ml of cold water. When you have a smooth mixture, pour it into the potato soup and boil it for a minute, then reduce the heat and let it simmer until it reaches the desired density.
- By combining starch or flour with cold water before adding them to the soup, you will prevent lumps from forming when you pour them into the boiling liquid.
- These doses are suitable for thickening about a liter of potato soup.
Suggestion:
Cornstarch has a higher thickening power than flour, but they are both great options for thickening a very liquid soup.
Step 3. Use instant puree if you are in a hurry
With 60 g of instant puree preparation you will be able to make the soup tastier and thicker in a very short time. In this case, you don't have to worry about the taste of the soup changing, as the preparation is based on potatoes. Add it at the end of cooking while the soup simmers, cover the pot and wait about 5 minutes.
The indicated dose is suitable for thickening about 2 liters of a very liquid soup. You can adapt the quantities according to your needs
Step 4. Use the "beurre manié" to thicken the soup after cooking
The "beurre manié" is a mixture of butter and flour. To thicken about a liter of soup, pour 2 tablespoons (30 g) of soft butter and 2 tablespoons (30 g) of flour into a bowl and mix them with your hands. You need to get a homogeneous but crumbly dough. Add it to the boiling soup a little at a time, just before it is cooked, until it reaches the desired consistency.
- The "beurre manié" is an ingredient of French cuisine similar to roux.
- The butter will coat the individual grains with flour which will then not clump once added to the hot soup.
- The "beurre manié" is suitable for thickening a moderately liquid soup.
Step 5. Use bread to thicken a soup that is only slightly too runny
Chop 3-4 slices of bread with your hands, then take a ladle and transfer a small amount of soup to a bowl. Add the chopped bread and blend them to mix with the liquid. Pour the mixture into the pot and mix well. The thickening effect should be immediate.
- The crust of the bread will not melt, so you can remove it if you wish. However, it is not necessary since the bread will be blended.
- Old bread has a higher thickening power than fresh bread.
- To thicken a liter of soup, about 75-00 g of bread will be needed, depending on the initial consistency.
Method 2 of 3: Thicken the Soup with a Creamy Ingredient
Step 1. Use cream if you want to give a thicker and more silky texture to the soup
The cream will make the potato soup more creamy and silky, as well as thicker, and its flavor matches perfectly with that of the potatoes. Pour the cream into a bowl and add a small amount of hot soup to temper it or heat it over a low flame. Add the mixture to the potato soup and mix well.
- The amount of cream needed depends on the quantity and consistency of the soup. Add 1-2 tablespoons (5-30ml) at a time until you get the desired density.
- If the soup is very soupy, adding another liquid ingredient may not be the best choice. You can consider using a roux or other starchy element.
Suggestion:
do not boil the soup after adding the cream, otherwise it may curdle.
Step 2. Use yogurt if you want to add a sour note to the soup as well as make it thicker
Yogurt has roughly the same thickening power as cream, but will add a much more acidic note to the soup, which will therefore taste fresher and lighter. Temper the yogurt by mixing it with a small amount of hot soup before pouring it into the pot. This way you should be able to prevent it from curdling.
- Yogurt is the ideal thickening ingredient for potato soup recipes that include a strong tasting cheese.
- Since the flavor of the yogurt will affect that of the potato soup, you can give diners the option of adding it to their plate as they like.
Step 3. Use coconut milk if you prefer to avoid animal products
Coconut milk is thick, creamy and has a mild taste. Try adding about 60ml to a quart of potato soup to enrich the consistency of the broth without resorting to the use of a dairy product.
- Coconut milk has a mild flavor that will not affect that of the soup. Use 20ml coconut cream if you prefer the coconut flavor to come through.
- Thanks to its mild taste, coconut milk is the ideal thickening ingredient especially if your potato soup recipe includes goat cheese.
Method 3 of 3: Other Options for Thickening the Soup
Step 1. Blend a portion (250-500ml) of soup to thicken it without additions
Take a ladle and transfer part of the soup to a bowl, including some potatoes and avoiding the other solid ingredients. Blend the soup portion with the hand blender or food processor until it is completely homogeneous. Return the pureed portion of soup to the pot to act as a thickener.
Since starchy or creamy ingredients can change the flavor of the soup, this is the ideal option if the soup is too runny, but so good and tasty that you don't want to risk spoiling it
Step 2. Use pureed nuts for a protein boost
Blend about 75g of almonds, walnuts, or cashews in the food processor or blender. Take 60 ml of liquid from the soup, add it to the pureed nuts and then pour the mixture into the pot.
- These are the doses indicated to thicken about a liter of soup.
- If you have guests, make sure no one is allergic to the variety of nuts you selected before adding it to the soup.
- The roasted nuts will give the soup a slightly smoky note and a more complex taste.
Step 3. Use grated cheese to make the soup rich and creamy
Add it after cooking and let it melt. Cheese goes perfectly with potatoes and will make the soup incredibly tasty, rich and thick. You can pour it directly into the pot or make it available to diners.
