What are the best potatoes for potato soup?

We suggest using a starchy potato such as Yukon gold, fingerling, or russet potat o for a creamier-based soup. Sweet potatoes are great for soups to add flavor and color. Waxy potatoes such as new and red potatoes are wonderful in hearty stews.

Why does my potato soup taste sour?

Acidic substances cause sourness (including tomatoes, wine and vinegar). If your dish is excessively acidic, add sweetness with sugar, honey (which is good for you! ), cream, or even caramelized onions. You can also make the dish more diluted (same as you would with a dish with too much salt).

What goes best with potato soup?

What goes well with a bowl of potato soup? Aside from the obvious bread or dinner rolls, potato soup pairs well with a variety of other side dishes. Beans, salad, corn, ham, vegetables, coleslaw, and sandwiches are all delicious choices.

Why does cream separate in soup?

Fat, proteins, and water are the three primary components of dairy. When the proteins in a sauce denature and bond together, they separate from the water and tighten into curds. … Sauces can curdle when cooked at high temperatures; the safest approach is to cook them low and slow. A dairy-based sauce should never be allowed to boil.

Best Chili’s Baked Potato Soup Recipe [2022] (So Creamy!)

Ingredients

Scale

2 medium potatoes
3 tablespoons butter
1 cup white onion, dice
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1/2 cup cheddar cheese, shredded, divided
1/4 cup cooked bacon, crumbled, divided
2 green onions, chopped, divided

Instructions

Preheat the oven to 375 degrees Fahrenheit.
After washing and peeling the potato, roast it for 1 hour. Remove it from the oven and set it aside to cool.
In a deep pan, heat 3 tablespoons butter for the soup.
Fry the onion until it turns light brown (but not burnt).
To make a roux, mix in about 2 tbsp flour and 1/4 cup cornstarch.
Season with salt, black pepper, and thyme and add 4 cups chicken stock and roughly 2 cups water.
Reduce the heat to low and cook for about 10 minutes.
Returning to the backed potato, dice it into small pieces before adding it to the soup.
Allow to cook and then bring to a boil, stirring constantly until the soup thickens

Notes

Many people prefer boiling potatoes to roasted potatoes. I haven’t tried it yet, but if you have, please leave a comment and tell me how it turned out.

Category: Side Dish
Method: microwave
Cuisine: American

Nutrition

Calories: 283kcal
Sugar: 5g
Sodium: 309mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 1g
Carbohydrates: 42g
Protein: 10g
Cholesterol: 25mg

Keywords: Chili’s Baked Potato Soup, Potato soup, baked potato soup