This 4-ingredient potato soup is one of the simplest soups to make. It’s also one of the most delectable foods available.
Every bite is packed with soft potatoes and is thick, creamy, and delicious. It’s hard to believe this recipe only calls for four basic ingredients.
So, if you don’t already have a potato soup recipe, you now have one! Thank you so much for everything you’ve done for me.
What are the Best Soup Potatoes?
When creating potato soup, you’ll want to use starchy potatoes. As they cook, they break down, releasing natural starches that thicken the soup.
Russets, on the other hand, have the highest starch content of any potato, making them the best.
Yukon Golds, with their creamy, buttery flavor, are a close second.
They’re especially good for chunky potato soup because they keep their shape well.
How Do You Make Potato Soup Thicker?
This can be approached in a number of ways. Any of these methods will suffice, so pick the one that best fits your requirements.
- The potatoes should be pureed in half. The natural starches in potatoes are released when they are mashed or pureed, thickening the soup.
- In a blender, puree a third or half of the potatoes until smooth.
- Return the puree to the soup and cook until it thickens, stirring regularly.
- Puree all of the potatoes if you don’t mind a completely smooth and velvety smooth texture.
- Pour in the cream. This is one of my favorite methods because it not only gets the job done but also enhances the flavor of the soup.
- Make sure the soup doesn’t boil once you’ve added the cream. It will curdle if you don’t.
- In the same way, you can use yogurt, coconut milk, or sour cream.
- Mix in the ground nuts thoroughly. The original thickening agent, in case you didn’t know, was nuts.
- Blend the ingredients together in a blender until they’re almost (but not quite) paste-like.
Fixing a Bland Potato Soup?
A boring potato soup can be improved in a variety of ways, using sautéed aromatics, herbs, cheese, and more.
- To begin with, a pinch of salt and pepper goes a long way. This recipe just calls for two seasonings: salt and pepper.
- If you merely season the soup with just two, you’ll be rewarded.
- Cooking the vegetables in chicken or beef stock instead of water is another simple approach.
- You can also flavor the water by adding a bouillon cube or two to the boiling water.
- Fresh (or dried) herbs are a great way to brighten up the flavor even more. I love the aroma and flavor of rosemary and thyme in my soup.
If you actually want to improve, you must do the following steps.
Making the Best Soup with Potatoes
- This recipe only makes enough for one serving. Make any modifications to the measurements that are required.
- Cut the potatoes into uniform sizes to promote even cooking. You may wind up with overcooked and undercooked bits if some of the portions are larger than others.
- Check on the potatoes on a regular basis. You don’t want them to become too soft or you’ll end up with mashed potatoes instead of a chunky soup.
- Make sure the water doesn’t run out. After boiling, the water will have transformed into a tasty vegetable stock, which will be added to the soup.
- Sour cream can be used in place of half-and-half or cream. It adds a delightful tanginess to the soup, which helps to balance off the richness.
- This recipe makes a fantastic potato soup, but topping it up makes it even better. I prefer to top mine with grated cheddar, bacon crumbles, and green onions, as you can see.
- Here are some more toppings and ingredients to think about:
Peas, corn, zucchini, mushrooms, asparagus, plus whatever else is in your refrigerator
To provide some diversity, sweet potatoes are used. Potatoes and sweet potatoes can be combined to make a spud-tacular soup.
Meats: sausage crumbles, ham, shredded chicken – rummage through the fridge for leftovers and chuck it all in!
Add a dollop of sour cream or yogurt for extra richness and creaminess.
Refrigerate leftover soup for up to 3 days in an airtight container. Warm on the stovetop and in the microwave until everything is hot.
Ingredients in Potato Soup
Potatoes– Use russet potatoes because they have the greatest starch and will produce the best results.
I recommend using whole milk or 2 percent milk to make a creamy soup. The result will be thinner if you use skim milk or dairy-free milk.
Green onions– I love how fresh they make the soup taste. It’s milder than a conventional onion, and the green portions are delicious as a garnish!
Garlic salt– This adds a lot of flavor, but if you don’t have any, garlic powder and salt will suffice.
What Are the Best Potatoes to Use in Potato Soup?
To make this soup, make sure you use russet potatoes. The most starch is found in russet potatoes, which gives this soup its creamy, velvety texture. You’ll get different results if you use sweet potatoes, red potatoes, or Yukon gold potatoes. “Baking” potatoes is another name for russet potatoes. Before chopping the potatoes into bits, take care to peel them.
The Best Milk Potato Alternatives
This soup has been made with skim milk, 2% milk, soy milk, and almond milk. The creamiest result came from whole milk, but there wasn’t much of a difference between 2 percent and skim milk. Although soy and almond milk are thinner, they can be used in this recipe. Simply use an unsweetened milk substitute with no extra sweetness or vanilla flavor. It will be a little more slender.
What to Do With Leftovers
This soup, like many others, reheats beautifully! Refrigerate the potato soup, keeping the toppings (cheese, onions, etc.) separate. Reheat in the microwave or on the stovetop when ready to eat, then top with your favorite toppings. This dish should not be frozen since it contains milk, which does not freeze well.
Ideas for Potato Soup Toppings
Adding more toppings to your soup is a good idea. Here are some of my personal favorites:
- Shredded cheese– For even more flavor, use a mixture of different cheeses.
- Croutons– Whole wheat or polenta croutons can be used to add crunch to salads.
- Tempeh bacon– For a distinctive flavor, crumble some tempeh bacon on top.
- Sour cream– Toss a dollop of sour cream on top of your soup if you like it tangy.
What can I add to my potato soup for flavor?
For optimal flavor, I recommend using a good sharp cheddar cheese. To make the soup extra creamy, use Greek yogurt or sour cream. Add as much salt and pepper as you need at the end to season your soup well.
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)
How do you make potato soup thicker?
Stir together one cup of cold liquid and two teaspoons cornstarch until the cornstarch is completely dissolved. Slowly pour the ingredients into the heated soup while constantly stirring. Cook for one minute after bringing the soup to a low boil. Thin potato soup can also benefit from the addition of cheese for thickness and taste.
Can I use milk instead of cream in soup?
To replace 1 cup (237 ml) of heavy cream in your recipe, whisk together 2 tablespoons (19 grams) cornstarch and 1 cup (237 ml) milk until thickened. To help reduce the calories and fat content of your recipe, you can use whole milk or skim milk.
What is the formula of soup?
The recipe is as follows: broth (chicken, beef, or vegetables, depending on protein) + salsa (jar, can, fresh) + protein (chicken, steak, meatballs, beans) + rice (cooked or raw) + additional vegetables + seasoning + garnish. It’s great since you almost always have some variation of these items in your refrigerator, pantry, or freezer.