Vegetarian Potato Soup Recipe (2024)

FAQs

What's the best potato to put in vegetable soup? ›

Russets fall apart nicely in soups, so that's why I picked them. You could sub them for Yukon Gold or red potatoes if you like. Creamy soups benefit from a hint of cayenne pepper to add a little warmth without making it spicy.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

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.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

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.

Consider using methods like making a roux, blending beans or legumes, using bread, adding egg yolk, pureeing vegetables, incorporating heavy cream or coconut milk, adding potato flakes or starch, or making a slurry with cornstarch or arrowroot to thicken soups without sacrificing flavor or texture.

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.

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.

Why isn't my potato soup creamy? ›

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.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Best Potatoes for Soup

To make a potato soup, using russets or all-purpose baking potatoes can be best as they are high in starch and low in moisture. When you use these in soups, they can soak up the liquid and lose their shape. This makes them ideal for a thick, creamy soup.

Russet potatoes, also known as Idaho potatoes, are widely available and are an excellent substitute for Yukon Golds in recipes where a starchy texture is desired. They have a neutral flavor and a fluffy texture when cooked.