Fix watery soup with our nine easy and effective ways to thicken potato soup sauce. From cream to corn flour, here are the best ways to make it thick and filling.
Flour is an age-old method used for thickening stews and soups. It has its advantages and disadvantages. To thicken your potato soup using flour, you can mix one tablespoon of flour with 2 to 3 tablespoons of the soup in a separate bowl. Mix them well and make sure there are no lumps anywhere. When you are certain the mixture is smooth and lump-free, you can mix it in with the rest of the soup.
Allow it to simmer. This means that you need to add the flour mixture before the soup is ready to allow it still some time to cook. Raw flour can cause digestive problems that you don’t want to be dealing with. Stir and taste, making sure that it is cooked properly. The downside with using flour as a thickening agent is that it can be quite bland, so you have to be diligent about boosting the flavors.
Potato starch comes in a ground format, and this makes it easier to use. Also, since it’s made from potatoes, there’s no danger of any wheat that you want to avoid, whether for health reasons or dietary restrictions. We usually drain starch out of potatoes, so they are not as thick. So it only makes sense that using the starch will help thicken the soup and give it an authentic potato taste.
To use it, make a paste in a separate bowl and then mix it in. The paste can be made using the potato starch and water, using a ratio of 1 cup of water to 5 tablespoons of potato starch. Since this is a thickening agent, it’s essential to make sure that you add a little and see how the soup is thickening. If it isn’t thick enough, you can add more, but when it’s too thick, that’s a different story with another more complex solution.
The prominent flavor you expect to pop up from potato soup is potato flavor. And what better ingredient to give you this flavor than the potato itself. You can add potatoes to your soup to make it thicker and enrich the flavor of the dish. This is one of the more traditional ways to thicken a soup, perhaps because it’s one of the most logical things to do.
To use potatoes, remove some of them from the soup, mash them or blend them so that you end up with a paste. If you feel like this will upset the balance of your potatoes in the stew, you can boil fresh potato and then mash or blend those potatoes to make a paste to thicken the soup. To make the paste, use milk to thin them out and also make sure they are creamy. You may also add butter, salt, and pepper to taste.
Cornflour is often used in the same way that flour is used as a thickening agent. It is a slightly deceptive ingredient. It quickly thickens, and this means that you also need to use it wisely. It’s best to mix a little in a bowl aside and then mix in a little at a time. At first, you may think it is not thick enough, but after some time of cooking it, you will find it thickening fast.
You want the consistency to be thin enough but also not watery. You also want it to be thick but not too pasty. You must make sure that all the particles are nicely dissolved. The trick to the proportions to use here is to use cornflour sparingly.
Cream or yogurt
Cream or yogurt are common soup thickeners that also add a bit of flavor to the mix. You can use a spoonful at a time and see what effect it will have on the soup and if it gives you the thickness you desire. The cream or yogurt needs to be added when you are done cooking the soup to avoid splitting.
Butter and flour paste
Another option that you could use to thicken potato soup is butter and flour paste. This option can become slightly bland, so you must season it adequately. In a separate bowl, make the paste. To make this paste, you can mix 2tsp of flour with 2tsp of softened butter.
As the soup simmers, begin slowly adding the paste. As you heat it, the soup will soak up the creaminess of the butter and, at the same time, thicken because of the flour. It also doesn’t hurt to have some seasoning. Flour can be bland, so it helps to add seasoning to it.
You can also use bread to thicken your potato soup. Break up pieces of bread that you will throw into the soup. But first, make sure that the bread doesn’t have too much of an overpowering flavor. Otherwise, you will have numerous unintended flavors in your soup.
The first thing that you will need to do is soak the bread to soften it to blend it. The great thing about bread is that it will thicken the soup without changing the flavor or the taste. Use as much of the blended bread as you think you need to give your soup the desired consistency.
Lentils or rice
You can also use blended lentils and rice to thicken your soup and add depth to the soup. You will still need your seasoning, though, so that you don’t end up with a bland dish. You can use a handful of lentils or rice, add it to the soup and allow it to simmer. As the soup simmers, in about 30minutes, the lentils or rice begins to break down and therefore release starch which thickens the soup.
The reduction method involves letting the soup burn down to where the liquid is evaporated and the potatoes are left. It’s often the go-to option if you don’t want to add more ingredients because it involves simmering the soup for a longer period. You will need to do this on the stovetop.
As the soup simmers, the potatoes will become softer, and the soup will become thicker. However, using this method means that you need to be prepared to have softer potatoes than usual. And you also need to keep a watchful eye over the pot.