Hash Brown Potato Soup Recipe - The Cookie Rookie® (2024)

FAQs

Why isn't my potato soup creamy? ›

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Use instant potatoes.

Unless you want a potato soup with chunks of potato, you can use instant potatoes instead of diced potatoes. Instant potatoes will absorb the chicken broth or other liquid as the soup cooks, resulting in a thick and creamy potato soup.

Thick and creamy potato soup garnished with bacon bits and shredded cheese, served everyday. A rich creamy soup with fresh chicken, rice pilaf, diced celery, onions and perfectly seasoned.

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.

How do you keep potatoes from getting mushy in soup? Keeping the skins on your potatoes will help. Also key to remember is that when chopping the potatoes, the smaller they are the faster they will cook. So, don't be afraid to cut them a little on the larger side than you normally would.

By mixing the flour or cornstarch with cool water before adding it to the soup, you'll keep it from clumping up when it hits the hot liquid. This will thicken about 1 qt (0.95 L) of soup.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

The recommended method here is to press the potatoes through a ricer (instead of using a blender), which gives the soup a light and clean texture and eliminates the gluey consistency common in other recipes.

Here's a hot tip for a soup thickener you've probably never thought of: frozen hash browns or leftover mashed potatoes. You can use these frozen favorites or leftover sides to quickly thicken creamy soups to create a heartier flavor and the perfect soup consistency.

Why is my potato soup gummy? ›

Potatoes are delicate in that they can be over mashed and over blended. This causes their starches to be released and turn into a gluey, gummy mess. Blend until just smooth, then stop.

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

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Ingredients. Water, Potatoes, Celery, Onion, Modified Food Starch, Smoked Bacon (pork cured with: water, salt, sodium phosphates, sodium erythorbate, sodium nitrite. May contain: hardwood smoked sugar, honey, natural flavoring, sugar).

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups.

If you slice the potatoes too thin, or pulverize them in a food processor, the veggies release extra starch that gives your soup a gluey consistency. High-intensity mashing methods like using blenders, hand mixers, or food processors overwork the potatoes, which breaks down their cells.

As the potatoes cook, they release starch, which helps to bind the liquid and create a thicker consistency. Remember to chop the potatoes into small cubes for quick and even cooking!

If the soup is too thick, adjust with more water or chicken broth. If the soup is too thin, blend more of the potatoes to thicken it further or continue to simmer the soup, allowing it to reduce in volume.

So what do you do if you've made the mistake of using starchy potatoes in your soup? 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.