Made a soup that’s not as thick as you would like? From blending to adding flour or cream, find out six of the best ways to get your perfect consistency
Sometimes a finished recipe for soup doesn’t have the texture you think it will. If it tastes perfect at the end of the cooking time but it’s a little thin, there are several fixes you can try.
If it doesn’t taste strong enough, the first thing you should do is boil it to drive off some of the water. This will strengthen the flavour and thicken the soup. Depending on what kind of soup you’ve made, these are six of the easiest ways to make it thicker.
1. Blend all or part of it
If you’ve made a broth with chunks of vegetable in it, such as minestrone soup, then pour the soup through a sieve. Take a third of the whole ingredients and blend them with the broth, then stir the rest of the whole ingredients back in. You can also do this with a potato masher by mashing directly into the pan until the soup is as thick as you want.
This works best with soups with starchy ingredients such as potatoes, beans, rice or even pasta. You can blend soups with meat in them, such as this lamb & barley soup in the same way, but make sure there are no bones and use a powerful blender to break the fibres up.
2. Add cream or yogurt
Adding extra cream can thicken a creamy or blended soup like this wild mushroom-soup, but stirring in a spoonful of thick yogurt can be more effective. Be careful not to boil the soup once you’ve added the cream or yogurt or it may split.
3. Add flour or cornflour
You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.
4. Use a butter and flour paste
You can also use a flour and butter paste called a beurre manié to thicken a soup. Just mix 2 tsp flour with 2 tsp soft butter, and while the soup is simmering, stir the paste into the pan. The butter will help disperse the flour throughout the liquid.
5. Blend in bread
Torn pieces of bread can be blended into soup to thicken it. Use a milder flavoured bread so as not to change the flavour of the soup, or use a sourdough if you want to add a stronger flavour. Soak the pieces of bread first to soften them and make the blending easier. Bread would add body to a fresh tasting tomato soup without changing the flavour.
6. Add lentils or rice
Blended lentils and rice can also add body to a soup. Red lentils work in tomato soups such as this recipe, and rice can be used in green soups or where a vegetable like cauliflower has been used. Cook them until they’re tender, then blend them into the soup.
Which technique works best for you? Let us know in the comments below.
Soup gets the short end of the stick when it comes to quick and easy weeknight meal planning. You rarely see soup on a list of top meals to be made in under 30 minutes. You’ve probably learned that soups require lots of good simmering time for the ingredients to meld, and that the liquid should cook down until you’ve got something full bodied and delish. That’s only partly true.
You’re right about wanting to spend time developing flavor, but equipped with the right ingredients, that doesn’t need to take hours to do. A good base of garlic, onions, and other potent aromatics can get you to flavor town in just a few minutes of simmering.
But what about that whole full-bodied element? On a day like today (it’s currently sleeting cats and doggos in NYC), I crave a soup that is not only robustly flavored, but also thick and rich, with some heft to it. It’s that viscosity that gives a soup that satisfying stick-to-your bones feel, and enables it to hold its own as a meal. A brothy soup is great, but a brothy soup with a super sweet bod is even greater. There are many ways to thicken a soup—cornstarch, potato starch, flour, bread—but I’m here to introduce you to a lesser known technique. And it’s one that is equal parts delicious, nutritious, and functional.
So what’s the trick to thickening on the quick? A handful of uncooked rice. That’s all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it’s cooking in. It’s a double whammy because you get that added rice-y flavor and bonus thickening, leaving you fuller and more satisfied. No need to make a slurry, or a roux, or to start Googling those words if you’ve never heard of them.
No more weak sauce, watery weeknight soup, okay? Rice-thickened soup is here to save you.
ABOUT THE AUTHOR
Thick, creamy potato soup is rich and satisfying. If your soup is too thin, there are a number of ways to make it thicker. From adjusting your basic recipe to adding thickening ingredients such as corn starch or flour, making your soup heartier doesn’t take much expertise, just a little spud soup know-how.
Starting From Scratch
Perhaps the best way to create a thick, rich soup is to cut back on the liquid ingredients in the first place. If you find your current recipe thins the soup too much, reduce the amount of water, milk or broth you add next time you whip up a batch. You can also replace some of the liquid with thicker ingredients, such as sour cream, yogurt or cream.
One Potato, Two Potato
The headliner in potato soup is already a naturally thick vegetable. If you find your potato soup is too thin, simply add more potatoes in the form of boiled, mashed potatoes or some instant mashed potato flakes. Start by thickening a quart of soup with just one or two more pureed potatoes, or a half cup of instant flakes. Continue adding until the soup reaches the desired consistency. This also works when trying to thicken soup made in a crock pot.
Other Thickening Ingredients
One of the easiest ways to thicken almost any soup is to make a roux out of flour and shortening. You can use butter, olive or other vegetable oil, or lard. Add equal amounts of white wheat flour to hot shortening and stir until thick. Do not add roux directly to soup or your soup will be lumpy. Instead, add a little soup to the roux and stir until thickened. Add thickened roux to the soup, stirring constantly.
Cornstarch is another natural thickener. Add one cup of cold liquid to two tablespoons of cornstarch and stir until the cornstarch is dissolved. Slowly add the mixture to the hot soup, stirring constantly. Bring the soup to a low boil and cook for about one minute.
Cheese can also add thickness and flavor to thin potato soup. Stir in some grated cheddar or Monterey jack and bring the soup to a simmer.
The Reduction Method
As soup cooks, some of the liquid leaves the pot as steam. To thicken potato soup without adding additional ingredients, allow it to simmer for a longer period on the stove. Be careful to prevent the soup from scorching or burning by stirring frequently. The longer the soup simmers, the softer the potatoes will become. If you prefer your spuds to have a firmer texture, reduction may not be the best way to thicken your soup.
Homemade soup makes everything better.
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Updated February 2020 – Making soup is a classic fall/winter tradition in many families. In my family, we make a delicious broccoli barley soup each year and my mom always makes my favorite split pea soup.
Making soup from scratch is a fun project for the whole family. Whether you’re making a big batch for a get-together with friends, or planning on freezing containers of soup for later, it can be tricky business making a soup that everyone likes and can eat.
Many people now are turning to a gluten-free lifestyle, and so are avoiding flour, a common ingredient used to thicken many soups.
If you’re looking for another way to thicken your homemade soup, consider trying cornstarch. It’s a gluten-free option allows you to thicken your soup effectively and not alter the taste.
Cornstarch vs. flour
Flour and cornstarch have very similar calorie counts. Using flour vs. cornstarch is unlikely to affect the number of calories/carbs in your soup. So if you’re looking to change your soup’s calorie count, the thickener isn’t the ingredient to focus on.
Flour, particularly whole wheat flour, actually contains some valuable vitamins and minerals that can help maintain a healthy lifestyle. Whole wheat flour is a natural source of vitamins like iron and magnesium, among other healthy ingredients.
It’s important to remember that refined flour (like white flour) loses its vitamins and minerals through the process of refining it, so it loses almost all nutritional value.
However, you can always purchase enriched flour, which has gone through the process of having the positive vitamins and minerals added back in, plus some additional. Some people argue that the health benefits aren’t the same when they’ve been added back in through that process, but I’ll leave it up to you to decide on that.
Unfortunately, corn starch has little to no vitamins and minerals. In fact, the nutritional contents are next to zero. However, if you (or someone you’re cooking for) is gluten-intolerant, or has celiac disease (the most intense version of gluten-intolerance), you’re going to want to use cornstarch instead of flour as an effective thickener that’s gluten-free.
Now that you’ve decided you’re going to try using cornstarch as a thickener instead of flour, here are some things you should know.
Adding cornstarch directly to your soup isn’t going to give you the effect you’re going for. In fact, it’s likely to clump up and become a kind of gross, un-mixable mass.
The key to using cornstarch as the thickener for soup is to make what’s called a “slurry”. No, not a Slurpee, though those are also great.
No watery thin soup here. Satisfying and thick thanks to cornstarch.
Making a slurry
A slurry is the semi-liquid kind of paste you get when you mix the liquid with small solid things. In some cases, like in construction, it means mixing cement with water to make it easier to pour. In soup making, it means mixing liquid into the cornstarch before adding it directly to the soup.
Some people use water, some use stock, some even use wine. You can experiment to see what version of “slurry” you end up liking best with each soup. It’s a great opportunity to try something new and see what kind of new flavors you can bring out of old favorite recipes.
To make the slurry, add equal parts cornstarch and water (or wine or stock) in a bowl and mix them vigorously until you’ve formed a paste.
For each cup of soup you’re making, make 1 tablespoon of cornstarch mixed with 1 tablespoon of liquid. That is about the right amount of slurry to thicken your soup, but of course, this depends largely on personal taste and how much thickener you need for this recipe.
Try experimenting with how much thickener you use. It may be a little different from the flour you’ve used in the past. Be prepared to try a few versions before you’re completely satisfied.
A tip: make sure to use cold liquid when you’re making your slurry, then add it to the hot soup.
Thickening the soup
Once you’ve made your slurry, you’re ready to add it to your soup.
Add the cold paste slowly to the simmering soup, whisking it all in to fully mix.
Then bring the soup to a boil and allow it to cook and simmer. Try tasting it to see if you can still taste the starch. That taste will cook out. If you can still taste it, just let it simmer for a few more minutes.
There are a lot of options out there for soup thickeners, and you may find that cornstarch works great for you, or maybe it isn’t your ideal choice.
One thing to keep in mind is that many people say that cornstarch isn’t great for soups that will be reheated. It can dissolve if cooked too long, meaning it’ll lose its thickening effect if the soup is reheated too much, and it can get a strange somewhat spongy texture if frozen.
However, that doesn’t mean it isn’t a great option for certain soups and situations. Go ahead and experiment with different slurry recipes and amounts.
Also, check out arrowroot and tapioca as other thickener options. There are so many soup thickener options out there now, you’re sure to find one you love working with and tasting (or not tasting at all.) Happy soup making!
Image credit via Flickr Creative Commons: Joy and Stu S.
There are several ways to thicken soups a little or a lot, depending on what consistency you’re going for. Here are popular techniques and tips for getting the results you want.
Ways to Thicken Soups
Roux, which is equal parts fat and flour, is common as a thickener because it not only thickens, but stabilizes, too. If cream or cheese is being added to a soup, a bit of roux can insure it won’t “break,” or separate. Get step-by-step directions for making roux.
Add cornstard to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. This slurry is stirred a bit at a time into the simmering soup at the end to set the final consistency of the soup. Just remember, after you add some of the slurry, let the soup return to a simmer—cornstarch is a very effective thickener, and a little bit can go a long way.
Potatoes, Rice, and Bread
Cooked potatoes or rice can be mashed or puréed and added to soup for more body. Simmering potatoes and grains in soup will also thicken the liquid slightly. Bread crumbs are used to thicken Italian Wedding Soup.
Stir full-fat cream into warm, not boiling, soup to add richness and body after the soup is fully cooked. Full-fat milk and sour cream can also thicken soup, but be sure not to boil the soup after adding the dairy to prevent the soup from curdling.
The Soup Itself
A great trick to thickening a soup while intensifying flavor is to use parts of the soup itself as the thickener. Simply remove some of the soup solids—the aromatics, starches, even the meat—and puree. Use a countertop blender, food processor, or immersion blender for this task. Puree with care if using a countertop blender—the hot soup solids can actually spin out of the blender and make a big mess or cause burns. For best results, fill the blender no more than halfway (blend in batches if necessary). Hold down the blender lid with a thick towel while blending, and keep the lid on for several seconds after the blender is turned off.
Bonus: Here’s a hot tip for a soup thickener you’ve probably never thought of. So genius.
There’s nothing quite like a big pot of soup bubbling away on the stove on a chilly day. Teamed with a salad and some crusty bread or homemade biscuits, your soup becomes the star attraction of a complete meal. Many soups, such as chicken noodle or vegetable soup, are broth-based, which means that the liquid they are prepared in is thin and clear. You can thicken most soups, however, by using one of several methods, which includes adding a slurry made of either flour or cornstarch.
First Things First
You can make many cream soups or chowders by starting with a roux, which is a blend of butter and flour cooked into a thick paste. You then add water or broth, and slowly simmer other ingredients, such as finely diced vegetables, meats or fish, until they are tender and the soup’s thickness is to your liking. If it’s still too thin, you can stir another roux in at the end of the cooking period, or add beurre manier, which is a lump of softened butter and flour that behaves the same as a roux. Whichever method you use, stir constantly until the soup reaches the consistency you want.
Slurring Things Up
You can use flour or cornstarch to thicken soup by first blending it with cold water or broth. Called a slurry, you then stir the thickened liquid slowly into the hot soup. A slurry made from equal parts flour and water is also called a white wash, since the flour may alter the color of the soup or stock. It takes about 1 tablespoon of flour to thicken 1 cup of broth. Blending the flour and water thoroughly with the water minimizes clumping when the slurry is stirred into hot soup. If you are using a cornstarch slurry, it will take about 2 ounces of cornstarch to an equal amount of water of water or broth to thicken 1 quart of liquid, and the thickening action only takes effect, once the soup starts to simmer.
All About Flour
When using flour to thick soups, the starch molecules absorb water or other cooking liquid, causing them to enlarge. Once you expose the flour and water mixture to heat, the molecules move around until they stabilize, thickening whatever liquid they are added to. If you cook the soup too long, the starches start to break down and to lose their thickening ability. As the soup cools, sometimes, the starches thicken even more. You can remedy this only by slowly reheating the soup until it returns to its original consistency.
All About Cornstarch
Cornstarch behaves the same as flour when used a thickener, but absorbs liquids much more readily and lends a clear shiny consistency to soups instead of the opaqueness that a flour thickener imparts. Cornstarch dissolves more readily in cold water or chilled broth, and is less likely to produce lumps in hot soup. You can substitute arrowroot for cornstarch, as they both produce similar results as a thickener that adds no flavor to soups. You can cook it longer, without losing its thickening ability, but you should not use it in cream soups, as it gives them a slimy texture.
Potato soup is thick naturally but if you would like a more creamy texture to your soup, you may want to add a few different things that will help it to become more creamy and thick than it was. First of all, cook your potatoes in smaller pieces so that you can create a thickening effect naturally as the potatoes begin to come apart and the starch starts to thicken them.
If you want your soup more creamy, use a blender or food processor in order to cream up the remaining potato pieces in the soup so that it is a great deal thicker than it was. You might also try some additional add in methods and materials that will help to make your potato soup thicker than it is to begin with.
One such add in is cheese. As the cheese begins to melt it will thicken the soup naturally as well as give it a delightful taste that you simply cannot help love. In addition to cheese to thicken your soup, you might want to try a small amount of corn starch mixed with water, much as you would thicken gravy or other sauce. Once you have gotten the thickness and texture done, as you want it accomplished you will then test it and adjust to your own particular tastes. You might also use flour and water, which tends to give a more thick texture but does not offer the same creamy kind that corn starch, will offer you.
Adding an Aromatic Touch to Potato Soup Recipes
Potatoes are versatile and that means you can make all kinds of potato soup recipes, ranging from mild, delicate ones right up to bold, spicy ones. If you want to make something aromatic and elegant, perhaps for a dinner party or similar gathering, this is very simple. You might like to make a simple soup with an elaborate garnish, a complex soup with a simple garnish or come up with your own creation.
Using fresh herbs is always a great way to add aromatic flavors to homemade potato soup recipes, and you can choose from thyme, rosemary, basil, parsley, cilantro and others. Sometimes just using one variety works well and other times you might like to use a blend of fresh herbs. Use special herb-scissors for the best results. These are more gentle than kitchen shears.
Using Spices in Potato Soup
Not only is potato soup delicious with fresh herbs but it is wonderful with spices too. This does not mean you have to make it really spicy, but you can add flavor by adding a pinch of ground spice. If you are making sweet potato soup, you can add cinnamon and nutmeg as well as the cream or sugar. If you are making a mixed vegetable soup then you have plenty of scope and can choose from paprika, chili powder, mace, cayenne pepper and more.
Many soup recipes feature salt and black pepper already but adding a pinch of your favorite spice can add even more flavor. You can grind your own spices or use ready-ground ones. Some spices are in the form of seeds and others are in the form of powders. Different herbs and spices go with different types of potato soup. If you are making a fish and potato soup, you might like to use parsley and dill for example.
What do you prefer? Thick tomato soup or light tomato soup? I think normally people prefer little thick tomato soup, too much thin soup is not expected. So you definitely want to thicken tomato soup according to your preference. But when you have tomato soup at restaurants that time you have to take whatever they serve, you only can do change restaurant for next visit, but when you make tomato-soup at home that time you definitely want to adjust its thickness according to your taste. What do you say?
Methods to thicken tomato soup
Add corn flour : This is an old method to increase density of any soup. In case of increasing thickness of your tomato soup it works greatly. I do prefer to add corn flour whenever I want to adjust thickness of such tomato-soup. It helps to maintain consistency in this tomato-soup and brings nice shine in soup also. But do not add corn flour directly to the soup. Take half cup of warm water and add flour to that warm and mix properly then add it to soup. This process helps to maintain consistency.
Add boiled potatoes : This another easy method to increase thickness of any soup. Some people prefer it as it is always available in any household and easy to mix in any soup. You need to boil potatoes and mash it before adding to soup. Use hand blender to maintain consistency in your soup or just a manual masher if you are in hurry.
Add tomato residual : In most cases we remove tomato residual from soup but after extracting it’s juice still it contains some nutrition value. So better you can blend it further and make smooth puree and add it to soup and boil for another few minutes.
Use curd in tomato soup : If you prefer extra sour soup then you can thicken tomato soup by adding curd too. So take curd according to your need and blend properly in mixer grinder and add it to tomato-soup.
Soup recipes : Masoor dal soup (or red lentils soup), healthy and tasty green beans soup, oats soup with various mixed vegetables, gajar (carrot) soup with extra butter, hot and sour tomato soup for every tomato soup lovers. These are some delicious soup what you can make at home and do your experiment with it’s thickness. Please share your results with us and other readers too by leaving your valuable comments.
So how do you thicken tomato soup?
Do you any other method to thicken your tomato soup or your method is in this list? If you are using different method then share it with other readers and let others know about it.
They may seem like something created in a lab, but instant potato flakes are little more than cooked and dehydrated potatoes. The product is useful for making mashed potatoes, but also works well as a thickening agent. Combined with vegetables and soup stock, for example, instant potatoes turn thin vegetable soup into a rich, satisfying meal.
Using instant potato flakes to make cream soups works because root vegetable starches are thickening agents. In addition, whipped potatoes have a creamy quality that gets imparted to the soup. As the name indicates, traditional cream soups rely on cream to create a velvety-smooth texture, although some recipes use milk or even sour cream. For people avoiding dairy, mashed potato flakes provide a useful alternative to milk products. Add potato flakes to your prepared soup little by little so you can control the thickness and avoid lumps.
In potato soups that contain instant flakes, it helps to add flavor by sautéing onions and garlic in butter first. Your liquid options include combinations of stock, water, wine, milk and evaporated milk. Add liquid and potato flakes to the pot in roughly equal amounts, pouring the liquid in first, then blending in the flakes. Thicken or thin the soup to your preference by adding either more flakes or more liquid. Season to taste before serving.
Creams of the Crop
Instant potatoes add thickness and creaminess to soups other than potato-based ones. To make the soups, you’ll often start by cooking fresh or frozen vegetables, such as broccoli, mushrooms or asparagus, until they are tender. Use chicken stock, wine, water or milk individually or in combination for the liquid. Add the soup liquid and the potato flakes at a ratio of about three parts liquid to one part potato flakes. At this stage you can puree some or all of the soup, either by cooling it and putting it into a conventional blender, or by using an immersion blender in the stock pot.
If you’ve made masses of instant mashed potatoes and have extra, use the leftovers for cream of potato soup. Cook minced vegetables in oil or butter to add texture, then pour stock or another liquid into the pot. If you used milk to make the instant potatoes originally, stock or water may be a better choice to counter the milkiness. Next add room-temperature leftover mashed potatoes by whisking them in gradually, until your soup reaches the consistency you desire.
- University of Toronto
Broth is great, but sometimes you get too much of a good thing.
Soup is the perfect winter food. Warm and satisfying, it takes relatively little effort to make, fills the house with an enticing aroma, and keeps well for leftovers. The ingredients are usually pretty cheap, making it an economical choice, and the varieties are endless. Sounds like the perfect food, right?
Well, sometimes it doesn’t quite turn out that way. I made a pot of soup last night and added far too much broth early on. I thought the barley, lentils, and frozen peas would thicken it up, but they hardly did anything. Instead I was left stirring a pot of very flavorful water, knowing it was far from the stick-to-the-ribs quality I’d been aiming for, and wondering what to do.
It turns out there are a few tricks for thickening up an overly brothy soup. I happened to have a pile of leftover mashed potatoes in the fridge that did the trick nicely; it added a whitish tinge, but at least there was more substance. Other tricks include:
A handful of uncooked rice, to be precise. Bon Appétit writes, “Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it’s cooking in.”
If uncooked, it has the same effect as rice, releasing starch as it cooks. That’s why I usually pre-cook macaroni or ditali before adding to minestrone, because it thickens it up too much! But there are times when it is useful.
I’m a fan of using a roux when making cream of vegetable soups. Particularly cauliflower, broccoli, asparagus, and other fairly watery vegetables, a roux made of butter, flour, and milk or cream add rich thickness to the pot.
4. Full-Fat Coconut Milk
A can of coconut milk will add liquid to the pot, but it’s a richer, thicker liquid than the broth, which helps to give it more body. You can also scoop out the solidified fat and mix that in for even more flavor.
5. Starchy Vegetables
Grate a starchy vegetable like squash, pumpkin, sweet potato, or white potato into the soup and let it simmer.
6. Grains and Legumes
A handful of red lentils will cook quickly and add body. Some people add oats, bread crumbs, couscous, cream of wheat, refried beans, etc.
Whisk some cornstarch, all-purpose flour, chickpea flour, or tapioca with water in a small bowl and slowly stir into the soup pot. It takes about 1 tablespoon of flour to thicken 1 cup of broth, or 2 ounces of cornstarch to an equal amount of water of water or broth to thicken 1 quart of liquid, and the thickening action won’t start until the soup simmers for a few minutes (via Our Everyday Life).
8. The Soup Itself
A handy trick for bean soups, use an immersion blender to partially purée the contents of the pot; it will thicken it right up. If there are bigger chunks that you want to keep, ladle out a portion of the soup, blend it, and add it back in. You can use a potato masher right in the soup pot, too.
Moisture in a slow cooker doesn’t evaporate like it does when you cook on a stove — this contributes to any added liquids not thickening up. Want to know how to thicken curry in a slow cooker? Or how to thicken spaghetti sauce in a crock pot? Keep reading for techniques on how to thicken gravy, soups, sauces, and stews.
How to thicken sauces with flour
All-purpose flour is a staple that most people have on hand. Note, thickening a sauce with flour will make it cloudy.
Dredge your meat in flour. If you aren’t following a gluten-free diet, then an easy technique to help thicken a sauce in the slow cooker is to dredge your meat in flour before browning it. With this method, your sauce may not need any additional thickener at the end.
Make a slurry. If a dish is still too soupy, you can try another method using flour. Scoop out a bit of the cooking liquid, whisk in some flour, then whisk this slurry back into your pot and continue to simmer until the sauce thickens and the taste of raw flour is gone. You will need about 2 tablespoons of flour per cup of liquid in your recipe.
How to thicken sauces with cornstarch
Wondering how to thicken stew in slow cooker without flour? Cornstarch is a gluten-free thickener. And unlike flour, cornstarch will produce a clear, glossy sauce.
Make a slurry. Just whisk together equal parts cornstarch and water to make a slurry — using about 1 tablespoon cornstarch per cup of liquid in your recipe — then whisk this into your pot. Cook until the sauce begins to thicken.
How to thicken sauces without cornstarch or flour
Vegetables that have cooked for hours in a crock pot are often overcooked. But these can come in handy — just puree them to thicken the sauce. You can do this with an immersion blender directly in the slow cooker, or use a regular blender then stir the veggies back into your gravy.
Arrowroot is gluten-free thickener and it is GMO-free. Follow the same steps as with cornstarch above. Note, arrowroot’s texture becomes slimy when mixed with dairy products.
Potatoes can be used in dishes that already have potato in them. Grate a raw potato into the slow cooker 30 minutes before you want to eat (giving the potato time to cook). Or try instant potato flakes, stirring in a very small amount at a time until you reach the desired consistency.
How to reduce liquid in your slow cooker
Simply reducing the amount of liquid in your slow cooker is also a good way to thicken things up. If your dish is soupier than you prefer, then you have a couple of options:
Remove the lid. If you have time at the end of cooking, remove the cover, turn up the heat and allow some of the liquid to evaporate.
Prop the lid open. If you’ve previously cooked a recipe with watery results, then next time experiment with propping the lid open with a toothpick. Steam will escape as your food is cooking, which will reduce the liquid and result in a thicker sauce. Note, this will also increase cooking time, so allow for the time difference.
Use less liquid. Remember, if you are adapting regular recipes to the slow cooker, then you will want to reduce the amount of liquid called for in the original recipe.
If all else fails…
America’s Test Kitchen suggests instant tapioca as a no-fuss thickener that can be added at the start.
Want more info on how to use your slow cooker?
Need slow cooker inspiration? Get more tips, recipes, and how-to’s over on The Smart Slow Cooker blog.
A thick bowl of clam chowder may be just the thing for a cool evening. But even then, you don’t want a soup so thick it will hold up your spoon. You might be tempted to just add a bit of water when you need to thin the soup. That simple solution works for some soups, but it may thin the taste as well as the texture. When thinning soup, err on the side of adding too little liquid rather than too much. You can always go back and add small amounts of liquids incrementally. Since most soups provide a nourishing meal, it makes sense to choose thinning agents that help to maintain a high level of healthfulness and flavor.
Add Some Water
If your soup is a hearty mix with lots of strong flavor, 1/4 cup of water is just the thing for thinning, adding neither fats nor calories. For example, a bit of water won’t drown out the taste in a sausage gumbo with a dark roux or in a spicy soup based on classic chile con carne. On the other hand, water will thin the balance of ingredients in a delicate fish consomme.
Acidity to Brighten and Thin
A little vinegar, lemon juice or lime juice add a brightness to soups as well as thinning them to a small extent (not to mention adding a small dose of vitamin C). Use about 1 tablespoon for a pot of soup to serve three or four people. Lime works especially well in Thai or Korean-inspired soups, while lemon juice complements mild-flavored cauliflower soup or stronger tasting carrot or sweet potato soup. Try rice wine vinegar for chili soup and red wine vinegar, sherry vinegar or balsamic vinegar for mushroom soup or lentil soup.
If you need to thin even more, go with about a 1/4 cup of white wine for vegetable or fish soups, red wine for beef-based soups and sherry for mushroom soup. Cook the soup for about 5 minutes after adding wine to remove any alcohol while retaining the deep wine flavor.
Stocks and Broths
For the most healthy choice to thin soup, choose low-sodium beef, chicken, fish or vegetable stock (an unseasoned blend simmered for a long time) or broth (typically seasoned and cooked for a short period). Add either liquid to meat, vegetable-based or fish soups in whatever quantities you need. Begin with a few tablespoons of the liquid or up to 1/4 cup until your soup gets the consistency you want. Boost the nutrition and flavor of the soup by first simmering store-bought stock or broth with a chopped onion, celery and carrot for 30 minutes to an hour.
Milk and Milk Alternatives
Reaching into your fridge for dairy milk, cream, soy milk, almond milk or any other kind of milk gives you a ready-made thinning liquid for pureed soups and soups with a dairy or creamy base. Begin with a few tablespoons of milk and add up to 1/4 cup. Milk of any sort adds extra nutrition to soup, but add it carefully so as not to curdle the soup. Remove the soup from the burner when adding milk, then reheat it on low. Or, warm the milk by adding a little of the hot soup to it before pouring it into the pot. The more fat the milk contains, the less likely it is to curdle when you add it to the soup.
It’s never too late to thicken chicken soup, and it usually works out better to thicken later than earlier because you can choose a thickener that fits best. For example, if you have a broth-based chicken soup with an acidic ingredient, you want arrowroot for its agreeability with food acids.
If you need to thicken a veloute-based soup — chicken stock thickened with roux — you should keep it simple and add a beurre manie, or flour and butter. Elegant, luxurious chicken cream soups, on the other hand, often do best when thickened with a liaison, or an egg-and-cream mixture.
Broth-Based Chicken Soup
Ladle about 1 tablespoon of liquid from the chicken soup per cup of volume, and place it in a mixing bowl. For example, if you have 6 cups of soup, take 6 tablespoons of broth from it.
How to Add Raw Egg to Soup
Sprinkle 1 tablespoon of arrowroot or cornstarch in the mixing bowl for each tablespoon of broth. Use arrowroot if the chicken soup has any acidic ingredients, such as lemon juice or tomatoes. Use cornstarch if the soup isn’t acidic.
Whisk the starch and broth until a smooth and homogenous slurry forms. Chill the slurry in the refrigerator for about 5 minutes.
How to Remove Chili From Soup
Bring the soup to a simmer if it’s not already heated, while the slurry chills. Whisk the slurry into the soup and cook for 2 or 3 minutes, whisking constantly.
Serve the chicken soup as soon as possible. The soup will thin again after about 30 minutes if you keep it warm.
- Ladle about 1 tablespoon of liquid from the chicken soup per cup of volume, and place it in a mixing bowl.
- Whisk the slurry into the soup and cook for 2 or 3 minutes, whisking constantly.
Chicken and Dumpling or Veloute-Based Soup
Add equal parts softened butter and flour to a mixing bowl. Use about a tablespoon of each for every 2 cups of chicken soup you want to thicken.
Work the flour and butter together into a single, homogenous ball. Divide the butter-and-flour mixture into tablespoon-sized portions and roll them into balls in your hands.
Bring the chicken soup to a simmer. Drop a butter-and-flour ball, called a beurre manie, in the soup and whisk until it’s fully incorporated.
Continue adding the portioned beurre manie 1 tablespoon at a time until you’ve added one for each cup of soup. Simmer the chicken soup for about 5 minutes, or until it feels smooth on the back of the palate. Serve immediately.
- Add equal parts softened butter and flour to a mixing bowl.
- Drop a butter-and-flour ball, called a beurre manie, in the soup and whisk until it’s fully incorporated.
Chicken Cream Soups
Adjust the heat on the stove so the soup stays cooler than 160 degrees Fahrenheit. Use a digital thermometer to check the temperature of the soup in the center.
Whisk together one egg yolk and 3 tablespoons of cream for every 2 cups of soup you want to thicken. Ladle about a tablespoon of hot soup into the egg-and-cream mixture, referred to as a liaison. Whisk the hot soup into the liaison until it’s fully incorporated.
Continue ladling hot soup into the liaison and whisking until you’ve mixed equal parts soup and liaison together. Slowly pour the liaison mixture into the soup, whisking vigorously as you do.
Judge the thickness and consistency of the soup as you pour. You might not need to add the entire amount. Taste the soup and check the mouth feel. It should taste creamy and smooth, with no “egginess.” If it tastes “eggy,” adding a touch of cream will take care of it. Serve the soup as soon as possible.
Make roux, or equal parts cooked fat and flour, in advance and store it in the freezer so you can have it ready to go in case you have a thin soup in the future. Just add a tablespoon of the prepared roux per cup of simmering soup, and cook until the starchy taste cooks out, about 5 to 10 minutes.
Published: May 13, 2020 · Updated: May 25, 2020 · This post may contain affiliate links.
This simple one-pot vegan potato soup is simple, creamy and delicious. Tender potatoes come together with fresh chives and almond milk to make the perfect comfort food. A simple and quick recipe, even for the busiest of evenings.
While you’re here, don’t forget to join the 5-Day Veggie Challenge. Sign up for FREE and you’ll get 5 days of vegetarian freebies to take your cooking up a notch!
I’m a huge fan of comfort foods because, well, it’s comforting.
There’s a reason it gets that title, after all. And perhaps the most notorious type of food to dominate the comfort food category is soup.
I make a lot of soups and some of my favorites are Vegan Carrot and Coriander Soup or Spicy White Bean Pumpkin Soup. In fact, I have a whole collection of vegan soups in my recipe box!
And this potato soup has quickly become a favorite in my house. That’s because it’s so easy to cook up in a single pot.
You know I love those one-pot recipes! In fact, I wrote a whole cookbook full of them. 😉
How to Make Vegan Potato Soup
- Prepare potatoes – Wash, dice, and boil your potatoes until fork tender. Drain and place back in the pot. Add in the rest of the ingredient except the almond and coconut milk. Stir until butter is melted.
- Simmer – Add the two milks to the mixture and stir well. Let it simmer uncovered for about 15 minutes on a low-medium setting.
- Finish – Lightly smash the ingredients in the soup, leaving some chunks of potato. Let sit off the heat for about 10 minutes in order to thicken.
- Garnish and serve – Spoon into bowls, garnish if desired, serve, and enjoy!
Scroll down for the full printable recipes with measurements and detailed instructions.
Tips and Variations
Coconut Milk Substitutes – If you’re not a fan of using coconut milk, you can use another substitute that will work like heavy cream would. For example, you can mix one part vegan unsalted butter with three parts vegan milk. You can also do two parts dairy-free milk and one part oil.
Grab the Cheat Sheet! – If you’re a fan of vegan cooking, make sure you snag a free copy of my vegan substitution cheat sheet. It’s packed with my favorite easy substitutions to vegan-ize your favorite recipes.
Use an immersion blender – If you prefer to not have chunks of potato in your soup, you can use an immersion blender (like this one) and make it smooth. You can also use an immersion blender in place of mashing the soup. Just be sure to not blend it too much if you still want chunks of potato.
Make it spicy – Add in half of a tablespoon of crushed red peppers or slice up a jalapeno and add it to the pot. This will add a nice spice to the soup, if desired.
Storage – Store this potato soup in the fridge or freezer in an airtight container. Will last in the fridge up to 5 days and in the freezer up to a month.
Common Questions About Vegan Potato Soup
How Do You Make Potato Soup Thicker?
If you like your potato soup thicker, you can always double the amount of potatoes called for in the recipe or reduce the amount of milk included in the recipe.
If you want to thicken it after preparing as-is, you can mix some cornstarch into a dab of water and mix that it into the soup.
You can also always allow your soup to simmer longer in order to evaporate some of the extra liquid. This should help make it a bit thicker.
If you want to make it thinner after preparing, you can add more almond milk or even a dab of water. Just know the water could cause the flavor to dilute a bit.
Can You Freeze Potato Soup?
Yes, you can definitely freeze potato soup. However, here’s what you’ll want to know if you decided to freeze it.
Potatoes will often change their texture a bit once frozen and then thawed. Many people don’t mind the texture.
I would suggest freezing a bit first, and then trying it to see if you’re ok with the outcome of the soup. That way, you don’t waste your entire batch of soup.
More Vegan Soup Recipes
If you’re a soup lover, be sure to check out my full collection of the best vegan soups. Here are a few favorites:
While you’re here, don’t forget to join the 5-Day Veggie Challenge. Sign up for FREE and you’ll get 5 days of vegetarian freebies to take your cooking up a notch!
Achieving the right consistency in a sauce, custard, pie, or jam takes a little knowledge . . . and some help from these common thickeners.
Flour can thicken a substance alone, as part of a slurry, or in conjunction with a fat. In a roux, a mixture of flour and fat is cooked to eliminate the raw flour flavor before introducing liquid. In a beurre manié, a paste of flour and softened butter is added to a soup or sauce to finish it. In either case, combine them with liquid gradually and whisk them in well before the mixture boils, when the flour’s starches cause the mixture to thicken.
Because cornstarch is a pure starch, it is a more effective thickener than flour (which is only 75 percent starch). But cornstarch-thickened sauces break down more quickly than flour-thickened ones, so be sure to follow the cooking times for recipes thickened with cornstarch and to reduce the heat once the dish has thickened. Cornstarch is the go-to thickener for stir-fries; first mix it with cold liquid to form a slurry before adding the thickener to hot liquids to prevent clumping.
Just a few tablespoons of heavy cream, which is 38 percent fat, can add distinct richness to sauces. Reducing heavy cream by boiling increases the concentration of fat globules to create the texture of a starch-thickened sauce. Cream was the only thickener we needed in our recipe for Creamed Kale with Chestnuts.
The ultimate sauce finisher, butter contributes a glossy sheen, richness, flavor, and thickening to pan sauces (and to custards like lemon curd). But in order to achieve the right body, it’s important to add butter off the heat. Because butter is an emulsion that can be broken by high temperatures, at around 160 degrees your nicely thickened sauce will lose its body.
Rich custards like crème anglaise and lemon curd rely on egg yolks to achieve a creamy texture. Temperature is key to their thickening ability: If the yolks get too hot, their proteins coagulate and lose water, leaving you with a curdled, watery sauce. The takeaway? Don’t boil custards thickened with egg yolks; you’ll know that your custard has thickened when a spatula leaves a clear trail in the pan.
Commercial pectin begins with apple or citrus extract and is chemically processed to produce a dry, powdered substance. Unlike gelatin, regular pectin requires the presence of sugar and acid in order to gel (that’s why there’s special pectin for low-sugar jams and preserves). We use pectin to achieve strength without rubberiness in our Raspberry Chiffon Pie.
Potato starch begins to thicken liquid before it reaches a simmer, while other starches must simmer for several minutes first. But the large starch granules can cause finished sauces to appear grainy, and it tends to thin out after prolonged cooking. For best results, add potato starch later in the cooking process, and take your sauce or soup off the heat as soon as it thickens.
Tapioca starch comes from the tropical root vegetable cassava, also called manioc or yuca. This neutral-tasting thickener can be an asset in some fruit pies and in the slow cooker. For our Slow-Cooker Hearty Beef Stew, Minute tapioca—our favorite brand—was able to maintain its power over long hours in the slow cooker (unlike flour and cornstarch).
We use this pure protein in a variety of ways in the test kitchen: to thicken soups and braises, to stabilize whipped cream, and to shore up fruit pies like our Icebox Strawberry Pie. Gelatin is sold in thin sheets and powdered. Both forms must be hydrated in cold water before being melted and incorporated. Basically, gelatin is used to turn liquids into solids (think your grandmother’s green Jell-O fruit salad).
Arrowroot has almost twice the thickening power of flour. Unlike flour and cornstarch, it doesn’t become cloudy as it thickens, so it leaves pie fillings and sauces clear. We’ve found arrowroot to have a slimy quality in recipes with dairy, so we don’t recommend its use in puddings and custards. Arrowroot is almost as powerful as cornstarch; use 1 1/2 teaspoons of arrowroot for every 1 teaspoon of cornstarch.
Okra has a long growing season in the southern United States. Elsewhere you’re likely to find it frozen (we couldn’t tell the difference between fresh and frozen when cooked). The long, green, tapered pods have a mild vegetable flavor that gets lost in spicy dishes; they’re used for their sticky, mucilaginous insides. Once okra is sliced and its liquid is released, it becomes a thickener in Louisiana dishes like gumbo and étouffée.
This complex carbohydrate is made from red algae, a form of seaweed. Available in flakes or powdered form, agar-agar has a thickening power similar to gelatin and is often used as a vegan alternative. The thickening strength can vary from brand to brand, but we generally found 3/4 teaspoon of agar-agar flakes comparable to 1 teaspoon of gelatin when used to thicken 1 cup of liquid. Unlike gelatin, however, the agar-agar flakes need to soak in water for 10 minutes before the mixture is boiled for 10 minutes longer.
Learn how to thicken soups in a variety of ways with our easy thickening methods. Use an easy thickening agent, such as flour or cornstarch, or whip up a roux to make your soups even richer. No matter how you choose to thicken soup, these easy tips use pantry ingredients so you won’t need to make an extra trip to the store.
A rich, thick soup is a delight any time of year, but really hits the spot during the cooler months. Here are some tips on the thickening techniques you may run across as you search for soup recipes, plus a few different food thickeners you can use.
Thickened Soup with Roux
A roux (ROO) is a mixture of flour and fat—such as cooking oil, butter, or chicken fat—that is cooked, then used to thicken soup, sauce, or gravy. A common roux recipe calls for equal amounts of butter and flour cooked in a saucepan over medium heat until the flour is absorbed by the melted butter. A roux may be cooked longer to develop a darker color and a nuttier flavor. For best results, stir the roux as it cooks.
Vegetable soups can get a big boost in flavor and body by pureeing a portion of the cooked vegetables and adding them back into the soup. Use a food processor for best results, and include some of the soup liquid to help the pureeing process along. Cooked rice can also be pureed to add to soup as a food thickener.
Try it yourself with our Celery Root Puree recipe.
How to Thicken Soup with Flour or Cornstarch
When mixed with cool water and stirred into hot soup, these two common kitchen starches lend a heartier texture to the mix. Because of their flavor-masking properties, meaty soups are better for thickening with flour or cornstarch than delicate vegetable soups.
Pronounced BURR mahn-YAY, this paste is made by kneading together equal portions of flour and softened butter. Beurre manie can be added to hot soups, a little at a time, to make them creamier. Though similar to a roux, beurre manie is not cooked. Add this thickening agent a little at a time until you reach your desired consistency.
Try your hard at beurre manie in this Cream of Carrot Soup recipe.
Occasionally, a soup recipe will call for beaten eggs as a thickening agent. Both whole eggs and yolks can be used. To avoid curdling the eggs, start by drizzling about 1/2 cup of the hot broth into the eggs, stirring vigorously while you pour. Then add the egg mixture to the soup and cook until thickened.
Mashed potatoes make a delicious side dish. While preparing this dish at home, you should be very careful about the preferred consistency. However, if by any chance, it becomes too runny, you can still mend it using simple methods. This Tastessence article provides you with a guide to fix soupy mashed potatoes.
Mashed potatoes make a delicious side dish. While preparing this dish at home, you should be very careful about the preferred consistency. However, if by any chance, it becomes too runny, you can still mend it using simple methods. This Tastessence article provides you with a guide to fix soupy mashed potatoes.
If you’re unable to get your mashed potatoes to your preferred consistency, don’t throw them out. Add them to soups, stews, or casseroles instead.
Mashed potatoes – I just love them! I mean who on earth would not? Well, sometimes, they can be in your bad books, but only if they are soupy. But wait! Is there a way to fix this problem? And the answer is YES, why not? After a lot of research, a few masterminds have found out some ways to overcome this problem. Alright, I am just kidding! The methods to thicken runny mashed potatoes are extremely simple, and I have compiled them in the sections to follow. All you’ll need are a few simple ingredients that mostly would be available in your kitchen.
Help! It’s a little thin and I need to thicken it up!
Don’t use flour and water, because it will give a starchy/slightly grainy flavor to the soup. You can either do one of two things, based on how much time you have.
1) You can make a liquid mixture using 1/2 cup water to 1 heaping tablespoon of corn starch. Stir until the starch is COMPLETELY dissolved. While on simmer, pour a steady stream of liquid into the soup, stirring constantly so the starch doesn’t clump up. Continue to simmer and stir; it should thicken up in about 4-5 minutes. NOTE: Corn starch doesn’t change the texture or flavor of the soup.
2) Boil more potatoes. Drain. Mash completely smooth and add them to the existing soup. The mashed potatoes will disperse and give the soup a thicker consistency without changing the flavor.
here are two good ways,
1. add a little bit of instant potatoes . just a little at a time until you get the right consistency..OR
2. here is my preferred way, take a ladle or two of your soup and puree using either a blender or a hand-held stick immersion blender, then add it back to your soup. This will thicken it, but not change the flavor!
ingredients 2 tablespoons olive oil 2 cups small diced onions a million cup small diced celery a million cup small diced carrots Salt Freshly floor black pepper 2 tablespoons chopped garlic 2 bay leaves 6 sprigs of unpolluted thyme 2 quarts hen inventory 3 to 4 smoked ham hocks a million pound orange lentils 2 tablespoons chopped parsley instructions In an excellent saucepan, over medium warmth, upload the oil. whilst the oil is warm, upload the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. upload the garlic, bay leaves and thyme. Saute for a million minute. upload the ham hocks and inventory. deliver the liquid to a boil, cut back the warmth to medium-low and cook dinner some million hour, or till the hocks are delicate. upload the lentils and proceed cook dinner for 25 to half-hour or till the lentils are delicate. get rid of from the warmth and stir interior the parsley. Reseason with salt and pepper if mandatory. get rid of the ham hocks and get rid of the beef. upload the ham back into the soup. Ladle the soup into guy or woman serving bowls and serve with crusty bread. thank you.
fill a coffe cup half full of corn starch put in some warm water and stir realy good. then pour a little bit at a time wile stiring you soup till you get the thicknes you want
You will love this easy homemade potato soup with potatoes, veggies, garlic, and a luscious creamy broth. This soup is comforting and loaded with flavor. Jump to the Easy Homemade Potato Soup Recipe or watch our quick recipe video showing you how we make it.
Watch Us Make the Recipe
How to Make Creamy Potato Soup from Scratch
We’ve already shared our Sausage and Potato Soup with you. Now it’s time to share this easy, creamy, and luxurious potato soup.
Once you see how easy it is to make this soup, you’ll be making it all the time! The soup is simple so the ingredients you use matter. Here’s the rundown for you:
- Potatoes: You can use any type of potato, but we highly recommend using Yukon Gold potatoes. There’s no need to peel them, and when cooked, they are buttery and almost melt in your mouth. We use Yukon Gold potatoes to make mashed potatoes, too. If you cannot find them, baby red or white potatoes, as well as russet potatoes, will work.
- Veggies: Sure this is potato soup, but we love to add a few cups of extra veggies. Onions are a must, carrots add color and some sweetness, and chopped celery add flavor and texture.
- Butter and Flour: It’s the combination of butter and flour that thickens the soup. We like to use unsalted butter for this and then adjust salt to taste when making the soup. That said, salted butter will work if that is all that you have. If you need the soup to be gluten-free, no problem! We’ve added tips for omitting the flour in the recipe below.
- Stock/Broth: For the most flavor, use a good quality chicken stock from the store or use homemade. When reaching for store-bought broth, we go for low-sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor) and since it usually has more of a backbone, we like to buy boxed bone broth (we use homemade bone broth sometimes, too).
- Cream: We add a little cream at the end of cooking. The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious. Using cream isn’t the only option, though. Try half-and-half, sour cream, cream cheese or plain yogurt in its place.
- Cheese: Cheese is an optional ingredient, but if you have some on hand, it adds a lovely richness to the soup. For soup that rivals cheesy baked potatoes, use sharp cheddar. We also love stirring in gruyere (we use this when making mac and cheese), and parmesan adds lots of flavor.
The Steps I Follow For This Soup
Making potato soup from scratch is simple, and it all happens in one pot! Here’s an overview of how to make it (the full potato soup recipe is below).
- Cook onions, carrots, and celery in butter until soft.
- Stir in the garlic, rosemary, and other spices.
- Scatter flour over the veggies and cook until toasty. (It’s the flour that thickens the soup.)
- Add the stock then bring to a low simmer.
- Add the potatoes and cook, partially covered, until tender.
- Stir in the cream and cheese. Taste for seasoning, and then serve!
There are two ways to serve this soup: brothy or thick and blended. We love both and making them is the same except for the last step. For a thick, luxurious, and blended soup use a potato masher or immersion blender to puree or mash about half of the potatoes in the soup to thicken it.
More Comfort Food
If you enjoyed this creamy potato soup recipe, here are a few more favorites:
- If you have leftover potatoes, make potato salad!
- For the morning, try grating a potato and adding it to scrambled eggs. That’s what we do when making our easy breakfast tacos with potatoes and peppers.
- Potato soup is absolute comfort food, but so is this ultra-satisfying chicken noodle soup recipe (it’s so good!).
- We use potatoes as a base for our creamy vegetable soup. It has lots of 5-star reviews.
ABOUT THE AUTHOR
Every cook has been there. You’ve followed the recipe perfectly, only to end up with a pot of soup that’s as thin as water. Half-and-half can thicken your soup while also adding luscious texture but fewer calories than cream, but it’s not right for all recipes. Once you’ve successfully used half-and-half to thicken your favorite soup, you might find you can’t cook without it.
Types of Soup
Half-and-half is the ideal thickener for smooth soups such as tomato soup or cream of broccoli. You also can add it to a pot of hearty vegetable or even a chilled summer soup such as cold beet or strawberry soup. Half-and-half isn’t the ideal thickener for very delicate soups, however. Don’t add it to a dish with a very light broth or one starring ingredients with mild flavors, such as mushrooms, as the half-and-half will overpower the dish. It’s also not the best thickener for dense soups such as chili.
The exact amount of half-and-half you’ll need depends on the type and amount of soup as well as your preferences, so it’s always best to add it slowly. Add half-and-half at the end of the cooking process, when you’re sure your soup has gotten as thick as it’s going to get on its own. While the soup sits over medium heat, stir in a few tablespoons of half-and-half. Continue adding the liquid, a few tablespoons at a time, until you’re satisfied with the thickness.
If you’re short on half-and-half, you can work some kitchen magic by creating a substitute. Depending on your preferences and what you have on hand, you can combine either butter or cream with milk to simulate half-and-half. If you prefer to use cream, combine ¼ cup of cream and ¾ cup of milk to make a cup of half-and-half. To use butter, melt 2 tablespoons in a 1-cup measuring glass and add enough milk to fill it up.
Other Thickening Options
For those times when half-and-half isn’t the right addition to your soup, you have a variety of other options when it comes to thickeners. A combination of melted butter mixed with flour is a classic thickener; cook the mixture in a sauté pan until it’s light brown so the flour won’t taste raw. When you’re working with a chunky soup such as baked potato or pea soup, try scooping out a cup of the hot soup. Blend it with an electric blender and mix it back into the pot. Evaporated milk, plain yogurt and low-fat sour cream also can be used in the same types of dishes as half-and-half.
My recipe isn’t thick like a chowder but more like a soup, how can I thicken it?
Cheddar, Corn and Potato Chowder
3 tablespoons butter
1 yellow onion, chopped
1 tablespoon flour
32 ounces vegetable broth
2 1/2 cup diced Yukon Gold potatoes (about 4 large)
2 cups frozen yellow corn
1 1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste
Pinch of cayenne pepper (garnish)
Chopped parsley (garnish)
In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender. Mix in flour, coating the onion. Add broth and bring to a boil, whisking constantly until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Slightly mash potatoes in soup, then stir in corn and milk. Cook another 5 minutes, remove from heat and stir in cheddar cheese. Season with salt and pepper. Garnish, if desired.
Well since you have the makings of a Roux in the beginning of the recipe I can only assume that you just need a bit more.
I would increase the flour to 2 tablespoons and be sure that as you add the broth later, you give it time to come up to temperature while you whisk it and it will thicken.
Actually in this case another option would be to add some Instant potato flakes into this soup, that would thicken itup some and still follow the rest of the ingredients as well.
If you’ve already made the soup, then I would agree that corn starch disolved in water to a paste would be your best bet. But if so I’d reccomend you add some of your soup to the corn starch mixture first to temper it which will help prevent lumps.
How To Thicken Corn Chowder
there are two standard ways to thicken a soup, a slurry, or a roux. A slurry is a mixture of a liquid (usually water) and dry ingredient (typically cornstarch, but also flour and arrowroot) A roux is a mixture of a fat (butter) and dry (flour). Combined in equal weights and cooked. The longer it is cooked the more carmelization (color), and flavor it imparts. It also lessens its thickening ability. For a cream based dish a blonde roux, stirred together for a couple of minutes over heat, will do.
Your choice on thickening agents is yours. As you are using milk it seems that lower fat is your priority. This would lean towards the use of a cornstarch and water slurry.
The other problem is that thickeners need the liquid to be boiling to work to their fullest extent. Milk cannot be boiled or it will separate causing the soup to look curdled.
The solution would be to make the soup fully without the milk, then thicken it and finally add the milk after your desired consistency is reached.
personally I would use heavy cream instead, but cut the amount to 1/4 cup. Heavy cream can also be boiled without separating.
Bring it up to a boil, and then add 4 tablespoons corn starch mixed with 1/2 water. Stir well when adding, let boil one minute, then reduce the heat. and simmer for a few more minutes or until desired consistency. Works like a charm
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Delicious Baked Potato Soup that’s super easy to make, creamy, hearty and loaded with potatoes, bacon and lots of cheese. Perfect for a weeknight meal!
This baked potato cheese soup has such a real depth of flavor. It’s super creamy, cheesy and screams comfort in a bowl. There are so many rich and creamy elements in this soup, that your taste buds can’t get enough!
This soup is so easy to make because we cook the potatoes before, you can either choose to boil them, or just bake them like I did. If you have leftover mashed potatoes, that’s even better, use them in this soup and save lots of time! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar.
Baked Potato Soup is great as meal on its own or as a starter to your dinner. It is pure yumminess in a bowl.
Ingredients Needed for Baked Potato Soup
Here’s what goes into my soup. Make sure to scroll down for the complete printable recipe.
- Potatoes – I usually like to use large potatoes such as Russet. These are perfect for baking.
- Onion and Garlic – Lots of chopped onion and garlic to really flavor this soup.
- Milk and Sour cream – You can add whole milk or even 2% milk to this soup for added creaminess.
- Chicken broth – buy a good low sodium or no sodium added chicken broth, or make your own.
- Bacon – use as much as you want. This adds flavor to your soup. You can use also turkey bacon for less fat.
- Flour – All purpose is all you need. This is used to thicken the soup.
- Butter – I always use unsalted because this way I can control the salt in all my recipes.
- Cheddar cheese – I use yellow cheddar cheese for adding to the soup and for topping.
- Spices – such as chives for topping, and salt and pepper to taste.
How to Make Baked Potato Soup
- Bake the potatoes: Preheat your oven to 350 F degrees. Pierce the potatoes with a fork several times then place them on a baking sheet. Bake until tender for 65 to 75 minutes. Alternatively you can microwave them for 12 to 15 minutes or until tender. Cool completely. Once cooled, peel them and cut into bite size pieces.
- Cook the bacon: While the potatoes are baking, cook the bacon in a skillet over medium-high heat until crisp. Transfer the bacon to a paper-towel lined plate to drain and cool. Drain the bacon fat from the skillet, reserving 1 tbsp of the bacon fat. Once the bacon is cool, crumble it up or chop it up into small pieces.
- Saute onion and garlic: In a large Dutch oven or soup pot, melt the butter over medium-low heat then add the reserved 1 tbsp of bacon fat. Add the onion and cook for about 3 to 5 minutes or until the onion has softened and is translucent. Stir in the garlic and saute for 30 seconds just until it becomes aromatic.
- Add milk and chicken broth: Add the flour and slowly whisk it in with the onion. Cook for 1 to 2 minutes to remove the raw flour taste, then slowly whisk in the milk. Gradually add the chicken broth and whisk. Bring to a simmer then season with salt and pepper. Continue cooking for another 5 minutes stirring occasionally.
- Finish Soup: Stir in the potato chunks and heat through, another 3 to 5 minutes. Stir in the sour cream, 1/2 of the cheese and half of the bacon. Reserve the rest for garnish. Remove from heat.
- Garnish and serve:Garnish the soup with cheese, bacon and chives and serve hot.
What Potatoes are Best For Baked Potato Soup
A classic potato for baking is the russet because it’s one of the most starch-filled in the world of spuds. The starch is what thickens the soup nicely. However, you can use other potatoes such as red potatoes or even a Yukon gold.
If you have leftover mashed potatoes, that’s a great way to use the leftovers in this soup!
How To Bake Potatoes
Preheat your oven to 350 F degrees. Piece the potatoes with a fork several times then place on a baking sheet. Bake until tender for 65 to 75 minutes. Alternatively you microwave them for 12 to 15 minutes or until tender. Cool completely. Once cooled, peel them and cut into chunks.
You an try this recipe for baked potatoes.
Why This Baked Potato Soup Is The Best
This is a tried, tested and no-fail recipe. Here’s why this recipe is the best:
- Quick prep time!
- Easy every day ingredients that you likely have in your pantry or fridge.
- It’s rich and creamy and filling and have only 339 calories for serving
- Perfect as a full meal on its own or a starter to your dinner!
How Do You Store Leftover Baked Potato Soup
This soup will stay good for about 5 days in an airtight container stored in your fridge, and reheats well either in the microwave or over low heat on the stovetop.
Can You Freeze Baked Potato Soup
You can but potato soups, in general, don’t tend to freeze very well. The texture tends to become watery upon reheating, so plan on eating this up the week you make it! If you do freeze it, you’ll want to reheat it over low heat to maintain that creamy texture.
Serve This Baked Potato Soup With…
To serve, top it off with some extra cheese, bacon, chives and sour cream. And a big chunk of crusty bread isn’t bad either!
Kitchen Matters & Recipes
I make a lot of soups and stews for the family, especially from September through May. I know many of you have been freezing your buns off on the East Coast and Midwest lately and are likely craving a bowl of steamy, thick, rich soup to warm your body and soul. I love all types of soups from brothy to substantial and hearty, but I always try to keep them nutritious and clean. Fortunately, I have learned a few tricks for making soups and stews richer or creamier without using the old-fashioned techniques of a roux, heavy cream, flour or cornstarch. Actually, my mom taught me to thicken my stews by mashing softened butter with equal parts all-purpose flour and stir that in the pot towards the end of cooking which works just fine, but these days many people are dairy and/or gluten-intolerant or looking to save a few calories wherever possible without sacrificing flavor and nutrition. Why add unnecessary fat, non-nutritive calories, and/or hard-to-digest ingredients if you can achieve the same result more naturally?
Here are my favorite tricks for thickening soups and stews:
pureeing cooked vegetables and stock — this is the method I use most often. I like to take a cup of vegetables and stock (leave any pieces of animal protein in the pot) from the cooked soup and blend them in a blender or mini food processor and then add it back to the pot.
white beans — cooked Cannellini or Great Northern beans have a bland, neutral flavor and fantastic creaminess when they are pureed. Take a can of beans with a cup of hot stock from the soup and blend together until smooth, then add back to pot. Or cook beans with soup and puree the entire soup, beans included. Beans add great fiber and protein, as well! I love this recipe for Potato and White Bean Soup and this post for how to cook your beans from scratch. Otherwise, Eden is my favorite BPA-free, organic brand.
Yukon Gold potatoes — potatoes add a lovely richness and neutral flavor to soups, especially if you can puree some or all of them. Use same technique above, either cook potatoes separately, puree with hot stock and add to the soup or cook potatoes with the soup and puree in the pot. The Yukon Gold variety has a nice buttery flavor and you get the benefits of a whole food. Check out Potato and White Bean Soup, as well as Cauliflower and Roasted Garlic Soup.
rolled oats — sounds weird, I know. But if you plan on a pureed soup, you won’t detect any oatmeal. The rolled oats not only thicken the soup and add great fiber, but add an amazing silkiness. I use rolled oats in my Puree of Asparagus Soup which I can post this Spring. Several manufacturers sell gluten-free rolled oats, such as Bob’s Red Mill
coconut milk instead of cream — okay, you won’t be saving many calories using coconut milk, but I am a huge fan of unrefined coconut products and their myriad health benefits. And generally speaking unrefined coconut products are easier to digest than pasteurized cow dairy. I love coconut milk in my Sweet Potato Soup, Chicken Tikka Masala, Thai Coconut Chicken Soup (to be posted soon!), as well as any soups with winter squash. It’s so smooth and rich with a subtle sweetness and it won’t make your soup taste like a piña colada — promise! My favorite brand is Native Forest which supposedly doesn’t contain BPA in their can liners.
ground nuts, like almonds or cashews — I’ve seen this in some Spanish or North African soups. The nuts add some high quality protein, as well. I use cashew butter or ground cashews in my Chicken and Vegetable Curry.
immersion blender — sure you can puree with a standard blender, but you have to do it in batches and veeerrrry carefully so that you don’t create a heat explosion. Then you need to pour the puree into another container and puree what’s left in the pot. Too much work for me and I don’t love the extra dishwashing involved. Stick an immersion blender directly in the pot and puree as much or as little as you like. Rinse the immersion blender in the sink and put it away. I have the Breville immersion blender which I love, but some of my students bought the Cusinart which they think is great.
What are your tried and true methods of thickening soups?
A bowl of chili can definitely suit anyone. It has a rich and overpowering flavor. It is extremely palpable, and every centimeter of your taste buds can feel it.
However, one should know that perfecting chili is a task that requires constant practice. But of course, it is a worthy pursuit, considering that it is a good comfort food during cold seasons any idle moment.
Over time, most of you have experienced accidentally making your chili too watery. Chili is supposed to be thick and mushy, but never too “liquid.” It is not a soup after all. Fortunately, mistakes like this don’t mean that you have to throw the dish. You just need to learn how to make chili thicker, and the nuisance would be drained off.
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How To Thicken Chili: Some Tried And Tested Methods
Throughout the years I spent in the kitchen, I found innovative ways to improve the thickness of chili without compromising its original flavor and texture. The tricks are quite simple. You don’t even need to become an expert gourmet before you can achieve such a feat.
Here are some of those tested-and-proven methods.
Method 1. Thickening Chili With Flour
I’ve read several people asking the question “how to thicken chili with flour.” While it is true that it sounds complicated, this process is quite straightforward. You just need to know the exact procedures that can do the magic.
At this point, you need to use all-purpose flour. The latter is a mixture of hard and soft wheat and is commonly used in various cooking and baking applications. Specifically, an all-purpose flour is a type of thickener for various recipes.
Method 2. Thickening Chili With Cornstarch
“How to thicken chili with corn starch?”
This is a question I asked a few years ago when someone told me that my chili could regain its thickness with the help of cornstarch. Surely, it piqued my interest since I have a lot of cornstarch stored in my kitchen. If I can thicken the chili with this particular ingredient, then I would be really relieved.
Fortunately, this method actually worked.
You see, cornstarch is a variant of starch that is derived from the corn grain. Typically, this ingredient as a base for thickening soups and sauces. Needless to say, it is also a primary ingredient of corn soup, which is, by the way, has a naturally thick texture.
The procedure for using cornstarch is pretty similar to when you are using all-purpose flour.
Don’t hesitate to add more of the cornstarch mixture if you deem that the chili is still too watery. If you are making chili in large amounts, you also need a large amount of the cornstarch-and-water mixture to make it thicker. One of the good traits of cornstarch is that it doesn’t influence the taste of the food. However, you should be careful with it as it can cause dilution in the chili.
Method 3: Thickening Chili With Cornmeal
One of the kitchen ingredients that you can use to make your chili thick is cornmeal. The latter is a primary ingredient in making various baked goods such as spoonbread and cornbread.
Meanwhile, there is a unique variant of cornmeal called “masa harina” that is popular in Latin-American delicacies. This particular cornmeal is an essential piece in the process of making tortillas and tamales.
This time, you should learn how to thicken chili with cornmeal.
Let me remind you that putting too much cornmeal in the chili can cause changes in the flavor. Try to estimate the amount that you add to the chili so that you can prevent it from being compromised.
Cornmeal is definitely an excellent ingredient for thickening purposes. Aside from its effectiveness, it is widely available in many local markets. Therefore, you can have access to it anytime that you want.
For those who are asking, the process of how to thicken chili with masa is the same as cornmeal. After all, they are just technically similar when it comes to composition. You can use the same amounts of masa, too.
Method 4: Thickening Chili With Potato Masher
One of the effective techniques in thickening a soup-like chili in a slow cooker is through the help of a potato masher. I have tried the method from time to time, and it really does work.
The only thing that you need to do is to use a potato masher so that you can smash the chili. You see, when you mash the vegetables and beans together, the composition breaks, which in turn, allows the natural release of starches. Of course, these starches can help in thickening the chili by absorbing the unnecessary liquid on it. While doing so, you will notice that the beans are still intact.
As a reminder, do not overdo the smashing of the chili. It will cause undesirable results. Specifically, it can ruin the texture and appearance of the chili, which is something that you want to avoid in the first place.
These are the very methods that you can use to turn a liquified chili into a thick and savory delicacy. As you can see, each of these procedures is not difficult to do. They only involve simple ingredients and tools that you can find in your kitchen. You can apply any of these techniques if one day you find that your chili has become a messy soup! Trust me. All of them work like magic!
I hope that you learned from this guide. If you have other questions or suggestions, you can freely drop them in the comment section below.
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Potato Soup loaded with chunks of tender, hearty potatoes and made with a rich and creamy soup base. This soup is a reader favorite and for good reason – it’s easy to make and absolutely delicious! Top it with cheese and bacon and no one will be able to resist.
The BEST Potato Soup!
This is my idea of the perfect potato soup. It’s creamy, it’s hearty and it’s packed with goodness.
Growing up we had a lot of potato soup. It might have something to do with the fact that my grandparents were potato farmers so that just got passed down. My mom made it probably twice a month and now it’s the same for me, especially during cold winter months.
I love that it’s something everyone in my family can agree on (and get’s excited about when I tell them it’s what’s for dinner). I also love that I usually have all the ingredients on hand to make it (I’ve always got bacon stashed away in my freezer, always!).
And potatoes, carrots and celery have a longer shelf life than most veggies so I’ve always got some of those on hand too.
Watch the Potato Soup Video!
What Ingredients go into Potato Soup?
- Veggies – russet potatoes, yellow onion, carrots, celery
- Low-sodium chicken broth
- Salt and pepper
- Sour cream
How to Make Potato Soup
- Combine diced potatoes, carrots, celery and onions with chicken broth in a pot and season with salt and pepper.
- Cover pot and bring to a boil, once it reaches a boil reduce heat to medium and continue to cook about 15 – 20 minutes longer until potatoes are very soft.
- Meanwhile, in a medium saucepan melt butter, add flour and cook for 1 minute while whisking. Stir in milk then cook and stir until mixture begins lightly bubble and thicken.
- Once potatoes are soft add thickened milk mixture to potato soup mixture and stir. Add sour cream and mix well. Top as desired.
Tips to Perfect Potato Soup
- Stick with russet potatoes. They aren’t firm and waxy like the red and yellow and they’ll start to break down and make the soup creamy.
- Measure out the ingredients. If you have too many or too little potatoes it will change the consistency.
- Don’t add herbs or spices. I know that can be hard for some but the more neutral flavors are perfect here.
- Don’t leave off the toppings, those are what will add layers of flavor to the soup. Bring on the cheddar!
- Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.
Can I Make This in the Slow Cooker?
If you are wondering whether or not you can make this in the slow cooker I’ve actually got a different (very similar) recipe here ->> Slow Cooker Loaded Potato Soup.
Winter weather means soup. For my family, soup usually means something extremely hearty that sticks to your ribs and will keep you warm through a cold night on the Great Plains. (Which, if you’ve never experienced it, gets very cold indeed!) For me the king of all rich and hearty soups is this potato bacon soup. Loaded with bacon, butter, cream and every other heartwarming hing I could think of. This is my take on it.
This soup is filling, very filling. It’s incredibly thick, sumptuous, rich and warming. It’s slightly thicker than most potato soups and the bacon adds a certain richness to the earthy flavor of the potatoes that I don’t think ham quite accomplishes, though it’s the more traditional addition to this dish.
A warning, though. If you’re looking for something light, this ain’t it. There’s enough cream and butter in this potato bacon soup recipe to make staunch dieters cower in fear, and your cholesterol levels may never be the same again. Having said this, I only recommend this as an occasional treat. One you’ll savor when the weather is chill and the nights are long. It’s not every day fare, it’s comfort food at the highest level, with the calorie count to match.
That’s probably why it’s so soul satisfyingly good.
This recipe makes enough potato bacon soup to serve about eight people, but don’t worry about scaling back if you’re only serving one or two. It freezes extremely well and easily stores frozen for three to six months in airtight containers. That way it’s just waiting for you the next time the weather gets seriously chilly and you’re in need of a wintertime boost of soothing, satisfying warmth.
Published: Dec 13, 2017 · Modified: Jan 3, 2020 by Fox Valley Foodie · This post may contain affiliate links
Craving some outrageously creamy potato soup? This recipe is winter comfort food at it’s finest!
I am currently being robbed as I sit here writing this. Not so much by a masked intruder, but rather Old Man Winter. That nefarious devil. I was promised 5 inches of snow today, and I don’t see any. I was already preemptively cherishing the memories of settling in to write this Creamy Potato Soup recipe with a hot cup of coffee while a blanket of snow softly falls outside my window. It was going to be magical.
Instead, it is just a dreary December day with grass mockingly protruding from the thin dusting of snow, serving as a thousand green reminders of Old Man Winter’s laziness. At least I still have some leftover potato soup in the fridge that I can cozy up with for lunch.
If you should so happen to have leftover potato soup as well, you will find it thickens as it sits in the fridge. You can thin it back out to your desired consistency with a few splashes of water or milk.
Potato Soup with Bacon
There are a variety of toppings you can use with potato soup, but I think bacon, cheddar cheese, and chives are essential. I almost made this recipe without bacon, but that would have been a mistake. A sprinkle of bacon on top of the soup really adds a lot of flavor. I don’t recommend cooking the bacon with the soup, as some recipes call for, unless you really enjoy the gummy texture of soggy bacon. Mmm…
How to Thicken Potato Soup
Potato soup will thicken as it cooks, since the potato will gradually break down and soak in with the liquid. However, making a proper roux is the key to achieving the ideal consistency. A roux is simply a mixture of fat and flour that is cooked gently in a pan until the flour taste has been eliminated. The darker the roux gets, the more flavor it will take on, but for this creamy potato soup recipe, a light brown roux is perfect.
How to Make Creamy Potato Soup
The secret to making this potato soup outrageously creamy is using an immersion blender. You can also mash the potatoes in the soup with a potato masher at the end of cooking, but you will have more grittiness and lumps. An immersion blender will puree the tender potatoes and fully incorporating them into the liquid. You can also use a traditional blender to do this, but an immersion blender is the right tool for the job.
Cooking, crafting, living
Roux are very important in cooking, at least the cooking I do. My philosophy with food is go big or go home. If I’m making something, it’s going to taste good, and it’s going to look and taste how I want it to. Roux helps with that philosophy. It helps me achieve my dreams. It’s pretty special.
Flour and cornstarch are good thickeners. Except cornstarch has a weird taste and consistency in large quantities. Dropping flour in a pot of boiling water is comical. It just boils right up into a powdering, yucky mess that won’t blend in with your soup and will taste terrible. That’s why we make roux.
Roux are used to thicken soup, or as a base for soup, or to make gravy. Soups helped by roues are chicken and dumplings, potato soup, broccoli and cheese soup, pretty much anything creamy.
The idea is to mix flour with hot fat, and then liquid. As it cooks in liquid it gets thicker, but not too thick. How much you use depends on how thick you want to make something and the amount of liquid you need to thicken. Here’s what you do:
- 3 tbsp Butter and/or grease from chicken, beef, etc
- 3/4 cup Flour
- 1 cup Milk or broth
1. In a medium saucepan, melt your butter/fat on medium-high heat
2. Once heated, sloooowly add the flour. Constantly whisk the mixture until it turns a light golden brown
3. This is when you can add your liquid. Turn off the heat source and slowly add the liquid. Keep whisking.
4. This is when you can incorporate it into your soup. Pour it into your soup and stir.
If you’re making a gravy out of your roux, use grease the meat instead of butter, skip the milk and add more liquid until it reaches your desired consistency.
Chicken and dumplin soup thickened with a roux
Ham and Potato Soup that’s thick, creamy and absolutely delicious! The perfect comfort soup that’s great on cold, winter day. This ham potato soup recipe will quickly become a favorite!
I’m a sucker for creamy soups…especially if they’re loaded with potatoes! You literally can’t beat a big, warm bowl of creamy and comforting soup. This ham potato soup is a favorite, as well as crockpot potato soup, chicken pot pie soup, zuppa toscana and corn and potato chowder.
Ham potato soup
With all this cold weather lately, all I want for dinner is soup! There’s nothing that tastes better than a warm bowl of soup on a cold winter day. Creamy ham and potato soup is by far my favorite kind! I had some leftover ham last week and decided to put it to good use. 😉 And boy was I glad I did!
I’ve been looking for the perfect ham potato soup recipe for years…it’s one of those recipes that’s hard to find! I’ve played around with this recipe quite a bit and the truth is… the half and half makes all the difference! It definitely takes this soup out of the “low-fat” category… but it really is what makes this creamy ham and potato soup so delicious!
How to make ham and potato soup
I love that this ham soup comes together in just 30 minutes! It’s the perfect creamy soup recipe to make on a cold day. To get started, follow the simple steps below. You can find the printable ham and potato soup recipe below.
- Add potatoes, celery, onion, ham, carrots and water in a stockpot and bring to a boil. Continue cooking on medium heat until potatoes are tender.
- Next, stir in chicken bouillon, salt and pepper.
- In a separate pan, melt butter over medium-low heat. Add in flour with a fork, stirring for 1 minute until thick. Then slowly stir in milk and half and half with the fork. Add garlic and continue stirring until thick.
- Add flour mixture to stockpot and stir until combined. Serve with desired toppings like cheese and green onion. Enjoy!
How do you thicken potato soup?
To thicken this ham potato soup, it’s all about the flour mixture (also known as a roux). The flour mixed together with the butter, milk and half and half creates the perfect roux that adds that starchy and creamy aspect to the ham soup. I think this ham and potato soup recipe has the perfect thick and creamy consistency, however you could whisk in another Tablespoon of flour to make it extra thick.
The half and half is also a key ingredient for making this ham soup really creamy and rich. I’ve tried several variations and definitely notice a big difference in texture when I don’t use half and half. That’s one ingredient in this ham potato soup that I wouldn’t swap for another.
Does ham and potato soup freeze well?
I’m not a huge fan of freezing this ham and potato soup. I’ve found that the texture of the potatoes will change once frozen and break down. I’ve also noticed that soups with a milk or cream base don’t hold up that well in the freezer. They’ll sometimes separate when reheating and taste a little grainy.
I’d recommend enjoying this ham potato soup within about 3 days of making it. Just store in an airtight container in the fridge. To reheat, you can either warm the ham soup up on the stove or microwave for a few minutes.
Toppings for ham potato soup
I love to top this ham potato soup with shredded cheese and green onions and serve with homemade french bread or rolls. Yum!
- Shredded cheese
- Green onions
- Crumbled Bacon
- Fresh parsley
- Salt and pepper to taste
Does your tomato sauce appear closer to soup than “sauce”? If it does, then it’s quite frustrating to come up with a supposed-to-be saucy dish that’s not rich enough to meet your expectations.
Tomato sauce is the secret ingredient that makes the dish smooth, rich, and tasty. However, it takes around 6 cups of fresh tomatoes that weight 5 pounds each to create the perfect dish for you!
Quite a lot, isn’t it? So to resolve the problem and save the day, here are different ways to thicken the tomato sauce.
Collecting The Essentials
To save you from running in and out of the kitchen just because you forgot to prepare something, you will need to first collect the essential ingredients and tools for the thickening process. Preparing these things beforehand will help you to know the stuff that’s available in your kitchen, and the things you still need to buy in the market.
Here’s the trick , there are a lot of ways to thicken your tomato sauce. Therefore, it is not necessary to use all of the ingredients below. The ingredients that you will choose depend on the method that you use. So, I require you to read the instructions carefully. The good thing here is that, if one method doesn’t work out, you could try the next one, until you finally get the result you want!
- Tomato sauce
- Stove or even
- Cornstarch, flour, or arrowroot (You can choose any one of these)
- Chili or beans
- Olive oil
- Grounded carrots
- Caramelized onions
- Tomato paste
The Main Processes: From Thin To Thick
1. Burn, Tomatoes, Burn!
Sometimes, a watery tomato sauce only needs a little heating up on the stove before it becomes thick.
The advantage of this method is that the longer the tomato sauce is cooked, the smoother, more flavorful, and richer it becomes. If you leave it for an hour, it will make the soupy sauce thick.
Apart from the stove, you can try a low oven. You won’t burn the bottom of the pan or wait for the tomato sauce to bubble with this method, so you’ll have more time to do other important stuff.
2. Thickeners Thick
The name itself tells you this is the solution you need. However, it is worth remembering that tomatoes and artificial thickeners don’t always go well together, as starch is incompatible with the acid content of tomatoes, and flour potato starch, and cornstarch can change the taste of the tomato sauce and make it lumpy.
So it is not advisable to mix starchy products and tomato sauce. You should, instead, add some cold water and flour or cornstarch first before adding the tomato sauce.
3. Leave It Thin
Maybe this method has just made you raise your eyebrows. You may be wondering, “Why would I want to leave it thin when I want to make it thick?”. Well, a thin tomato sauce is not necessarily bad. The flavorful taste is still there but the consistency does not match your expectations.
Sometimes, there are restrictions. If your tomato sauce is cooked with chili or stew, then the other thickening methods recommended would be unhelpful as the added ingredients will do the thickening. Of course, you don’t want your dish to become too thick as it will become uneatable. Mashed beans with chili or mashed potatoes with stew will give your sauce the thick consistency it deserves. They will also give you a different flavor that you’ll love.
4. Pour A Little Oil
If you want to add something natural, try blending a little olive oil with your sauce by using an immersion style blender. Blend it well for 15 minutes or until it becomes smooth.
It will not affect your sauce’s taste and serves only one purpose – to thicken your tomato sauce.
5. Add More Vegetables
Let’s now head to the most creative part. This method allows you to choose the vegetables for your sauce, which will depend on the dish you are cooking.
Vegetables, like caramelized onions and grounded carrots, will give your entire dish the ideal thickness and add a satisfying flavor for your taste buds.
6. Add The Paste
This might sound like a cheat but believe me, it works, especially if you don’t have enough time to prepare the sauce. Adding tomato paste to your sauce is the easiest way to thicken your soup-like tomato sauce. It will not alter the sauce’s freshness, so don’t be concerned.
Once you have thickened your tomato sauce, you can now try to make a classic spaghetti, pepperoni pizza, or black bean chili pasta.
So if you have successfully turned your soup-like tomato sauce into a whole new delicious treat, then you will be able to use these methods to make tomato sauce based recipes for breakfast, Sunday lunch, mouthwatering dinners, or handy snacks that will make all your family’s tummies very happy!
If you have found these methods useful or want more, we’d like to hear from you! Leave your comments here. You can also share your own ways to thicken tomato sauce and special recipes that you’d like to tell us about. Happy cooking!
In the summertime, the soups of choice are light and clear and sometimes even served cold, such as gazpacho. When the temperatures start to cool down, however, we all crave soups that are not only hot, but are also thick and hearty.
Soup is basically a liquid, though, so how do you get it to thicken up nicely while still retaining its essential soupiness? You can always add cream or perhaps a little yogurt (though not too much or your soup might curdle). Coconut milk makes a good dairy-free option — according to The Kitchn, a quarter cup of coconut milk will allow your soup to thicken without adding any overtly coconutty flavor, although if you’re making an Asian-inspired soup, a little touch of coconut might be just the thing.
Other typical soup thickeners include flour and cornstarch — with both of these, though, it’s important to dip out a spoonful of the soup you’re cooking into a cup and whisk your dry thickener in until it’s a smooth paste. If you just dump a dry thickener into the entire pot, you might end up with a lumpy mess.
One of the best ways to thicken a soup, however, involves vegetables. If the soup is vegetable-based, you can just strain out some of the veggies, puree them, and add them back into the pot. Even if it’s not a vegetable soup, though, you can always thicken it up using good old potatoes.
How potatoes can help thicken your soup
A contributor to the cooking website AllRecipes shared a favorite soup-thickening tip. A former restaurant cook, he revealed that leftover mashed potatoes were often added when any soup was looking on the thin side. As precooked mashed potatoes may not be a staple in everyone’s home kitchen, however, he recommends frozen hash browns as the best possible soup thickener that you’ve never dreamed of using in your soup.
Hash browns are already precooked (not to mention pre-shredded), so when they are slowly warmed up in a soup, they’ll break down into a tasty, non-clumpy starch that will thicken a soup, a chowder, or even a stew or chili. As an added bonus, hash browns will give that soup a heartier flavor, as well.
While the frozen hash brown thickening trick will work best in your slow cooker (aka crockpot), you can use it for stovetop soups as well. Just make sure to cook them slow, low, and long, since it takes some time for those hash browns to dissolve entirely. Either way you prefer to cook it, though, you couldn’t find an easier, mess-free, fuss-free, and (with a little patience) practically foolproof way to thicken your soup than using frozen hash browns.
Another surprising soup thickener
But what if you have no potatoes — fresh or cooked or frozen? Try this trick from our friends in the Mediterranean (home of the heart-healthy Mediterranean diet): thicken your soup using bread crumbs. This tip, Epicurious assures us, will add texture as well as bulk to your soup.
What’s more, using bread crumbs as a soup thickener has the added bonus of being super-frugal — not only does it help you use up any stale bread you might have otherwise thrown out, but it will also stretch a meager bowl of soup into a hearty meal for one or perhaps even two. In fact, if you’re feeling lazy and don’t even want to go to the bother of crumbling your bread, you can just toss big old chunks of bread into the soup pot and let the cooking process break them down.
One more soup thickener you may not have thought of
Yet another soup thickener that you might never even have heard of, or at least not have any idea how to pronounce, is something called a beurre manié, which is French for “kneaded butter.” To prepare this, you obviously need butter, as well as flour — equal parts of each, according to Saveur, and by “kneading,” they mean that you simply mix these two ingredients together with a fork or with your fingers. Once they’ve combined into a smooth paste, roll the mixture into small balls (each about a teaspoon’s worth), and then whisk one ball at a time into your soup and cook for at least one minute.
By this point, the butter should melt, the soup should thicken, and, if it’s not quite thick enough, just add another beurre ball. Saveur says that using beurre manié “will add a sleek luster” to your soup, which is cool, but the best thing about it is that butter (as Paula Deen would be sure to agree) always makes everything better.
Cornstarch is a common thickening agent in the culinary arts, but if you add it directly to the liquid you want to thicken, it will clump up. To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid (usually water, stock or wine). It’s important to make the slurry with cold liquid, and then add the slurry to the simmering sauce.
How Cornstarch Works
The cornstarch molecules are like little sponges. They soak up water and expand as they do so. The same thing happens with any starch. It’s the same way rice or oatmeal or polenta thicken and expand in volume when simmered.
Watch Now: How to Thicken a Sauce With Cornstarch
How to Use Cornstarch as a Thickener
Cornstarch imparts a glossy sheen to the liquids it thickens, so it tends to be used more in sweet sauces and pie fillings than in savory sauces and gravies. Still, it works really well, and it’s easy to use:
- For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. This is your slurry.
- Whisk the slurry into the hot, simmering liquid that you want to thicken. Bring to a boil and simmer until any starchy taste has been cooked away. Don’t cook longer, though, as the starch may break down and the liquid will thin out again.
Something to remember when you’re using cornstarch: If your sauce is quite acidic (like maybe it’s tomato-based), the acid will cause cornstarch to lose some of its effectiveness as a thickener. In that case, you can substitute arrowroot or tapioca starch. These two alternatives are also better options if what you’re making is something you’re planning to freeze because cornstarch can take on a spongy texture when frozen. Conversely, don’t use arrowroot to thicken a cream or milk-based sauce as arrowroot combined with milk can be a bit slimy.
Cornstarch’s thickening properties can help you out in other ways, too. Suppose you’re making a stir-fry, and it’s become watery. That often happens when your wok or pan isn’t hot enough. All the liquid from the veggies and meat leaks out, causing the food to steam rather than fry. You could let it reduce, but you’ll just overcook your veggies. Instead, add some cornstarch (again, make sure to make a slurry) and in a moment or two, all that extra liquid will thicken into a flavorful sauce.
Cornstarch can also be used to make a quick gravy sauce if your meat dish needs a little sauce. In that case, use chicken stock for your slurry instead of water. Once the slurry is made, add in any meat drippings or small bits from the pan (anything is better than nothing) and you’ll have a tasty, hot sauce for your roast.
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How to Thicken Your Soup
by Amy Hunt
By thickening your soup you add bulk. This can be important if the soup is to be served as a meal. There are many different techniques to thickening soup. Not all methods can be used on every type of soup. So pick the technique most fitting and add a little “umpf” to your meal.
This is the best method to thicken most soups. Simply remove some of the cooked vegetables from the soup, puree in a blender, and then return the pureed mixture to the pot. Be sure to add extra vegetables in the beginning if you plan to use this method.
You may also grate raw potatoes or yams directly into the bubbling pot and cook until thickened. Mashed potatoes will thicken soup, simply stir in.
Make a paste of flour mixed with twice as much cold stock, milk, or water. Add the paste and stir slowly at a simmer for about 5-10 minutes. The ratio is 1-1/2 teaspoons of flour to 1 cup of soup.
A roux of butter and flour can also be used as a thickener. The longer the roux is cooked, the darker and more flavorful it becomes.
Adding cream to your soup will not only thicken it, but also provide a wonderful flavor and richness. If you’re not so keen on the idea of cream, try evaporated milk instead.
Vegetable Thickening Agents
These include cornstarch, and tapioca. To use cornstarch mix 1 part cornstarch to two parts liquid and slowly add to soup. Cornstarch should not be boiled because it will break down.
Often time’s tapioca is used to thicken stews or other meaty soups. Some recipes will call for it directly. Quick-cooking tapioca will thicken soups nicely but leave tiny pieces of tapioca suspended in the liquid. If you don’t like it, try to find tapioca flour instead. or process the quick-cooking tapioca in a blender until it’s powdered.
Bread crumbs of whole grain bread or white bread, that has been dried and ground up in a food processor, can be used for thickening soup. The crumbs just disappear into the soup. This is an excellent way to use left over bread. I like the whole grain breads best.
* DVO welcomes your kitchen hints and cooking or nutrition questions! Email us and we’ll post your hints and Q/A’s in upcoming newsletters! *