If you want something creamy and warm on a cold day, potato soup is the perfect choice.Sometimes you might get the soup too thin if you are making your own.There are many ways you can make a potato soup.If you don't want to add a lot of body to the soup, you can just stir in something creamy.
Step 1: Add aroux.
A roux is a mixture of flour and fat that is added to a dish.If you want to make a sauce of about 1 qt (0.95) L, you have to use butter and flour.Continue cooking the mixture, stirring constantly, until it's a blond color, or just starting to dark.Just before your soup is done cooking, stir the roux into it.If you want to add a nutty flavor to your soup, cook theroux until it's about the color of peanut butter.A lighter roux will make your soup thicker.Since you're not baking with it, you can use either self-rising or all-purpose flour.
Step 2: A very thin soup can be made with a mixture of flour and cornstarch.
A cup of cool water is enough to make a whisk of 25 g or 30 g of flour.The main pot should be poured into once the starch is completely dissolved.If you want the soup to be thick, heat it to boiling for 1 minute, then reduce the heat and cook it until it is as thick as you would like it.You can keep the flour from clumping up when you add it to the soup by mixing it with cool water.It will take about 1 qt of soup to make this.
Step 3: For a quick fix, pour in 1 cup of instant potato flakes.
You don't have to worry about changing the taste of your soup if you add extra potato flavor.If you want to add instant potatoes to your soup at the end, you have to cover the pot and wait about 5 minutes.This will add a lot of body to the soup, and it will take about 2 quarts of soup to make this.As you need to, adjust the proportion.
Step 4: The beurre manie can be made from butter and flour.
If you want to make a soup that lasts about 1 quart (0.95) L, you have to use butter and flour and put them in a bowl with your hands.It should be easy to make when the mixture is complete.When cooking your hot soup, add in the crumbles a little at a time until it reaches the desired consistency.A roux is a French technique that is similar to beurre manie.The individual grains of flour won't lump up when you add them to soup because the butter coats them.This will add some thickness to your soup.
Step 5: To add moderate thickness, soak chunks of bread in soup.
Place 3-4 slices of bread in large chunks.The soup should be spooned into a bowl.If you want to puree the bread, add it to a food processor and puree it.If you want to stir the soup, pour the mixture back into it.The effect should be visible right away.If you're using French bread or another bread with a flaky crust, you may want to remove the crust.Since you're pureeing it, you can leave the crusts on.Stale bread is more dense than fresh loaves.This will give you about 2 cups of bread crumbs, which will be enough to make 1 quart of soup.
Step 6: Add a little cream to give it a silky texture.
Adding cream to your soup will give it a creamy, silky texture.The rich flavor of the cream goes perfectly with potato soup.Add a little of the hot soup to the bowl if you want to temper it or bring it up to temperature.Stir the soup and pour the mixture back into it.The amount you add depends on how much soup you made and how thick you need to make it.Then add more if you need to.Adding another liquid will help your soup if it is very watery.Adding a roux may be a better option.
Step 7: Add yogurt to your soup to make it thicker.
A lighter soup can be made with yogurt if it adds a noticeable tangy flavor to the dish.It's a good idea to temper the yogurt by mixing it with a little of the hot soup before pouring it in.Potato soups with a sharp cheese like cheddar suit the taste of the yogurt.Since yogurt affects the taste of the soup, it may be a good idea to add more yogurt.
Step 8: For a dairy-free option, add coconut cream.
Coconut milk has a coconut flavor.If you want to add richness to the soup, try stirring about 4 cup into 1 quart of soup.The flavor of the soup won't be affected by this amount.If you don't want to taste the coconut, add the cream instead.The mild flavor of coconut pairs well with potato soups made with goat cheese.
Step 9: To make the soup thicker without adding anything, puree 1–2 cups of it.
A ladle can be used to spoon out about 1–2 cups of soup, including a few pieces of the potatoes and anything else in the soup.If you want to puree the soup that you removed, use an immersion blender or food processor.To make the soup better, pour this mixture back into it.If you don't want to change the taste of the soup, this is a great option.
Step 10: Add nuts to make them stronger.
Take about 1/2 cup (75 g) of nuts and grind them in a food processor or spice grinder.When the nuts are broken down, mix them with the liquid from the soup and add them to the rest of the potato soup.It should take about 1 quart of soup to make this.Before you add nuts to a dish, make sure no one has a food allergy.A recipe that includes smoked ham or bacon will complement the nutty flavor.
Step 11: Allow cheese to melt for a little extra thickness at the end.
This is a great way to add more thickness to your soup since cheese and potatoes are made to go together.You can either add shredded cheese to the whole pot of soup or sprinkle it on top of your bowl.You can experiment with your favorite cheese in potato soups.