Loaded Baked Potato Soup Recipe (2024)

FAQs

How do you thicken loaded baked potato soup? ›

Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl. With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately.

WATER, REHYDRATED POTATOES (CONTAIN SODIUM PHOSPHATE), ROASTED POTATOES, PROCESSED AMERICAN CHEESE (MILK, WATER, CREAM, SALT, BACTERIAL CULTURE, ENZYMES, SODIUM PHOSPHATE, CELLULOSE), CREAM, SOUR CREAM PRODUCT (MILK, CREAM, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENT, BACTERIAL CULTURE, SODIUM PHOSPHATE, GUAR GUM, ...

Potato Soup Tips

A dollop or two of sour cream or Greek yogurt are also lovely ways to thicken potato soup while also adding a little tang. If you have leftover mashed potatoes on hand, toss them in! They'll also work wonders at giving this soup a little extra body.

To thicken potato soup, heat 2 tbsp of butter and 2 tbsp of flour, stirring constantly, to make a roux, then add it to the soup. Heat the soup to a boil, then reduce the heat and let it simmer until the soup is as thick as you'd like it.

Add swirls of pesto, chili crisp, hot sauce, sour cream, or salted yogurt. Garnish your bowl with fried shallots, garlic chips, croutons, or a mish-mash of toasted seeds. Douse tender, fresh herbs—like cilantro, dill, parsley, or basil—in good-quality olive oil and vinegar and pile them on top.

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

The reasons are usually two: you didn't season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock. If you follow our instructions, and taste before serving, you can easily add a little more salt and pepper to make your soup even tastier.

If at any point the soup is too thick for you (especially when reheating it), add in some broth until your desired consistency is reached.

A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.

What potato holds up best in soup? ›

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

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

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

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

The main reason your potato is not thickening is that it needs a heavier dairy product. Potato soup is cooked in a milk and chicken broth soup but heavy cream may need to be added.