Potato Pepper Jack Soup Recipe - Salt & Baker (2024)

FAQs

What is the best thickening agent for potato soup? ›

Soup Thickening Method: Cornstarch Slurry

Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient. I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl.

There are a few ways to fix it. You can create a slurry using cornstarch or flour mixed with cold water, then slowly whisk it into the soup and continue to simmer until it thickens. Another method is to remove some of the potatoes from the soup, mash them, and return them to the pot to help thicken the soup naturally.

"One of the best ways to compensate for over-salting is to add dairy. Add a swirl of yogurt, heavy cream, or even sour cream." Feel free to use whatever you have on hand. The dairy can be added to the entire pot, or directly to the bowl before serving.

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.

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

To counteract saltiness in soup, try the following suggestions: Slowly add some water or unsalted broth. Throw in some vegetables like celery, onion, white beans, cauliflower, or leeks. Add in some potatoes or pasta to the recipe.

Fresh herbs like parsley, basil, or thyme can help to mask the saltiness of soup, too. Add a small amount of fresh herbs to the soup and stir until well combined. Acidic ingredients like lemon juice, vinegar, or tomatoes can also help to reduce the saltiness of soup.

Is cornstarch or potato starch better for thickening? ›

Potato starch has a lower gelatinization temperature than cornstarch, meaning it can thicken liquids faster when exposed to heat. If not fully cooked, cornstarch tends to leave behind residual, well, starchiness, whereas potato starch gives sauces a glossier, silkier texture.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.