Easy Potato Soup Recipe | The Gracious Pantry | Healthy Soup Recipes (2024)

FAQs

How do you make potato soup not taste bland? ›

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.

Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.

Dried herbs and spices are the easiest and most budget-friendly way to add flavor to your canned soup. They'll last forever in your pantry, and you don't need to add much to get a good kick.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Go Bold. A punch of flavor at the end of cooking can make your soup a standout. Mix herbs like parsley, thyme, and oregano, or spices such as cumin, coriander, and cardamom, into some olive oil, and let it infuse for at least an hour or two. Pour it over soup just before serving.

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.

How to tell if potato soup is bad? ›

Tell-tale signs that your potato soup has gone bad include a sour smell, a change in the colour or a film of mould on the surface. Also, if your soup has been in the fridge for more than a week, it's best to discard it to ensure food safety.

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

Bring everything to a boil, reduce the heat, and let simmer for at least 30 minutes. The longer the stock cooks, the more flavorful your soup will be.

All soups and stews must have three major components in order to be tasty: an undercurrent liquid, aromatics, and volumizing ingredients. In every case, they're layered together until all of the flavors meld together in a harmonious, silky balance.

Bring it all to a boil, then simmer. You will know it's done when it's all tender, anywhere from 25 minutes to 3 hours depending on the ingredients. Meat is a luxurious addition to any soup. When you can, choose stewing cuts, such as chicken legs, pork shoulder, beef chuck, short ribs or shank.

A general rule of thumb, when you know you've added enough salt but something still tastes bland, is to add a bit of acid. Not much! You don't want to make it sour, but some sour cream or yogurt, or even just a few drops of vinegar, might be what you need. I agree with boiling garlic with the potatoes.

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

Use dairy or cream

Dairy products such as milk or cream can help to mellow out the strong flavor of onions. You can add a splash of milk or a dollop of cream to your soup to balance the taste. Not only will this reduce the intensity of the onion, but it will also add a creamy richness to the dish.

An overcrowded pan will turn a sauna into a steam bath; Your potatoes will cook, but they'll be soft, moist, and bland like steamed potatoes. Even if you're tempted to save dishes by throwing a mound of potatoes onto one baking sheet, parsing them out over two will give them the space they need to crisp up.