Why isn't my potato soup creamy?

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.

Why does my potato soup have no flavor?

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.

What is the thickening agent of cream of potato soup?

Cornstarch is not the only thickening agent you can use. Other alternatives include flour, arrowroot powder, instant mashed potatoes, or even pureed vegetables like cauliflower or cooked oats . Each of these options will add thickness to your soup while imparting its own unique taste and texture.

How do you thicken potato soup without heavy cream?

Add Flour Or Cornstarch You can thicken soup by adding flour, cornstarch, or another starchy substitute.

How can I make my soup more creamy?

The best options for thickening soup are cream or half and half . Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

How do you doctor up bland potato soup?

Your potato soup is bland? Try adding a little more salt . That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

Why does my potato soup have a weird texture?

Russet potatoes, as a member of the starchy/floury potato family, are inherently grainy . Using them in soup will result in an unpleasant gritty texture. When making potato soup, be sure to reach for a waxy variety such as fingerling potatoes, red potatoes, or baby potatoesto get a smoother texture.

Why aren't my potatoes getting soft in my potato soup?

It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes. Acidic ingredients can slow down the softening process of potatoes .

Why is my potato soup mushy?

Like many of us chefs and home cooks, potatoes break down when overworked in the kitchen . While it might seem like merciless mashing would lead to a smoother soup, it actually has the opposite effect, creating a base that's more like gluey gunk.

Why is my potato soup so grainy?

Boiling at too high of a temperature will break down your potatoes and make your soup grainy . You want your potatoes to be fork-tender but still have a little “bite” to them. Cooksy will tell you exactly how to get the right temperature and when the potatoes are the perfect texture.

Creamy Baked Potato Soup. Vegan. Secret Ingredient Recipe. (2024)

by Kathy Patalsky · updated: Mar 23, 2020 · published: Jan 25, 2013 · About 6 minutes to read this article. Leave a Comment

This vegan Creamy Baked Potato Soup is velvet-y and soothing, winter white in color. This simple ingredient blend with a slightly peppery, mild cheezy flavor is topped with crispy bits of roasted potato, caramelized onions and smoky tempeh bacon bits or some spicy chopped vegan seitan. Freshly chopped chives or parsley on top. Some tomatoes, vegan sour cream or even a sprinkling of plant-based ‘cheddar’ shreds would also be nice.

Free. The base soup recipe is soy free, dairy free, gluten free, ‘plant milk’ free and cream free. Simple whole food ingredients. Yet it blends up ultra creamy with the help of a secret ingredient! This Loaded Potato Soup was a successful special request recipe I hope you love!..

Book Side note. I just added a Facebook page for my book. I will be posting updates and insider info there. Hope you ‘like’ it! -> 365 Vegan Smoothie Facebook Fan Page (And thank you for all your positive book comments sent my way!)

Simple ingredients..

Special Request. It seems like my husband has been informing me of his love of “Loaded Baked Potato Soup” for for-e-ver. Every time we pass a soup station at Whole Foods and it says something about “Potato Soup” he gets that twinkly sparkle in his eye, but then in a few seconds reminds himself that he despises all things dairy. (Since most classic-version creamy white potato soups contain dairy/cream and/or butter.)

And I love veganizing cravings so I always have his soup in the back of my head. But last time I started to make it I went all healthy on him and added some green ingredients that kinda killed his “creamy white potato bliss” craving.

So this time I stuck to my plan and created a warm and ultra-creamy, velvet-y soup that is pure white in color. This soup is rich and indulgent .. yet quite sin-free. It contains no added oil, cream, soy or fat. Just the natural goodness and flavor from the minimalist ingredients.

Secret Ingredient: Almonds! I used raw soaked and peeled almonds as my secret ingredient thickener. The soup has a mild undertone of almond, but it is really quite lovely and elegant paired with the rustic russett potato.

note. if for some reason you cannot add almonds, try cauliflower as another cream-free secret ingredient. I used in my No-Cream of Mushroom Soup.

Technique: To “peel” the almonds I did this trick. I soaked in water and a pinch of salt overnight. Then I rinsed the almonds in VERY hot water. The hottest setting on my tap or you might need boiling if hot tap water doesn’t work. In a few minutes of letting them soak in that hot water the skins of the almonds easily peel off. You do have to pinch each almond individually, popping off the skin, then strain away all the peels, but the process is a nice sort of meditation. Soothing in a way. Like pitting a huge bowl of cherries, it takes time, but then that makes the soup taste that much BETTER.

Once you discard all the almond skins you are left with winter white almonds. You can toss the almond skins OR use them as a fiber thickener in muffins or cookies! Or try this: toss the skins in a spoonful of nutritional yeast + pinch of salt and bake until crispy in the oven for mini almond skin chips! You could even top your soup with those chips, or a great salad topper.

The remaining process is pretty easy. Just prep the garnish, blend your soup and done. (You will need either a high speed blender (Vitamix!) or a food processor to smooth out all those almonds.

For the topping, you can use either smoky tempeh bacon bits or chopped spicy vegan sausages. Or maybe some vegan cheddar shreds. Or chopped onions, or diced tomatoes. Or chives. Or vegan sour cream. Or maybe even some roasted broccoli with melty vegan cheese on top. Any way you like to load a potato, load this soup!

(Nutrition info is an estimate and does not include toppings)

Creamy Baked Potato Soup
vegan, makes 4 servings

½ cup raw almonds (peeled / soaked)
1 ½ cups water (or vegetable broth)
1 extra large russett potato (or two small) (about 3 cups sliced potato)
¼ – ⅓ cup nutritional yeast
⅛ teaspoon fine black pepper
½ – 1 teaspoon salt (to taste – more salt will be needed if you use water instead of veggie broth)
½ teaspoon garlic (optional)
a few dashes of cayenne or some chili powder (touch of heat is nice!)

Garnish: (recipes below)
(optional) savory bits + caramelized onion (omit ‘bits’ if you need a soy or gluten free option)
roasted cheezy mini potatoes
parsley or chives, chopped

Mini Cheezy Potatoes:
1 cup diced mini potatoes (blue, red and yellow used)
¼ cup nutritional yeast
1-2 teaspoon extra virgin olive oil
S&P to taste