Vegan Potato Soup Recipe with Beans & Kale - Cookin Canuck (2024)

FAQs

What thickens 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.

They're a great of plant-based protein, fiber, iron and antioxidants. Eating beans on a regular basis can help in maintaining a healthy weight, reducing the risk of chronic diseases and supporting your gut health. Soups is an easy and delicious way to enjoy these health benefits of beans.

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. If your recipe calls for whole milk, mix in heavy cream instead or do half milk and have heavy cream.

Broth: Feel free to swap out vegetable broth for chicken or beef. This will make the soup taste that much heartier. Herbs & Spices: Add a couple of dashes of garlic powder, onion powder, Italian seasoning, and/or red pepper flakes. You can also elevate the dish by adding fresh dill or basil.

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.

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.

For example, one observational study showed that people who regularly ate soup had lower body weight and waist circumference than people who didn't ( 5 ). It also found that they had better diet quality, characterized by reduced fat and increased protein and fiber intakes ( 5 ).

Sear or roast your potatoes to prevent gummy soup

Searing or roasting your potatoes does more than just add extra flavor to your soup. It can actually prevent your broth from becoming gluey.

How do you make potato soup not gummy? ›

The recommended method here is to press the potatoes through a ricer (instead of using a blender), which gives the soup a light and clean texture and eliminates the gluey consistency common in other recipes.

If you slice the potatoes too thin, or pulverize them in a food processor, the veggies release extra starch that gives your soup a gluey consistency. High-intensity mashing methods like using blenders, hand mixers, or food processors overwork the potatoes, which breaks down their cells.

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.

"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.

Add Flour Or Cornstarch

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.

Add a roux to add the most thickness to your soup.

A roux is made by heating up equal parts flour and fat to add body and flavor to a dish. To thicken about 1 qt (0.95 L), melt 2 tbsp (28 g) of butter in a skillet, then whisk in 2 tbsp (30 g) of flour.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry.

If you want to thicken your potato soup without using any additional ingredients, you can try cooking it for a longer period of time. Simmering the soup will evaporate some of the liquid, resulting in a thicker consistency.