How To Thicken Potato Soup Without Flour?

How To Thicken Potato Soup Without Flour
How to Thicken Potato Soup – Depending on your desired consistency for the soup, some thickening options will be more effective than others. Use one or more of these methods, which will work to thicken almost any soup for any consistency and will add a negligible amount of prep time to your recipe’s total time.

  • 1. Add cheese, For a baked potato soup flavor, add grated cheddar cheese near the end of the cooking process, which will thicken the thin soup as the cheese melts. Whisk the soup continuously to avoid the soup from looking separated or like it will curdle and turn off the heat once the cheese melts.
  • 2. Begin with a roux, You can start a potato soup recipe with a roux to increase the soup’s chances for thickness. A roux consists of equal parts all-purpose flour and butter, plus aromatics such as garlic, onions, or celery, which you sauté for a few minutes to eliminate the raw flour taste. Making a roux before you add the soup’s liquid can help to thicken the soup once it comes to a boil.
  • 3. Finish with a slurry, A slurry can thicken a soup toward the end of the cooking process. 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.
  • 4. Incorporate potatoes, Try adding instant potato flakes, mashed potatoes, or additional diced potatoes to a potato soup to thicken it at any point in the cooking process. Carbohydrates like potato starch are natural thickening agents, so try to use a particularly starchy potato, like a russet potato or a Yukon Gold potato, and make sure to use raw potatoes rather than already cooked potatoes.
  • 5. Mix in bread, Adding stale bread or breadcrumbs to thicken soup is a common method that cooks use for Italian soups, but it can also work well for many other soups. The bread absorbs some of the liquid, then breaks down within the hot soup, thickening it.
  • 6. Stir in heavier dairy, Most creamy potato soup recipes call for a dairy product of some kind. If you plan to make a thicker version, try using thicker dairy from the outset. For example, if a recipe calls for whole milk, try adding heavy cream instead toward the end of the cooking process (set the burner no higher than medium heat). This results in an extra-creamy, luxuriously textured potato soup.
  • 7. Use a beurre manié, Similar to a roux, a beurre manié consists of a few tablespoons of flour and butter; however, you add a beurre manié at the end of the cooking process instead of at the start. After forming a smooth paste, add it to the soup and whisk constantly to prevent clumping. The soup will thicken as it returns to a simmer.
  • 8. Utilize an immersion blender, If you have an immersion blender, you can try pureéing some of the potato soup right in the pot. One advantage to this is that it requires no additional ingredients. Alternatively, you can transfer some of the soup to a food processor or high-powered blender to pureé it and then return the mixture to the pot of soup.

    How can I thicken soup without flour or cornstarch?

    Soup gets the short end of the stick when it comes to quick and easy weeknight meal planning. You rarely see soup on a list of top meals to be made in under 30 minutes. You’ve probably learned that soups require lots of good simmering time for the ingredients to meld, and that the liquid should cook down until you’ve got something full bodied and delish.

    • That’s only partly true.
    • You’re right about wanting to spend time developing flavor, but equipped with the right ingredients, that doesn’t need to take hours to do.
    • A good base of garlic, onions, and other potent aromatics can get you to flavor town in just a few minutes of simmering.
    • But what about that whole full-bodied element? On a day like today (it’s currently sleeting cats and doggos in NYC), I crave a soup that is not only robustly flavored, but also thick and rich, with some heft to it.

    It’s that viscosity that gives a soup that satisfying stick-to-your bones feel, and enables it to hold its own as a meal. A brothy soup is great, but a brothy soup with a super sweet bod is even greater. There are many ways to thicken a soup— cornstarch, potato starch, flour, bread —but I’m here to introduce you to a lesser known technique.

    • And it’s one that is equal parts delicious, nutritious, and functional.
    • So what’s the trick to thickening on the quick? A handful of uncooked rice.
    • That’s all folks, just a handful of white rice.
    • Any kind will do: jasmine, basmati, short grain, long grain.
    • When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it’s cooking in.

    It’s a double whammy because you get that added rice-y flavor and bonus thickening, leaving you fuller and more satisfied. No need to make a slurry, or a roux, or to start Googling those words if you’ve never heard of them. No more weak sauce, watery weeknight soup, okay? Rice-thickened soup is here to save you.

    What can I use to thicken soup if I don’t have flour?

    If you’re looking for an alternative to flour in your soup and stew recipes, these four ingredients can act as a thickening agent. – Courtesy iStockphoto/Thinkstock Add ingredients like grated potato, egg yolk or starch to soups and stews as alternatives to flour thickeners. Wheat flour isn’t the only soup and stew thickener found in your kitchen pantry, If you plan to have a gluten-intolerant guest over for a meal, try one of these wheat-flour alternatives.1. Grated Potato For each cup of soup or stew, add about 3 tablespoons of thinly grated potato during the last 15 minutes of your soup’s cooking time.

    1. The root vegetable will break down and add thickness to your soup.2.
    2. Egg Yolk For each cup of soup or stew, beat one egg yolk with 1 tablespoon of cream or sherry, and incorporate it into the soup.
    3. To avoid curdling, temper the egg yolk thickener by adding a small amount of the hot soup to the mixture before adding.

    You can add two riced hard-boiled egg yolks at the last minute, but don’t allow the mixture to return to a boil.3. Starch Thickener Arrowroot, cornstarch, tapioca, rice flour and other starch thickeners can be dissolved in cold water and added to the soup or stew. Excerpt from Soups & Stews, part of the Popular Kitchen Series, with permission from its publisher, BowTie, Inc. Purchase Soups & Stews here,

    How do you thicken potato soup?

    Potato Starch – Potato starch is an excellent thickening agent for soups because it doesn’t impart any flavor on your dish. Available in ground form, it’s quick and easy to apply to dishes as and when you need to. It’s also inexpensive, so you can bulk buy and always have some at hand for your soup batch cooking.

    1. High quality potato starch is gluten-free, meaning it can be added to vegetable and keto soups alike.
    2. Be careful though, the lack of gluten in potato starch means that it can be fragile under high heat and not absorb moisture effectively.
    3. Ensure that you add it to your soup at low heat and a slow simmer.

    To use it, make a paste in a separate bowl and then mix it in. The paste can be made using the potato starch and water, using a ratio of 1 cup of water to 5 tablespoons of potato starch. Since this is a thickening agent, it’s essential to make sure that you add a little and see how the soup is thickening.

    What is the healthiest way to thicken soup?

    14. Add Rice, Potatoes or Beans – One simple way to thicken soup is to add potatoes or beans. These ingredients will absorb the broth and thicken it up. Rice, beans, and lentils also release starch which thickens soup. You can either mash these ingredients before adding it to the soup or blend it in for a smoother texture.

    How can I thicken gravy without flour?

    2. Cornstarch or arrowroot – Cornstarch and arrowroot are gluten-free alternatives to thickening with flour. They’ll also keep your sauce clear and cloud-free. You’ll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry and pour it into the pot.

    What is the healthiest way to thicken soup?

    14. Add Rice, Potatoes or Beans – One simple way to thicken soup is to add potatoes or beans. These ingredients will absorb the broth and thicken it up. Rice, beans, and lentils also release starch which thickens soup. You can either mash these ingredients before adding it to the soup or blend it in for a smoother texture.

    How do you make broth thicker?

    Download Article Download Article Whatever your cooking project, getting your broth to the right consistency is an important step. If your broth is looking a little thin, there are several ways to thicken it, depending on the ingredients you want to use and the amount of time at your disposal.

    1. 1 Turn the heat up. Make sure there’s enough heat for the broth to simmer uncovered. Medium heat should be sufficient to bring the broth to a simmer and get some of the excess liquid to evaporate.
    2. 2 Use a wide pan to reduce faster. Using a wider saute pan rather than a deeper pot or saucepan will allow your broth to heat faster and reduce more quickly. You can also divide the broth into two or more batches (wide pans best) and heat separately to speed up the process. Advertisement
    3. 3 Give it time to cook down. It’s better for the broth to simmer rather than boil. If the heat is too high, the broth might reduce too much and become bitter-tasting.