Baked (or Mashed) Potato Soup Recipe (2024)

FAQs

What's better for you mashed or baked potatoes? ›

A baked potato is also a good substitute for a side of mashed potatoes. While the calorie content of a small potato is similar to that of mashed potatoes, it offers a more fiber — 12 percent of the daily value — and supplies 19 percent of your vitamin C needs.

To thicken potato soup without creating lumps, you can use a roux made of equal parts butter and flour. Melt the butter in a separate pan, add the flour, and whisk until smooth. Slowly whisk the roux into the soup, and let it simmer until thickened.

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.

The big differences between the two preparations is that mashed potatoes are boiled, and the twice baked are well, baked.

Mashed potato – without the lashings of milk, cream or butter – is another go-to stomach-friendly food for when you're feeling ropey. Potatoes are an easy to digest starchy food at the best of times but mashing them into a puree helps breaks down the fibres, making them even more of a doddle to digest.

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.

Chop 1/2 cup of onion and 1/2 cup celery (about 1 rib), toss potatoes and onions with 3 tablespoons of flour. I start my potato soup with a little bit of flour to hasten the thickening process, rather than relying solely on the potatoes breaking down enough to thicken this soup without cooking it a much longer time.

First, the starch in the potatoes will help thicken it. I also whisk together some flour and milk and add it to the soup to give it some body.

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.

Once your stew is prepared and you're ready to thicken it up, mix in about 1/8 cup of instant mashed potatoes and stir well. Depending on your desired amount of liquid, add more instant mashed potatoes incrementally, making sure to not go overboard.

What is the most common thickener for soups? ›

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

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.

With popular diets like Ketogenic, carbs and starchy foods like potatoes have been deemed unhealthy. However, just like most food groups, mashed potatoes can be healthy if eaten in moderation, and depending on how they are cooked.

They're a good source of vitamins, minerals and fiber. As a bonus, potatoes are low in calories, contain no fat or cholesterol, and are sodium-free. They're high in vitamin C and potassium and are a good source of vitamin B6.

Like soluble fiber, the resistant starch in potatoes acts as a prebiotic, compounds that are helpful to the bacteria in your gut. Like insoluble fiber, it can prevent or treat constipation and irritable bowel syndrome.