The Best Potato Soup Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

FAQs

What are the best potatoes for soup? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

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.

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. Be sure to whisk continuously to prevent lumps from forming.

Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.

The Bottom Line. It is totally fine to eat potatoes every day.

It's possible that the variety of potatoes you used may have a firmer texture, even when fully cooked. For soups, it's generally recommended to use russet or Yukon Gold potatoes, as they tend to break down and become softer when cooked.

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Yes, adding heavy cream or milk can be a great way to thicken your potato soup while also adding richness and creaminess. Simply pour in a small amount of cream or milk while your soup is simmering, then continue to cook until it reaches the desired thickness. Be sure to stir frequently to avoid scorching.

What kind of potatoes are used in potato soup? Of all the different types of potatoes, I'd recommend using russet potatoes for making this soup. They're high in starch, which means they'll help thicken the soup.

What if I put too much garlic in my potato soup? ›

All you need to do is add more of the neutral liquid you started with--in this case, I'd use veg or chicken stock, but you could use water as well. Add maybe a cup at a time, stir well and give it a few minutes for the flavors to equalize, then taste.

Best Potatoes for Soup

To make a potato soup, using russets or all-purpose baking potatoes can be best as they are high in starch and low in moisture. When you use these in soups, they can soak up the liquid and lose their shape. This makes them ideal for a thick, creamy soup.

If you're looking for a fluffy, basic potato that's great for mashing or baking, opt for a russet. If you're looking for a firm, waxy potato that's ideal for salads or soups, go with red potatoes.

The bottom line: Potato labels refer to the color of a potatoes' flesh; potatoes labeled “gold” or “yellow” are not Yukon Gold potatoes, but they can be used in place of Yukon Gold potatoes in recipes.

That's why they are often the potato of choice to make mashed potatoes. If you're looking to make velvety, subtly-sweet mashed potatoes, try this Yukon gold mashed potatoes recipe. One of our favorite ways to use Yukon gold potatoes is in a breakfast fried potato hash.