Sweet Potato Soup Recipe (Silky Smooth) - Real + Vibrant (2024)

FAQs

How do you make potato soup not grainy? ›

So what do you do if you've made the mistake of using starchy potatoes in your soup? One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup.

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.

This starch will bond with the broth, causing the body of the soup to become slimy. To guard against this, it is best to mash the potatoes into the soup with a potato masher or a large fork, or to run the soup solids through a food mill to crush them.

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.

Puree the soup in batches in a blender until smooth. If using an immersion blender, leave the mixture in the pot and blend the soup until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

A common mistake is to not run the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture. Once the soup has been fully blended, it can also be strained through a fine mesh strainer to ensure any skins or tough fibers are removed.

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

That's because when you blend potatoes, it causes swollen starch granules to burst, which makes the whole thing sticky, like melted cheese or dough."

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.

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.

What if potato soup has too much onion? ›

If your soup has too much onion, one effective way to balance the flavor is by diluting it with broth or water. Start by removing a portion of the soup and setting it aside. In a separate pot, heat up some vegetable or chicken broth, or simply water, and gradually add it to the soup while tasting along the way.

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.

In order to fix lumpy or gritty mashed potatoes you may need to add more liquid to them such as melted butter and some milk. Make sure the water that you put into the potatoes is warm or hot enough to totally saturate the flakes.

just add a little. baking soda, not a lot. so I'm making cream of broccoli soup, and you just want just a little bit.

Blenders will also occasionally leave small chunks of soup unprocessed, especially older blenders. Food Processors – Food processors tend to chop up the soup into small pieces rather than actually pureeing it, leaving the soup with a slightly gritty texture and non-uniform pieces.

One important thing to know about potatoes is that water is their enemy. Yep, it cooks the potatoes, but if they spend too long bathing, they'll become waterlogged. And no matter what type of potato you're boiling, waterlogged potatoes will be grainy, crumbly and mushy with little flavor (it'll leach into the water).