Baked (or Mashed) Potato Soup Recipe (2024)

FAQs

Which is better baked potato or mashed potato? ›

Generally, mashed potatoes made with just potatoes, milk, and butter can be a source of carbohydrates and vitamins, while adding excessive amounts of butter and cream can increase their calorie and fat content. Whole potatoes, especially with the skin, provide more fiber and other nutrients, such as potassium.

For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled.

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.

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.

According to health experts, potatoes are healthy and nutritious. They contain beneficial nutrients including fiber, potassium, iron, vitamin C and vitamin B6. The reason why people think they are unhealthy is because the way they're prepared is often not healthy.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

This comes down to personal preference. Potato skins have great potato flavor. Not only do they add flavor, but some really like the texture of potato skins in mashed potatoes. If, however, you are looking for a super-light and fluffy mash with no color contrast, then you may want to consider peeling the potatoes.

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.

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's heavy cream in it, too. Heavy cream is nice and thick on its own, but it gives the soup next-level thick, rich creaminess.

Why is my potato soup gummy? ›

It was blended for too long. Potatoes are delicate in that they can be over mashed and over blended. This causes their starches to be released and turn into a gluey, gummy mess. Blend until just smooth, then stop.

You can also add some grated cheese. I would use a hard cheese like Parmigiano or Romano. Now just season to taste. With a simple soup like potato, I would stick to salt and pepper only.

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.

In addition to carbohydrates — a needed energy source for your body and brain — potatoes contain a wealth of micronutrients. 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.

Vitamins and Minerals: Potatoes contain important vitamins and minerals, including vitamin C, vitamin B6, potassium, and dietary fiber. Moderate in Calories: While mashed potatoes can be calorie-dense, especially when loaded with butter and cream, they can still fit into a balanced diet if portion sizes are controlled.

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.

Here are a few options: Sweet Potatoes (Orange or Purple): While sweet potatoes are still relatively high in carbohydrates, they have more fiber and are considered a healthier option compared to regular potatoes. Yams: Yams are another root vegetable that is lower in starch compared to some potato varieties.