HOW TO THICKEN POTATO SOUP RECIPES

Steps:

• Add potatoes and onions to a stock pot. Cover with water to slightly above the top of the vegetables.
• Bring to a boil. Reduce heat to medium and simmer until potatoes and onions are tender, about 20-30 minutes.
• Add butter or margarine.
• Slowly add milk, stirring constantly. If you add the milk too quickly, it could curdle and cause little milk lumps in the soup. This won’t affect the flavor, but it doesn’t look particularly appetizing.
• Add cream to soup once milk has been fully incorporated.
• Season to taste with salt and pepper. I like my soup relatively salty, but I added enough to flavor the soup while still leaving room for people to add more if they wish.
• Finally, stir in potato flakes a handful at a time, waiting a minute or so between handfuls to be sure you don’t over-thicken the soup. Once the soup is as thick as you like it, you don’t need to add any more potato flakes. If you happen to over-thicken, just add a bit more milk.

Steps:

• Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
• Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
• Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
• In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
• Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
• Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
• Sprinkle with grated Parmesan cheese and chopped green onions.
• Delicious!