Tuscan Sausage Potato Soup {30 Minute Recipe} - Miss in the Kitchen (2024)

FAQs

How do you make potato soup not taste bland? ›

A topping or garnish can elevate the flavor and texture of potato soup and take it to the next level. From fragrant herbs to crunchy bacon bits, the possibilities are endless. Don't overlook the importance of a garnish — it can make all the difference in transforming a simple soup into something extraordinary.

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.

Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with ¹⁄₄ cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.

The recommended method here is to press the potatoes through a ricer (instead of using a blender), which gives the soup a light and clean texture and eliminates the gluey consistency common in other recipes.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

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.

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.

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.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

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.

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.

The freezing and thawing process can affect the texture of ingredients that are kept whole in a soup, like noodles or chunks of vegetables. Potatoes are very starchy and can turn mushy when defrosted. An easy way to avoid that is to opt for a soup recipe with puréed potatoes instead of chunks.

A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.

Try reheating the potatoes in a pan, tossing quickly with a little warm liquid and then adding the spices, cheeses, etc. just before serving. Vary the cheeses to get a sharper, more intense flavor.

Boost the Umami of Vegetable Broth

Anchovy paste is a quick fix to reach umami bliss, but there are plenty of vegetarian ways to get there, too. Soy sauce, tamari, or liquid aminos add great depth, but watch out for using too much—you'll end up making the stock only taste like super-salty soy.