Baked (or Mashed) Potato Soup Recipe (2024)

FAQs

What's better for you mashed or baked potatoes? ›

Obviously, baking is one of the healthiest ways to cook a potato (boiling is fine too), especially if you are going to eat the skins, which are a good source of fiber.

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.

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

The main reason your potato is not thickening is that it needs a heavier dairy product. Potato soup is cooked in a milk and chicken broth soup but heavy cream may need to be added. If your recipe calls for whole milk, mix in heavy cream instead or do half milk and have heavy cream.

Health benefits of baked potatoes

Fibre is crucial for digestive health, and consuming the skin can provide a significant amount. Moreover, baked potatoes contain more potassium per serving than boiled ones, which is beneficial for maintaining healthy blood pressure levels.

​ There can be benefits of eating a potato everyday. According to health experts, it could lower your blood pressure, as long as you aren't deep frying it or topping or pairing it with foods high in saturated fat. The fiber and potassium in potatoes are good for heart health.

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better.

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.

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.

Yes. In fact, a dollop of sour cream in beef vegetable and tomato vegetable soups can work wonders. If you like sour cream, try Lebne yogurt.

Which onions are best for soup? ›

When you are sauteing onions to build flavor as a base for your dish (soup, tomato sauce, you name it), the yellow onion is your friend. That being said, white onions are a totally acceptable substitute for yellow, especially if you're cooking them.

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.

Here's a hot tip for a soup thickener you've probably never thought of: frozen hash browns or leftover mashed potatoes. You can use these frozen favorites or leftover sides to quickly thicken creamy soups to create a heartier flavor and the perfect soup consistency.

How do you keep potatoes from getting mushy in soup? Keeping the skins on your potatoes will help. Also key to remember is that when chopping the potatoes, the smaller they are the faster they will cook. So, don't be afraid to cut them a little on the larger side than you normally would.

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.

Potatoes contain beneficial nutrients, including amino acids. However, their cooking method can affect their nutrition. Microwaving or baking results in lower fat content and more nutrients. People often make the mistake of associating potatoes with weight gain and the obesity epidemic.

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.

Oven taters triumph!

Oven fries are lower in saturated fat and sodium, which should be minimised with heart health in mind. Mashed potato can send your intake of saturated fat soaring, but you can make better-for-you mash by skipping the butter or using good-for-you extra virgin olive oil instead.

Potatoes are a good source of several vitamins and minerals, particularly potassium and vitamin C. The levels of some vitamins and minerals drop during cooking, but this reduction can be minimized by baking or boiling them with the skin on.