Creamy Parsnip and Potato Soup | Easy Homemade Soup Recipe (2024)

FAQs

Why isn't my potato soup creamy? ›

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, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.

It might be tempting to add sour cream or softened cream cheese to help thicken the soup, but these dairy products only work in certain circ*mstances. You must blend cream cheese or sour cream, either with an immersion blender or a full-size blender, for it to thicken a soup.

Soaking cut potatoes in water can help remove excess starch, preventing the soup from becoming too thick. However, if you prefer a thicker soup or if you're short on time, you can skip this step.

Add Something Creamy

Possibilities include cream, coconut milk, yogurt, or even pureed avocado. If you choose coconut milk, be aware that it will impart a sweet, coconut flavor, which might not be right for every soup. Yogurt will add tanginess.

In a small bowl, mix cornstarch or arrowroot with a small amount of cold water to form a slurry. Once the slurry is smooth, gradually pour it into the simmering potato soup. Stir well to ensure the slurry is evenly distributed.

It's possible that the variety of potatoes you used may have a firmer texture, even when fully cooked. For soups, it's generally recommended to use russet or Yukon Gold potatoes, as they tend to break down and become softer when cooked.

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.

When the soup comes to a boil, reduce heat a touch to maintain a gentle boil. Boiling at too high of a temperature will break down your potatoes and make your soup grainy. You want your potatoes to be fork-tender but still have a little “bite” to them.

Next time you find your spuds refusing to soften, whether simmered with tomatoes, cooked with a lemon marinade, or stewed in a vinegary sauce—it's probably not the potatoes at fault. Give them a par-boil in good old salted water first, before you dress them in that tart, mouth-puckering acid.