Ree's *Perfect* Potato Soup Is Ready in 30 Minutes (2024)

FAQs

How long does it take for soup to be done? ›

Bring it all to a boil, then simmer. You will know it's done when it's all tender, anywhere from 25 minutes to 3 hours depending on the ingredients. Meat is a luxurious addition to any soup. When you can, choose stewing cuts, such as chicken legs, pork shoulder, beef chuck, short ribs or shank.

Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).

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.

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

It's almost impossible to overcook soup; even if the vegetables are mushy, it will be good. So relax, check it once in a while to see if you need to add more liquid, and let it do its thing until it looks, well, soupy and the textures please you. Taste and adjust the seasonings, then grab the ladle and bowls.

You can simmer with the cookware lid on or off, simply follow your recipe instructions. Keep in mind that when using a cover, you'll want to set your stovetop to a low setting as it can reach a simmer faster than without a cap. When you're not using a lid, adjust your stovetop setting to medium.

Peeled, cubed potatoes cut into small, one-inch pieces should cook in 10 to 12 minutes, once the water reaches a boil. Larger pieces (about 2 inches across) may need longer, around 15 minutes. Medium whole potatoes should boil 20 minutes before they'll be tender.

One word of warning: If overcooked, starchy potatoes like russets will practically disintegrate, so keep a close eye on them while they boil. Nobody likes mushy potatoes.

Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes.

Tell-tale signs that your potato soup has gone bad include a sour smell, a change in the colour or a film of mould on the surface. Also, if your soup has been in the fridge for more than a week, it's best to discard it to ensure food safety.

How to make can potato soup taste better? ›

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.

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.

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.

Yes. Incredibly effective? You bet. This trick works because the instant mashed potatoes are naturally starchy and therefore are similar in form to other commonly used thickeners, such as cornstarch, only without the clumps.

Many home cooks find themselves wondering how to thicken a soup, and there are a few different ways: cooking the soup longer to remove excess liquid, blending some of the solid ingredients of the soup, or using food scraps like bread or potatoes to thicken the soup, but if you don't have time to wait, you can use a ...

Bring everything to a boil, reduce the heat, and let simmer for at least 30 minutes. The longer the stock cooks, the more flavorful your soup will be.

Whisk in a bit of flour or starch.

This mixture is also known as a "slurry." After incorporating the slurry into the soup, let the liquid boil for a minute to thicken. Note that boiling for too long can cause the mixture to thin out again. Another way to thicken soup is through a roux, like in cooking gumbo.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.