Vegetarian Potato Soup Recipe (2024)

FAQs

What is a good thickener for potato soup? ›

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.

Add rich, creamy flavor to your favorite dishes with Campbell's® Condensed Cream of Potato Soup. This vegetarian soup is crafted with potatoes and farm-fresh cream to provide a deliciously smooth foundation to any recipe.

Adding an acid like vinegar or lemon juice and incorporating fresh herbs can also help add flavor to a potato soup. While you may not need to implement all of these strategies, it's good to keep them in the back of your mind for when you realize your next pot of soup needs a flavor boost.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

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.

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.

This product contains 2 ingredients that are not vegetarian and 4 ingredients that may not be vegetarian.

Campbell's® Condensed Vegetarian Vegetable Soup combines honest, farm-grown veggies like carrots, potatoes, corn, green beans and peas in a tomato base that bursts with delicious flavor.

Vegetable stock is an essential flavor-building component of the best vegetarian cooking. This subtle distillation of carrot, onion, celery, and aromatics adds a depth and complexity of flavor to soups, stews, casseroles, grain and bean dishes – you name it.

The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious. You can also try half-and-half, sour cream, or plain yogurt. Cheese: This is optional, but if you have some on hand, it adds a lovely richness to the soup. Use sharp cheddar for cheesy potato soup that rivals cheesy baked potatoes.

How can I deepen my soup flavor? ›

"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.

Add swirls of pesto, chili crisp, hot sauce, sour cream, or salted yogurt. Garnish your bowl with fried shallots, garlic chips, croutons, or a mish-mash of toasted seeds. Douse tender, fresh herbs—like cilantro, dill, parsley, or basil—in good-quality olive oil and vinegar and pile them on top.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

For clear, brothy soups, stock is your most important ingredient. If you want to make a good soup, you need to use an excellently flavored stock — otherwise, the entire pot could be tasteless.

Add flour or cornflour

You can also use flour or cornflour to thicken a soup. Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer.

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.

A handful of uncooked rice. That's all folks, just a handful of white rice. Any kind will do: jasmine, basmati, short grain, long grain. When added to a brothy (or watery, even) soup, and left to simmer for 20-30 minutes, the rice breaks down, releasing its starch and thickening the liquid that it's cooking in.

Stir the mashed potatoes into the stew, mixing it into the broth. Continue to add potatoes until the broth reaches your desired consistency.