Vegan Potato Soup Recipe with Beans & Kale - Cookin Canuck (2024)

FAQs

Why isn't my potato soup creamy? ›

One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup. Crisis averted.

Cornstarch. 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. Then the slurry can be stirred into a simmering soup, a bit at a time to set the final consistency.

See how it's a little sticky and gooey on your tongue? That's because when you blend potatoes, it causes swollen starch granules to burst, which makes the whole thing sticky, like melted cheese or dough."

Adding some spicy or sweet flavors may help tame the strong flavor of bitter kale. For example, tossing in some dried fruit helps balance the bitter with some sweet. If you eat meat, you can try adding in some sausage or bacon, perhaps to a soup or stew, to cut the bitterness.

The best options for thickening soup are cream or half and half. Plain yogurt or even freshly grated cheese works well and adds an extra layer of tangy, salty flavor. Add the dairy at the end and avoid bringing the soup to a boil since this can cause yogurt, cheese, or cream to split.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

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 You Should Be Careful When Using Cream Cheese To Thicken Potato Soup. 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.

Chop 1/2 cup of onion and 1/2 cup celery (about 1 rib), toss potatoes and onions with 3 tablespoons of flour. I start my potato soup with a little bit of flour to hasten the thickening process, rather than relying solely on the potatoes breaking down enough to thicken this soup without cooking it a much longer time.

Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.

How do you keep potatoes from getting mushy in potato soup? ›

Cut the potatoes into rissolettes and blanche them (i.e. cook them briefly, not to full doneness). Use the water you used in the soup and put the potatoes back in when you go to warm the soup again for serving. Since they're cut fairly small, they should be just about done without being mushy when you go to eat.

If your potato soup is still crunchy after cooking for 6 to 7 hours on high in the crockpot, it's likely that the potatoes were not cooked long enough or the crockpot may not have reached a high enough temperature.

I like adding kale to things like lentil soup. I usually add it near the end, but give it about 15 minutes of cooking to get very soft.

Lacinato kale is just right for soup because it doesn't disintegrate or fall apart if cooked for a long time.

Yes, kale can become overcooked if left in the soup for too long. It is best to add kale towards the end of the cooking time to prevent it from becoming too wilted or losing its vibrant green color.

One of the simplest ways to give your soup a creamy texture is to puree the vegetables that are in it. That said, certain vegetables lend themselves to this better than others. Vegetables like cauliflower and potatoes can be blended smoothly to achieve a creamy, almost buttery texture.

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.