How to make a creamy but healthy potato soup?

Question

So I'm on the search for the perfect potato soup. Some soups I've made are simple and healthy, but seem to be more soupy and watery. The best one I've made so far was very rich and creamy; but didn't seem very healthy—I had to use a whole 1/2 pint of heavy cream to get it so thick and creamy.

Is there a way I can skip the heavy cream and still obtain a nice thick creaminess?

Answer 1

The starch in the potatoes that you are using in the soup is the perfect thickener. I don't know if the soups that you've made are purees or chunky. If chunky, just remove some of the cooked potato from the soup and puree in the blender with some of the soup liquid. Then add it back into the soup.
If the soup itself is a puree, and you still find it watery, add additional pureed potato (you could even add some leftover mashed potato from a previous meal).

Answer 2

To get a good, creamy texture, thicken the healthy soup recipe with a tablespoon or two of instant mashed potatoes. Add more instant potato flakes if necessary until the soup has the desired consistency.

You can also blend some of the cooked potatoes with a little liquid and return the mixture to the soup. That will also allow you to keep the healthy recipe but have a good-textured soup.

Answer 3

To make a soup thick and creamy, you can use a mixture of oil or, butter or margarine and flour or corn starch or potato starch. Even potato flakes will thicken a soup. A recipe for white sauce (bechemal) can be part of your soup recipe, which follows
3 TBSP oil or butter
2 TBSP flour
1/2 cup water
1/2 cup milk
Make a paste with first two ingredients then add water and milk and stir. Pour into soup as you cook it and stir until blended smoothly. This can thicken your soup.

Answer 4

I like to dice my potatoes, chop onions and put in pot and cover with water. Season with salt, pepper, and garlic powder. You want to be able to really smell the garlic. I then add 3 tblsp. oleo. When potatoes are done, I add about 1 cup of milk. Then add 1 cup of shredded cheese or slices of velveeta. Turn down on low and let cheese melt. It makes it nice and creamy and thickens it up and is very tasty.

Answer 5

Leave out the cream, but puree some of the potatoes in a blender or food processor. This will thicken the soup without the added fat.

Answer 6

don't add so much lquid.
boil the potatos drain them and just add a little milk. if you added to much lquid put in some instant potatos.
but, you can't get away from the butter. that's a must. i always put in some grated onion. that wont make the thing creamier but it sure tastes good.

Answer 7

Make a roux out of 2T of flour and 2T of butter. Cook it a bit until the flour starts to brown a bit, which takes the pasty taste out of the flour. Then stir in your milk instead of heavy cream. Or try mixing a T of cornstarch with a T. of water (called a slurry) and stirring that in just before you serve it.

Answer 8

INGREDIENTS
6 potatoes, peeled and cubed
1 onion, chopped
1 carrot, grated
4 slices crisp cooked bacon, crumbled
salt to taste
ground black pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon margarine
1 tablespoon rendered bacon fat
4 cups milk
3 tablespoons dry potato flakes
DIRECTIONS
Place potatoes and chopped onion in a deep stock pan, and add water just to cover them. Bring to a boil, and cook until tender.
Add butter or margarine, bacon bits and fat, and carrots. Stir in milk, parsley, and instant potatoes; bring to a light boil. Salt and pepper to taste. Cover, and simmer on low until you are ready to eat.

enjoy!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 9

substitute milk for half the amount of cream. add some low fat or reduced fat cheddar cheese as well. if your soup is thin, you can thicken with cornstarch or simply add some hearty vegetables like celery to make it chunkier...best of luck.

Answer 10

Try adding potato flakes (like instant mashed potato-type flakes) to your recipe(s) to make it/them thicker and more satisfying.

Good luck!