What is the easieset way to thicken a soup? It's in the pot cooking now but it doesn't seem to be thickening

Question

Can I just add more flour?

It is potato soup :)

Answer 1

If you don't want to add extra fat to your recipe, simply remove some of your potatoes and pop them in the blender or a food processor with a little bit of your broth until they are creamy and add them back in.

If you don't mind a little extra fat thoroughly mix together equal parts butter and flour. Make sure it's well mixed and when your soup is at a good simmer whisk it in the soup a little at a time until you get the thickness you like, then add an equal amount of whatever milk product you used. You can't just add the flour, because no matter how much you mix, you still will have that flour taste. If you use cornstarch you not going to get that rich color you're probably seeking.

Answer 2

I'm not quite sure if this will work in your soup since I do not know what kind of soup you are making but I would get a small bowl with a lid and pour you a little bit of milk in there and some flour and then shake it up until the flour is mixed with the milk and add it to your soup and it should thicken it up.....

you could try adding just flour if milk will ruin your soup and just add a little bit of water with it and see if that will work...

sometimes when you take things off the stove with the lid on and let it sit for a bit it will start to thicken up

Answer 3

Any of these methods, pick the one you like:
PUREED VEGETABLES
Remove some of the cooked vegetables from the soup, puree in a blender, and then return the pureed mixture to the pot.
GRATE POTATOES
You can also grate three tablespoons of raw potato/yams into your soup for every cup of liquid. Grate the raw potatoes or yams directly into the soup and cook until thickened.
Mashed potatoes will also thicken the soup, simply stir in.
FLOUR PASTE
Make a paste with 1-1/2 teaspoons of flour to 1 cup of soup. Add the paste and stir slowly and simmer for about 5-10 minutes.
DAIRY PRODUCTS
Add cream or evaporated milk to your soup, it will also provide a wonderful flavor and richness.
CORNSTARCH
Mix 1 part of cornstarch to two parts liquid and slowly add to the soup
BREAD
Ground up dried crustless bread crumbs. The crumbs just disappear into the soup.

FOR CREAM SOUPS:
DAIRY PRODUCTS (see dairy products above)
BECHAMEL SAUCE
2 tablespoons butter and 2 tablespoons of flour cooked gently for a couple of minutes, to which a cup of hot milk is added. Whisk vigorously and let it cook gently for a bit. Add to the soup (For a thinner sauce, use 1 tablespoon each of butter and flour. For a thicker sauce, use three tablespoons each).
VELOUTE SAUCE
Similar to the Bechamel sauce, made with stock instead of milk
EGG YOLK
For each cup of soup, you could add 1 egg yolk. Temper the yolks with a little of the hot soup in a separate bowl, then add them to the soup (This will keep the yolks from scrambling). You should add the eggs to the soup right when you are about to serve it.

Answer 4

You can add a bit more flour - best to make a slurry out of it with a touch of milk or cream - or just scoop out a few potatoes and puree them in a blender...add them back into your soup and wa-la! The starch released, plus the consistency will help thicken it up!

Answer 5

Arrowroot, cornstarch or flour with cool water to make a blended paste. Mix some of the cooled soup with the "roux" and then add to the pot. Aslo, a blended or mashed potato would work well for your soup. I can almost smell it. Enjoy.
C. :)!!

Answer 6

Potato Flakes (the instant mashed potatoes you get in a box). It'll absorb some of the liquid and maintain the same potatoey taste. Don't forget that some liquids need to sit before they firm (like au gratin potatoes).

Answer 7

Add some soup powder.

Answer 8

Add some flour.

Answer 9

milk flour mixture, or corn starch with milk.

Answer 10

Try adding cornstarch.