Can you thicken soup with mashed potatoes?

Yes, you can absolutely thicken soup with mashed potatoes, using either leftover mashed potatoes or instant flakes, as they add creaminess and body without needing heavy cream or roux, working great in vegetable soups or as a quick fix for watery soup. Just stir in a few spoonfuls (or about 1/4 cup per quart) and simmer for a few minutes to achieve your desired consistency, making it a simple and healthy thickener.

Can you put mashed potatoes in soup to thicken?

Leftover mashed potatoes, potato flakes, and even frozen hash browns can all be used to thicken up potato soup in a pinch -- and they'll work similarly in your chicken soup.

How can I thicken a watery soup?

To thicken watery soup, use a slurry (cornstarch/flour + cold water), a roux (butter + flour), or add starchy foods like potatoes, beans, or breadcrumbs, bringing the soup to a simmer and adding your thickener gradually while stirring to prevent lumps. Pureeing some of the cooked vegetables or adding dairy (cream, yogurt) also works for richer soups. 

Do potatoes make soup thicker?

Yes, assuming you're using a starchier potato like russets. They'll also break down a little as the soup simmers and thicken the broth.

Can I use instant mashed potatoes to thicken my stew?

Tip: use instant potatoes to thicken potato soup and other soups and stews. I know there are other ways but this is quick and easy.

How to thicken soup with mashed potatoes

How to add instant potatoes to thicken soup?

Instant mashed potatoes! Simply add a spoonful or two of Essential Everday Instant Mashed Potatoes and stir well until the soup reaches your desired thickness. It's especially great for recipes made in an Instant Pot or slow cooker.

How to fix soup that is too watery?

To fix watery soup, you can naturally thicken it by simmering uncovered to evaporate liquid, or use thickeners like a cornstarch/water slurry, a flour/butter roux, pureeing some vegetables/beans, or adding starches like instant potatoes, bread crumbs, or rice. For richer soups, stir in cream, sour cream, or cheese.
 

What are the best potatoes for thickening soup?

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

How do you thicken soup without flour?

To thicken soup without flour, use a slurry of cornstarch or arrowroot, puree some cooked vegetables or beans directly in the pot, add creamy ingredients like coconut milk or cream, stir in cooked grains (oats, rice), or use instant potato flakes for a quick, starchy boost. For healthier options, blend in cooked lentils, chickpeas, or even nut butters like tahini for richness. 

How to make soup creamier and thicker?

Add Cornstarch

Mix a little cornstarch into cool broth or water, then stir it into the soup pot. It will take a few minutes of simmering to see the soup develop the desired thickness, but it the outcome will be amazing!

Does soup get thicker the longer you cook it?

This simple trick is particularly effective with clear soups and soups with high water content like consommé. The general rule is that the longer you simmer soup, the thicker it will become.

What to do if broth is too watery?

Hate when the broth in soup is too watery? Try 8 thickening tips to have creamy, hearty results every time

1. Add a roux. ...
2. Make a slurry. ...
3. Instant mashed potatoes. ...
4. Throw in more beans. ...
5. Add a creamy ingredient. ...
6. Add some starch. ...
7. Blend or puree it. ...
8. Reduce.

What thickens soup besides 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.

Do mashed potatoes make you thick?

Can eating potatoes make you fat? Both potatoes and rice are complex carbohydrates and if eaten in moderation will not make you fat. They can, however, cause weight gain if they are cooked with butter, margarine, cream or any other fatty substance, instead of just boiled in water.

How to thicken a stew with potatoes?

Blend in some thickness.

If the recipe is heavy on veggies or starches — think squash, carrots, potatoes or rice — blend a portion of the soup (1 to 2 cups) and then stir the pureed portion back into the soup.

What is the trick to thicken mashed potatoes?

To fix the consistency of mashed potatoes, start by heating them gently on the stove to allow excess moisture to evaporate. You can also add thickening agents like instant potato flakes or cornstarch gradually until you reach the desired texture. If they're too thick, a splash of milk or cream can help loosen them up.

Will mashed potatoes thicken soup?

If you've ever made a soup or stew that just lacked a bit of body – or felt a little thin in texture, then we've got a simple storecupboard ingredient that will instantly turn your soup/stew into a lusciously thick supper. Enter potato flakes, or, what you're probably more familiar with, instant mashed potatoes.

Can I thicken soup with potatoes?

How to Thicken a Soup with Mashed Potatoes. Stir in ¼ to ⅓ cup mashed potato per 1 cup soup or stew. Simmer over low heat for 5 minutes, then adjust mashed potato amount to achieve the desired consistency.

Does potato water thicken soup?

You can thicken a broth, soup, or stew by using potato water rather than plain water, again avoiding using flour if you are eliminating gluten. Some people even like to turn potato water into a broth by adding celery salt, black pepper, and a little bouillon.

Should I cook potatoes before adding to soup?

You can cook potatoes before adding them to soup (for distinct, fluffy chunks) or add them raw to the soup to cook through (for a thicker, starchy broth), depending on your desired texture, but they must cook long enough to become tender, which usually means adding them early or par-cooking them. For chunkier, waxy potatoes, cook them separately and add late; for creamy, blended soups, add starchy potatoes early so they break down and thicken the liquid. 

Can I use Yukon Gold instead of Russet in soup?

Yes, you can absolutely substitute Yukon Golds for Russets in soup, but the texture will be creamier and hold its shape more, whereas Russets are starchier and break down more to thicken the soup. Yukon Golds are excellent all-purpose potatoes for soups, offering a buttery flavor and good structure, making them great for chunky soups, while Russets are better if you want the potatoes to dissolve and naturally thicken a creamy soup.
 

Does soup thicken with the lid on or off?

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

How to make soup extra thick?

To thicken soup, use a starch like a cornstarch or flour slurry (cornstarch/water or flour/butter paste) whisked into simmering broth, or add pureed starchy vegetables (potatoes, beans) or even bread, then simmer until thickened; for a richer finish, blend in cream or yogurt. 

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