Creamy Potato and Parsnip Soup Recipe (2024)

FAQs

Why isn't my potato soup creamy? ›

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over. But there's more to parsnips than just nutrition.

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

It might be tempting to add sour cream or softened cream cheese to help thicken the soup, but these dairy products only work in certain circ*mstances. You must blend cream cheese or sour cream, either with an immersion blender or a full-size blender, for it to thicken a soup.

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.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream.

Parsnips contain toxins called furocoumarins. They are concentrated in the peel and outermost surface layer, along with any damaged areas. Toxin levels drop when parsnips are cooked. These toxins can cause stomach ache and skin reactions.

Several studies show that there's a direct link between the consumption of fibre rich foods, such as parsnips, and a reduced risk of type 2 diabetes. One cup of parsnips has almost 7 grams of fibre, particularly soluble fibre, which is responsible for lowering cholesterol levels and regulating blood sugar.

Acts as an antioxidant and anti-inflammatory. Helps regulate blood pressure. As a source of vitamin C, parsnips are an immune-defence, helping to fight off infection. May increase levels of serotonin, the brain's feel-good chemical.

Add a swirl of heavy cream, sour cream, or Greek yogurt (or substitute coconut milk for dairy-free, vegan carrot soup) for a creamy carrot soup. If you have fresh herbs like chives or cilantro, use them as a garnish along with a drizzle of extra-virgin olive oil.

When should I add cream to soup? ›

If you started the soup with broth, stock or water, I would wait until the end to add the cream. You can warm the cream, or “temper” it, which is what I do. Take about half a cup of the hot broth and slowly add your cream to that, stirring constantly.

Cheese is a particularly tricky addition to soups because if the temperature of the soup is too hot or too cold, the cheese won't melt properly and will start to clump. Temperatures over 150 degrees Fahrenheit will cause the cheese to release liquid too fast as a result of broken protein bonds.

This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.

Although the dish was scrapped due to declining popularity, its biggest fans have not stopped talking about it online. One disappointed fan wrote one on Twitter this week: “I was today years old when I found out Panera discontinued their potato soup.

Cornstarch Slurry is a classic way to add thickness to your soup. Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add this slurry once the soup begins to boil and stir in.

Your potato soup is bland? Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes. Acidic ingredients can slow down the softening process of potatoes.

Like many of us chefs and home cooks, potatoes break down when overworked in the kitchen. While it might seem like merciless mashing would lead to a smoother soup, it actually has the opposite effect, creating a base that's more like gluey gunk.