Potato soup gone wrong (2024)

FAQs

How do you fix bad potato soup? ›

You need to dilute by a five parts or so Take a quarter of the soup (a cup full) and dilute it with 5 cups of ideally milk, or otherwise stock or water. You will also need quite a lot of salt and pepper - taste as you go. Reheat, but don't boil if you can avoid it. Then continue as in the original recipe.

Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.

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. It only works well if you do it carefully, though.

Soak Up the Salt with Potatoes

Seelig suggests peeling a potato or two (or more depending on your pot size) and boiling them in the pot with your soup. Let them simmer for about 30 minutes to soak up the excess salt. When you're finished, just remember to remove the potatoes from your soup.

Tell-tale signs that your potato soup has gone bad include a sour smell, a change in the colour or a film of mould on the surface. Also, if your soup has been in the fridge for more than a week, it's best to discard it to ensure food safety.

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.

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.

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.

How to Fix a Soup That's Too Salty. Dilute with water or broth. Adding more liquid to the soup will dilute the salinity and make the salt level more palatable. Remember that many boxed broths contain salt as well, so use one that is low-sodium or unsalted to remedy an oversalted pot of soup.

What are the symptoms of having too much salt? ›

Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt.

Lay plastic bags flat in the freezer. This will save freezer space. Storage duration: Store potato soup for about 2 to 3 months for best quality. While it may remain safe to consume beyond this time, the texture and flavor may change over longer periods.

Add an extra 1 tsp (4.8 g) of baking soda to your soup if it's still sour. Stir the baking soda into your soup, once again waiting for the powder to bubble and settle. Taste the soup again to see if the flavor is any better. If not, continue adding baking soda in 1 tsp (4.8 g) to your soup.

So what do you do if you've made the mistake of using starchy potatoes in your soup? 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.