Baked (or Mashed) Potato Soup Recipe (2024)

FAQs

What's better for you mashed or baked potatoes? ›

A baked potato is also a good substitute for a side of mashed potatoes. While the calorie content of a small potato is similar to that of mashed potatoes, it offers a more fiber — 12 percent of the daily value — and supplies 19 percent of your vitamin C needs.

For the silkiest fluffy mashed potatoes, start with firm, cool Russet Burbank spuds, also known as baking potatoes. They're the easiest to mash without becoming pasty and are even tastier steamed instead of boiled.

Here's a hot tip for a soup thickener you've probably never thought of: frozen hash browns or leftover mashed potatoes. You can use these frozen favorites or leftover sides to quickly thicken creamy soups to create a heartier flavor and the perfect soup consistency.

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. Crisis averted.

Research shows that baked potatoes have higher resistant starch content than boiled ones ( 17 ). For example, one study determined that 90 minutes after a meal, participants' blood sugar levels were lower if they consumed baked potatoes compared with mashed potatoes, French fries, and white bread ( 10 ).

Like soluble fiber, the resistant starch in potatoes acts as a prebiotic, compounds that are helpful to the bacteria in your gut. Like insoluble fiber, it can prevent or treat constipation and irritable bowel syndrome.

Soup Thickening Method: Cornstarch Slurry

About this method: One of the most common ways to thicken sauces and soups is with a starch-based slurry, and cornstarch is a popular choice. Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient.

Adding a little extra cream cheese is the best way to make this soup thicker. It's also possible to add sour cream or yogurt.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

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 do you keep potatoes from getting mushy in potato soup? ›

Cut the potatoes into rissolettes and blanche them (i.e. cook them briefly, not to full doneness). Use the water you used in the soup and put the potatoes back in when you go to warm the soup again for serving. Since they're cut fairly small, they should be just about done without being mushy when you go to eat.

With popular diets like Ketogenic, carbs and starchy foods like potatoes have been deemed unhealthy. However, just like most food groups, mashed potatoes can be healthy if eaten in moderation, and depending on how they are cooked.

Wealth of micronutrients

They're a good source of vitamins, minerals and fiber. As a bonus, potatoes are low in calories, contain no fat or cholesterol, and are sodium-free. They're high in vitamin C and potassium and are a good source of vitamin B6. A medium potato, about 5.5 ounces, contains only 145 calories.

Sweet potato and swede mash

With a lower GI than potatoes, sweet potatoes are an excellent source of beta-carotene, which the body converts into vitamin A — an antioxidant that supports healthy skin, immune health and vision.

Of rice, pasta, potatoes, and bread, potatoes are the healthiest of these starchy and complex carbohydrate foods. This is because potatoes are dense in nutrients, containing essential minerals, vitamins, and other micronutrients.