Milk-only potato soup: is it possible? find out the truth behind the kitchen myth
What To Know
- To make potato soup with just milk, you’ll need to adjust the recipe slightly to compensate for the lack of broth.
- For a smoother soup, puree it with an immersion blender or in a regular blender.
- Store potato soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Potato soup is a classic comfort food that warms the soul on chilly days. Traditionally, it’s made with a combination of milk and broth. But what if you only have milk on hand? Can you make potato soup with just milk? The answer is yes, but with a few caveats.
The Role of Milk in Potato Soup
Milk adds richness, creaminess, and a slightly sweet flavor to potato soup. It helps to thicken the soup and balance out the starchy potatoes. However, using milk alone can result in a soup that is too thin and lacking in depth of flavor.
How to Make Potato Soup with Just Milk
To make potato soup with just milk, you’ll need to adjust the recipe slightly to compensate for the lack of broth. Here’s a step-by-step guide:
1. Sauté the Veggies: Sauté onions and celery in butter until softened.
2. Add Potatoes: Add cubed potatoes and cook for 5-7 minutes, or until they begin to brown.
3. Season: Stir in salt, pepper, and any other desired seasonings.
4. Add Milk: Gradually add milk to the pot, stirring constantly. Use about 4 cups of milk for every 2 pounds of potatoes.
5. Simmer: Bring the soup to a simmer and cook for 20-30 minutes, or until the potatoes are tender.
6. Puree (Optional): For a smoother soup, puree it with an immersion blender or in a regular blender.
7. Adjust Seasonings: Taste the soup and adjust seasonings as needed.
Tips for the Best Creamy Potato Soup
- Use a Higher Fat Milk: Whole milk or 2% milk will yield a creamier soup than skim milk.
- Add Cheese: Stir in shredded cheddar or Parmesan cheese for extra richness.
- Thicken with Flour: If your soup is too thin, add a slurry made of 1 tablespoon of flour mixed with 2 tablespoons of cold milk.
- Garnish: Top with chopped chives, bacon bits, or croutons for added flavor and texture.
Variations on the Classic
- Roasted Garlic Potato Soup: Roast garlic cloves before adding them to the soup for a deeper flavor.
- Broccoli Cheddar Potato Soup: Add chopped broccoli florets for a vegetable-packed twist.
- Spicy Potato Soup: Stir in diced jalapeños or cayenne pepper for a touch of heat.
- Creamy Leek and Potato Soup: Sauté leeks along with the onions for a more savory soup.
The Verdict: Is It Worth It?
While it’s possible to make potato soup with just milk, it’s not the ideal choice. The soup will be thinner and less flavorful than if you used a combination of milk and broth. However, if you’re in a pinch and only have milk on hand, it’s a viable option.
“Souper” Substitutes for Milk
If you don’t have milk, but still want a creamy potato soup, consider these substitutes:
- Cream: Heavy cream or whipping cream will add a luxurious richness to the soup.
- Yogurt: Plain yogurt will add a tangy flavor and help to thicken the soup.
- Sour Cream: Sour cream will give the soup a slight sourness and a velvety texture.
- Evaporated Milk: Evaporated milk is a good option if you want a thicker soup without adding too much fat.
Information You Need to Know
Q: Can I use almond milk or soy milk to make potato soup?
A: Yes, you can use plant-based milks, but they may not produce as creamy a soup as dairy milk.
Q: How can I store potato soup?
A: Store potato soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Q: What can I serve with potato soup?
A: Potato soup pairs well with grilled cheese sandwiches, salads, or crusty bread.