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Whether you’re making a classic beefy potato soup or a hearty vegetable soup, The type of potatoes you choose for your recipe is also important. Don’t just pick a stud from the produce section and think it will suffice. It depends on the type of soup or stew you make. Including the texture you want. Some types of potatoes are better than others.
When to use baked potatoes
Baked potatoes include Russets, Idaho potatoes. and King Edward potatoes They are apparently often used for baking. But also for french fries. Because after cooking The insides of these potatoes burst into soft, fluffy clouds of potatoes. These potatoes have a lot of starch and not a lot of moisture.
However, baking potatoes isn’t always suitable for soup. Because the meat breaks easily and is consistent. So it doesn’t make the soup lumpy or have a lot of texture. If you want a very smooth and creamy soup. Choose a baked potato. But otherwise, look for other options.
If you use baked potatoes in soup Keep in mind that it is really hygroscopic. Therefore, you may need to add more broth or other cooking liquid. that you choose to balance
When to use all-purpose potatoes
As the name suggests These potatoes are potato equipment. You can use it anywhere. Because they don’t contain starch like baked potatoes. But it was still soft and creamy. Think about white potatoes. Yukon Gold Potatoes or Kennebec potatoes Use these potatoes for a slightly chunky potato soup. Or use it in soups where you want to add creaminess without completely breaking up the potatoes.
When to use boiled potatoes
Boiled potatoes are sometimes called wax potatoes, including fried potatoes, new potatoes, and red potatoes.
Boiled potatoes are usually boiled but are also roasted or used in gratins. They hold up well, have less starch and more wax. They will retain their shape even in boiling conditions. Therefore, it is a good choice for soups or stews filled with thick pieces of meat. You can use boiled potatoes in beef stews, for example in vegetable soup or in lentil soup. Potatoes and greens help boost immunity.
What about sweet potatoes?
If you want to use yams in soups or stews You can use sweet potatoes for purees and thinners. Diced and boiled sweet potatoes are soft and can be eaten in large soups. However, you can also use a blender to puree or cook cooked sweet potatoes to use in creamier soups, such as spicy sweet potato soup.
Lighter potato soup
Enjoy this light and comforting potato soup. It’s a classic vegetarian dish that combines health with flavor. Ready in just 40 minutes, it’s the perfect combination of soft vegetables. Creamy soy milk And delicious Russet potatoes. Each serving is under 300 calories.
Serving: 6
calorie: 299kilocalories
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- 2 tablespoon olive oil
- 1 onion diced
- 2 carrot diced
- 1 rib parsley diced
- 6 Russet Potatoes Peel and dice.
- 3 bowl vegetable stock
- 1/2 teaspoon black pepper or to taste
- 1/2 teaspoon salt or to taste
- 3 tablespoon All purpose flour
- 3 bowl soy milk
- 2 teaspoon dried parsley
- fresh chives Chopped for decoration (optional)
- Heat the olive oil in a pan over medium heat until browned. Add the onion and celery and sauté for about 5 minutes, until soft and starting to turn translucent.
- While the onions and celery are cooking Place the potatoes, carrots, and vegetable stock in a separate stock pot and bring to a boil. Cook for about 10 minutes until tender (test with a fork).
- Set the heat to low and put the flour into the pan. Along with the onions and celery until it starts to come together. (Add a little olive oil if needed.) Slowly add in the soy milk. Stir continuously until uniform and thick. Add potato, carrot, and vegetable stock mixture. Stir in parsley and garnish with fresh chives. Serve immediately.
- You can substitute butter for olive oil and regular milk for soy milk. It’s intended to be a lighter, more heart-healthy version.
- Russet potatoes will help thicken the soup and break up into a creamy soup with small potato pieces. You can use any type of potato. But if you use boiled potatoes You’ll need to use an immersion blender or transfer to a food processor to get a smooth, creamy consistency.
- If you were less concerned about calories Top with small pieces of bacon. and/or shredded cheddar for added comforting flavor.
calorie: 299kilocalories | carbohydrate: 51g | protein: 9g | fat: 7g | Saturated fat: 1g | Polyunsaturated fats: 2g | Monounsaturated fats: 4g | sodium: 754M.G. | potassium: 1172M.G. | fiber: 4g | sugar: 7g | Vitamin A: 4148IU | Vitamin C: 23M.G. | calcium: 210M.G. | iron: 3M.G.
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