My mother shared her secret with me. She adds instant potatoes to her soups instead of corn starch or flour. Works great with Cream of Broccoli and Potato. I never knew why hers tasted better than mine! She also cooks up a batch of regular instant potatoes and then adds one or two potatoes with the skin for a nice "smashed" dish. Microwave makes the potatoes in a hurry.
I've been adding instant potatoes to my homemade soups (especially potato, corn chowder & stews) for years. I've always used this trick for soups that already have potatoes as part of their main ingredients, but, now that I think about it, I'm wondering if instant potatoes would also be a good way to thicken up store bought soups?
* I never told anybody about adding the instant potatoes before because it seems that most people have an aversion to boxed potatoes, but, you are right... as long as no one knows the soup has "boxed" potatoes in it, they all seem to like these soups just fine & come back for seconds!
Instant mashed potato flakes also work well to thicken stews, gravies, chowders and casseroles that are too "soupy". Just adjust the seasoning if needed.
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