Creamy potato soup revolutionized: can you make it with half and half?
What To Know
- Half and half, a delightful blend of milk and cream, adds a velvety richness to potato soup, transforming it into a comforting and indulgent treat.
- Half and half imparts a velvety smoothness, creating a luscious and satisfying soup.
- For a smoother soup, use an immersion blender or transfer to a regular blender and puree until desired consistency is reached.
Yes, you certainly can! Half and half, a delightful blend of milk and cream, adds a velvety richness to potato soup, transforming it into a comforting and indulgent treat.
Benefits of Using Half and Half in Potato Soup
- Creamy Texture: Half and half imparts a velvety smoothness, creating a luscious and satisfying soup.
- Rich Flavor: The higher fat content of half and half enhances the soup’s flavor, making it more decadent and satisfying.
- Versatile Ingredient: Half and half can be used in place of milk or cream, offering flexibility in the ingredients you have on hand.
Ingredients for Potato Soup with Half and Half
- 2 pounds potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 1 cup half and half
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
1. Sauté Vegetables: Melt butter in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened.
2. Add Potatoes and Broth: Stir in diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
3. Make Roux: In a small bowl, whisk together flour and 1/4 cup of the hot soup broth.
4. Thicken Soup: Gradually whisk the roux into the soup and bring to a simmer. Cook for 5 minutes, or until soup has thickened.
5. Add Half and Half: Stir in half and half and season with thyme, salt, and pepper.
6. Puree (Optional): For a smoother soup, use an immersion blender or transfer to a regular blender and puree until desired consistency is reached.
Variations
- Add Cheese: Grated cheddar or Parmesan cheese adds a cheesy flavor to the soup.
- Use Different Vegetables: Substitute carrots and celery with other vegetables like green beans, peas, or corn.
- Make it Creamy: Add an extra 1/2 cup of half and half for an even richer and creamier soup.
Serving Suggestions
- Serve hot with crusty bread or crackers for dipping.
- Top with shredded cheese, chopped chives, or bacon bits.
- Pair with a crisp green salad for a balanced meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Tips
- Use starchy potatoes like Russet or Yukon Gold for a creamy soup.
- Don’t overcook the vegetables. They should be tender but still have a slight crunch.
- Adjust the seasonings to your taste.
- Serve the soup immediately for the best flavor and texture.
Questions We Hear a Lot
- Can I use heavy cream instead of half and half?
Yes, but it will make the soup richer and thicker. You may need to adjust the amount of cream used.
- Can I use skim milk instead of half and half?
Yes, but it will result in a thinner, less creamy soup.
- How do I store potato soup with half and half?
Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.
- Can I add other ingredients to the soup?
Yes, feel free to add your favorite vegetables, meats, or cheeses.
- How do I thicken potato soup?
Make a roux by whisking together flour and hot broth. Gradually whisk the roux into the soup and simmer until thickened.
