Try this Quick and Easy Potato Soup recipe, or contribute your own.
- salt and pepper to taste
- 1 cup sour cream
- 1 onion, finely chopped
- 2 sticks unsalted butter
- 2 tablespoons olive oil or vegetable oil
- 2 packages frozen ore-ida steam n' mash potatoes
- 1 quart unsalted chicken stock
- 1 pint half-and-half
- toppings: grated cheddar cheese chopped green onions, chopped crispy bacon
- Carbohydrate 31.1654699583105 g
- Cholesterol 268.130277512188 mg
- Fat 91.1007643609618 g
- Fiber 0 g
- Protein 21.7621388598883 g
- Saturated Fat 54.0206853939224 g
- Serving Size 1 1 plu (778g)
- Sodium 486.680705830081 mg
- Sugar 31.1654699583105 g
- Trans Fat 4.92870210672414 g
- Calories 1014 calories
Step-by-step
- Cook potatoes according to package directions.
- While potatoes are cooking, saute onion in a large Dutch oven.
- Add cooked potatoes to the onion.
- Add chicken stock, half-and-half, butter, and a teaspoon of salt to the pot.
- Bring to a simmer and cook for about 15 minutes, until butter is melted and soup thickens slightly.
- Stir in sour cream until completely blended into soup.
- Add additional salt and pepper to taste.
- Serve with baked potato toppings: cheese, bacon, green onions.
The Emulsion Trap
Adding dairy to simmering liquids without tempering frequently causes protein coagulation and graininess. High heat denatures the whey proteins in half-and-half and sour cream, forcing them to knot together into unpleasant curds. Lower the pot temperature below 180 degrees Fahrenheit before incorporating dairy products to maintain a uniform suspension of fats and liquids.
Starch Control via Pre-Cooked Bases
Utilizing prepared frozen potatoes removes the raw starch release phase that typically thickens stews from scratch. Simmering the base for 15 minutes allows the chicken stock and butter fats to emulsify fully without overworking the starch granules, preventing a gluey texture. Whisk continuously during the initial butter melt to distribute the milk solids evenly across the broth.
Thermal Management for Sour Cream
Stirring sour cream into boiling broth breaks the fat emulsion instantly due to its high acidity and lower fat melting point. Turn off the burner completely before folding in the sour cream, utilizing the residual heat of the Dutch oven to warm it gently. Pair this rich soup with crisp green onions and sharp cheddar cheese to cut through the high fat content with contrasting sulfur compounds and acidity.
