Loaded Potato Soup Recipe
- Carbohydrate 11.4850333446429 g
- Cholesterol 42.1104167061035 mg
- Fat 14.7482083475715 g
- Fiber 0.197291670966737 g
- Protein 7.15366667181169 g
- Saturated Fat 9.01203750872466 g
- Serving Size 1 1 Serving (184g)
- Sodium 225.054214617638 mg
- Sugar 11.2877416736761 g
- Trans Fat 1.25376916788426 g
- Calories 206 calories
Step-by-step
- Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
- While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
- Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.
Can you thicken potato soup without scorching the dairy? Thickening dairy-heavy soups requires managing heat transfer and starch gelatinization. Here is how to execute this technique using standard kitchen tools.
Thermal Control and Thickening Mechanics
Whisking all-purpose flour directly into melted butter forms a blonde roux. Cook this paste for one minute to eliminate raw flour flavor before streaming in cold milk. Bring the liquid to a rolling boil to activate the wheat starches fully, then immediately drop the heat to medium. Simmering above medium heat denatures milk proteins, causing curdling.Microwave Steaming for Starch Integrity
Peeling and cubing eight potatoes into uniform 1-inch pieces ensures even softening. Microwaving them in a covered glass dish for 7 to 10 minutes traps steam, rupturing internal cell walls without leaching starches into boiling water. This method preserves potato solids for the soup base.Finishing with Acid and Fat
Remove the pot from direct heat before incorporating the sour cream and shredded cheddar cheese. High heat breaks dairy emulsions, resulting in a grainy texture and separated fats. Season with salt and pepper at the very end to adjust the final salinity accurately. Pair this rich soup with crisp green salads dressed in sharp vinaigrette; the high acid cuts through heavy dairy fats.
