Basic version, with options.
- Carbohydrate 1.71233333333333 g
- Cholesterol 0 mg
- Fat 0.0183333333333333 g
- Fiber 0.311666675408681 g
- Protein 0.201666666666667 g
- Saturated Fat 0.0077 g
- Serving Size 1 1 Serving (57g)
- Sodium 0.733333333333333 mg
- Sugar 1.40066665792465 g
- Trans Fat 0.00513333333333333 g
- Calories 7 calories
Step-by-step
- Boil ingredients until tender.
- Then I like to puree all the ingredients in a blender.
- Alternatively, you can puree some of the mixture and leave the rest chunky.
- Me, I like the smooth version best.
- Ladle into individual soup bowls.
- (Why did I include this on my index cards? Did I think I might eat the soup out of the large pot? Sheesh.)
- Add salt and pepper, to taste.
- Add extra-sharp cheddar cheese (I love cheese, so I use a lot, but it's your choice).
How does a velvety blended starch survive the transition from fresh pot to storage container without turning into a solid block of paste? When potatoes boil and rupture, they release amylose and amylopectin molecules into the surrounding liquid matrix, creating a suspension that thickens further as thermal energy drops below 60 degrees Celsius. This cooling phase initiates retrogradation, a process where dissolved starch chains realign into semi-crystalline structures that trap free water molecules and increase viscosity over time.
Holding this mixture in the refrigerator for twenty-four hours allows those molecular rearrangements to complete fully, which alters the mouthfeel and demands specific mechanical adjustments during reheating. Applying gentle heat on a stovetop burner prevents scorching while encouraging the retrograded starches to relax, though adding a splash of fresh broth becomes necessary to restore the original fluidity lost during cold storage. High-speed blending prior to chilling shears the vegetable fibers into smaller fragments that bind water more efficiently, but it also accelerates the firming rate inside the refrigerator compared to a coarser, partially chunky preparation.
Freezing presents an entirely separate challenge because ice crystal formation physically ruptures the delicate starch-water gels, forcing liquid out of the suspension and leaving behind a grainy, separated liquid upon thawing. Storing the soup in airtight glass containers for no longer than three to four days avoids the worst structural degradation while keeping microbial growth at bay. Incorporating dairy fats like sharp cheddar should always happen after the reheating phase is complete, preventing proteins from curdling when exposed to prolonged thermal stress.
Managing this evolution requires paying close attention to hydration levels at every stage of the storage lifecycle rather than relying on initial measurements alone. Adjusting the seasoning profile becomes critical on the second day because cold temperatures dull human taste receptor sensitivity, meaning salt levels that tasted balanced initially will register as flat until corrected.
