Potato soup is a comforting dish.
The creamy broth and soft chunks of potato make the perfect winter meal, but sometimes you might find yourself without any milk on hand to make it.
Or you just simply can’t use milk because someone in the family just doesn’t like it?
If this sounds like you, don’t fret.
There are plenty of substitutes for milk that will work just as well in your creamy potato soup recipe.
And in this post, I will share with you my favorite choice when it comes to replacing milk when cooking potato soup.
Let’s check it out.
What’s the best milk substitute for potato soup?
In my experience, the best milk substitute for potato soup is coconut milk.
And the ratio should be 1:1 for the best results in your final dish.
Coconut milk can be used to make the soup taste better.
You can add a little or a lot depending on the type of soup you want.
One example is chicken noodles, and another is vegetarian zoodle soup.
You should also try coconut milk in puréed soups like gingery butternut squash soup and minestrone.
How do you thicken milk for potato soup?
You can use cornstarch instead of flour to thicken milk for soup.
Add a tablespoon of it to the cold milk and then add it to the soup.
Alternatively, you can puree half the soup and then add that back into the pot.
Can you add milk to homemade soup?
Yes, you can add milk or dairy.
The milk will get less creamy the more you mix it in. (source)
How do you add milk to the soup without curdling?
You can add milk without it curdling by warming it first.
Then bring in a little heavy cream to the mixture.
Then you can add some acidic ingredients for the final steps.
What does adding milk to soup do?
Adding milk does three things.
It makes the dish creamy, it helps thicken the soup, and it can also make it taste better.
You should not boil your soup after adding dairy to it to prevent the dairy from curdling.
A good way to get your dish thicker is by using parts of your own soup as a thickener instead of adding flour or cornstarch. (source)
Why is my potato soup not thickening?
When you cook your potato soup, it might not turn out the way you wanted.
So put more potatoes in it.
You can put boiled mashed potatoes or some instant mashed potato flakes in the soup.
Add them little by little so that your soup will be thick enough when you are done cooking it.
How can I thicken the soup without flour or cornstarch?
You can put a handful of uncooked rice (any kind) and let it cook for 20-30 minutes.
This will make the soup thicker. (source)
How do you fix curdled potato soup?
To fix curdled potato soup, you can add an ice cube and lower the heat.
Whisking will help it.
You can also use warmed cream instead of water, and try to whisk it smooth alone or with a blender.
Can I boil soup with milk?
You should not do this.
Milk can curdle when you are boiling it.
The milk will be safe to eat, but it won’t taste good. (source)
Can I use whole milk in soup?
Yes, you can put whole cow’s milk in your soup and if you want to use a different kind of milk, make sure it is full-fat and not lite.
What’s the best way to make my potato soup creamier and thicker?
To make the soup thicker, there are many ways to do it.
One way is to blend all or part of the soup.
Another is to use cream or yogurt.
You can also add any of these: cornflour, flour, bread, butter, flour paste, rice, lentils. (source)
How do I thicken the soup without flour?
You can use cornstarch in place of flour to thicken the soup.
Mix an equal amount of cornstarch and water and add it to your soup.
Let the soup simmer and repeat if you want it thicker.
Does heavy cream thicken potato soup?
Yes, adding heavy cream will make potato soup thicker and help give it a creamy texture.
It will also add more flavor since it goes well with potatoes.
Add the cream to a bowl, then use some of your hot soup to warm up the cream before adding it.
After trying out coconut milk as a substitute for potato soup, I can say it’s the best.
And to begin, feel free to use this ratio of 1 cup of coconut milk for every one cup of water.
This way, your final dish will come out just right.
What is your experience with using different types of milk in making potato soup?