Potatoes are the unsung heroes of the thickening world. Simply dice one raw potato and let it simmer right in your soup. As it cooks, it releases starch that naturally thickens the liquid.
For a truly silky result, blend a portion of the cooked potato back into the pot. This trick is a staple in French potato leek soup, giving it that iconic, creamy texture without dairy.
Don’t stop at potatoes. Try sweet potatoes, parsnips, or even a handful of cauliflower florets. They puree into a smooth, luxurious base that adds a subtle sweetness and a pop of color.
A Fun Fact
Did you know the ancient Incas were among the first to use potatoes as a thickener? They’d dry them into a powder called chuno, which could be stored for years and used to thicken stews. Talk about forward thinking!
