Can you freeze cream of potato soup?

Table of Contents:

1. Can you freeze cream of potato soup?
2. What potatoes hold up best in soup?
3. What flavor does celery add to soup?
4. How do you cook new potatoes so they don't fall apart?
5. How do you make fried potatoes not mushy?
6. Do you salt potatoes before or after cooking?
7. How do you keep potatoes from being mushy?
8. Why do my new potatoes go mushy?
9. Can I use russet potatoes instead of red?

Can you freeze cream of potato soup?

Experts say potato soup doesn't freeze well. Freezing soups with potatoes can become dry, because potatoes will sponge up moisture, and have a tendency to become grainy when defrosted. Plus, dairy-based soups can separate and lose their creamy consistency.

What potatoes hold up best in soup?

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better.

What flavor does celery add to soup?

Celery adds flavors and feelings of umami and depth to a recipe. In fact, the volatile compounds responsible for this effect work even in amounts small enough that the celery flavor isn't distinguishable. You could add just enough to get the flavor benefit without tipping anyone off.

How do you cook new potatoes so they don't fall apart?

Cook the potatoes in gently boiling water until tender, about 15 minutes for small Red Potatoes, New Potatoes or cubed large potatoes, and 20 to 25 minutes for quartered potatoes. You can use a fork to test to see if they are tender enough. Your fork should easily slide through the potato when they're properly cooked.

How do you make fried potatoes not mushy?

Don't overcrowd the skillet. You can put a cover on the skillet to help them cook for the first bit but take it off for the last part of cooking or your potatoes will be soggy. If these potatoes still aren't the recipe that you've been looking for try this. Boil the potatoes until almost done the night before.

Do you salt potatoes before or after cooking?

You can also leave the potatoes whole; this is best for when you are boiling a starchy potato that can become mushy during the cooking process. Potatoes soak up a lot of flavor, so salting the water prior to cooking is a good idea for the best taste.

How do you keep potatoes from being mushy?

Excess water is one way to ruin a perfect mash. A simple way to get around that problem is to fully drain your potatoes and place them back into the hot pot. The heat from the pot will make any excess water evaporate and prevent your mash from getting soupy.

Why do my new potatoes go mushy?

Mushy potatoes are mainly down to using the wrong type of potato for the dish planned. Some dishes need waxy potatoes, some need smooth and some need fluffy ones.

Can I use russet potatoes instead of red?

You absolutely can substitute red potatoes for the russets in potato soup. Red potatoes are waxy, have more moisture, and tend to keep their shape better when cooked, so some people actually prefer them when making soup. ... Russets are drier, have more starch, and break down easily when boiled.