How do I thicken my baked potato soup?

Table of Contents:

1. How do I thicken my baked potato soup?
2. Can I use potato starch instead of flour for frying?
3. Can you eat potato starch raw?
4. What can I use as a substitute for potato starch?
5. Can I make my own potato starch?

How do I thicken my baked potato soup?

Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with 1⁄4 cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.

Can I use potato starch instead of flour for frying?

The best cornstarch substitute is potato starch. It has the right structure to provide the crispy and rigid coating that cornstarch does. ... Potato starch can be heated to high temperatures and it won't burn which makes it perfect for deep frying food.

Can you eat potato starch raw?

It tastes kind of bland and can be added to your diet in various ways, such as by sprinkling it on your food, mixing it in water or putting it in smoothies. Four tablespoons of raw potato starch should provide 32 grams of resistant starch.

What can I use as a substitute for potato starch?

Other Potato Starch Substitutes

• Ground Matzo. Ground matzo is a not-so-popular alternative, to be honest. ...
• Wheat Flour. If gluten is a concerning matter to you, then you can try using wheat flour as an alternative. ...
• Tapioca. Tapioca is also known as tapioca starch. ...
• Coconut Flour.

Can I make my own potato starch?

You only need the strained potato water to make the starch. You do whatever you want with the grated potatoes, such as using them to make hash browns. If you won't use them right away, cover them with water, add a squirt of lemon juice, and keep them in the fridge.