Quick Answer
There are a few key things you can do to keep potatoes from getting mushy in potato soup:
– Use starchy potatoes like russets or Yukon Golds – they hold their shape better than waxy potatoes.
– Cut the potatoes into roughly equal sized pieces so they cook evenly. About 1-inch cubes is a good size.
– Don’t overcook the potatoes. Cook just until tender but not falling apart.
– Add the potatoes toward the end of cooking the soup, so they don’t overcook.
– Stir the soup gently to avoid breaking up the potatoes.
– Add some flour or cornstarch when you add the potatoes to help thicken the broth so it doesn’t over penetrates the potatoes.
– Refrigerate the soup overnight. This allows the potatoes to soak up some of the liquid and firm up.
Why Potatoes Get Mushy in Soup
There are a few reasons why potato pieces can turn mushy in soups:
Using the Wrong Potato Type
The type of potato you use makes a big difference. Waxy, low starch potatoes like red potatoes and new potatoes don’t hold their shape well when cooked. They easily break down and turn mushy. High starch potatoes like russets, Yukon golds and purple potatoes are great for soup because they keep their shape and don’t disintegrate as easily when simmered. The starch in these varieties helps cement the cellular structure so it stays intact.
Cutting Potatoes Too Small
How you cut the potatoes is also important. If you dice them into tiny pieces, there’s a lot more surface area for the liquid to penetrate and turn the exterior mushy. Larger 1-inch chunks won’t fall apart as easily.
Overcooking
One of the biggest reasons potatoes turn to mush is overcooking them. Even high starch varieties will eventually break down if simmered too long. Potatoes are done when they are tender but still hold their shape when poked with a fork. As soon as they start feeling at all mushy, remove the soup from heat.
Adding Potatoes Too Early
Many soup recipes have you add the potatoes right at the beginning with the aromatic veggies. But this often leads to overcooking. It’s better to par-cook them in the microwave first, then add them toward the end when the soup is nearly done. This shortens the cooking time considerably.
Excess Liquid
A very brothy soup can also cause potatoes to get waterlogged and mushy. If the liquid ratio is off, the broth will penetrate and overhydrate the potato cells. Thicken the broth well with a roux or cornstarch slurry to limit excess thin liquid.
Aggressive Stirring
Vigorously stirring or whisking the soup can also damage the tender potatoes. Use gentle folds instead to incorporate ingredients without breaking up the potato pieces.
Tips to Keep Potato Soup Potatoes Firm
Here are some handy tips to keep your potato soup potatoes plump and tender instead of mushy:
Use Starchy Potatoes
As mentioned, high starch potatoes like russets and Yukon golds hold their shape best in soups. The starch helps cement the cells so they don’t disintegrate. Waxy potatoes simply don’t have enough structural integrity.
Cut Potatoes to Equal Size
Cutting the potatoes into same-size 1-inch chunks helps them cook evenly. With uniform pieces, you’ll get tender potatoes throughout without any raw bits in smaller pieces or mushy overcooked ones in larger chunks.
Par-Cook the Potatoes
Most soup recipes have you add raw potatoes, but this often overcooks them. Par-cook the potatoes first in the microwave or by boiling until just shy of tender. Then add them toward the end of cooking the soup just to heat through and absorb flavors.
Don’t Overcook
Test the potatoes as the soup simmers. As soon as they are tender but still hold their shape, remove from heat. Err on the side of underdone rather than overcooked.
Add a Thickener
When you add the potatoes, also stir in some flour or cornstarch slurry. This will thicken up the surrounding broth so it can’t over-penetrate and turn the potatoes to mush.
Cook Soup in Batches
For chunkier soups, cook in smaller batches rather than one large pot. Less potatoes cooking in more liquid is more likely to cause mushiness.
Gently Reheat
When reheating leftover soup, use medium low heat and stir infrequently to avoid further breakdown of the potatoes.
Refrigerate Overnight
Letting the soup cool in the fridge overnight allows the potatoes to firm back up by absorbing some of the surrounding liquid. Just reheat gently.
Potato Soup Recipes with Firm Potatoes
Here are some tasty potato soup recipes that use these tips for tender yet firm potato pieces:
Loaded Baked Potato Soup
Ingredients:
– 3 lbs russet potatoes, peeled and cut into 1-inch cubes
– 6 slices bacon, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/3 cup flour
– 2 cups milk
– 1 cup shredded cheddar cheese
– 2 tbsp butter
– Salt and pepper to taste
– Optional toppings: sour cream, chives
Directions:
1. Microwave potatoes 5-7 minutes until slightly softened but still quite firm.
2. Fry bacon until crisp; remove and drain on paper towels. Reserve 2 tbsp bacon fat.
3. Saute onion in bacon fat until translucent. Add garlic and cook 1 minute more.
4. Stir in flour and cook 2 minutes. Gradually whisk in broth, then milk. Bring to a simmer.
5. Add potatoes and simmer 5-10 minutes until just tender. Do not overcook.
6. Reduce heat to low and stir in cheese and butter until melted and creamy. Season with salt and pepper.
7. Top bowls of soup with crispy bacon, sour cream, and chives.
Creamy Potato Leek Soup
Ingredients:
– 1 tbsp olive oil
– 2 leeks, sliced (white and light green parts only)
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 3 medium russet potatoes, peeled and diced
– 1 bay leaf
– 1/2 tsp thyme
– 1/2 cup heavy cream
– Salt and pepper to taste
Directions:
1. Heat oil in large pot over medium heat. Add leeks and cook 5 minutes until softened. Add garlic and cook 1 minute more.
2. Add broth, potatoes, bay leaf and thyme. Bring to a boil.
3. Reduce heat, cover and simmer 10-15 minutes until potatoes are tender but still hold shape.
4. Discard bay leaf. Puree soup with immersion blender or regular blender.
5. Return to pot and stir in heavy cream. Season with salt and pepper.
Autumn Harvest Potato Chowder
Ingredients:
– 4 slices bacon, diced
– 1 onion, chopped
– 2 carrots, peeled and chopped
– 2 stalks celery, chopped
– 2 lbs Yukon gold potatoes, peeled and diced
– 3 cloves garlic, minced
– 1/4 cup flour
– 4 cups chicken broth
– 1 cup half-and-half
– 1/2 tsp sage
– 1 cup frozen corn
– Salt and pepper to taste
Directions:
1. In large pot, cook bacon until crispy. Remove bacon bits, reserving drippings.
2. Add onion, carrot and celery to drippings. Cook 5 minutes until softened.
3. Add garlic and cook 30 seconds until fragrant.
4. Sprinkle in flour and cook 2 minutes more.
5. Whisk in broth, then stir in potatoes. Bring to a boil.
6. Reduce heat and simmer 10-15 minutes until potatoes are just tender.
7. Stir in half-and-half, sage, corn, and cooked bacon.
8. Season with salt and pepper. Heat through but do not boil.
Storing and Reheating Potato Soup
Properly storing and reheating leftover potato soup is important for keeping the potatoes from turning to mush. Here are some tips:
– Let soup cool completely before storing in the fridge in an airtight container. The temperature change helps solidify the starches.
– Store soup for 3-5 days maximum. Potatoes will deteriorate in texture over time.
– When reheating, use medium low heat and stir gently to prevent further breakdown of the potatoes.
– Add a little extra milk or cream when reheating to thin soup to original consistency.
– Bring soup just to a simmer when reheating. Do not let it come to a full rolling boil.
– If soup seems too thick, stir in hot water or broth by the tablespoonful to adjust consistency.
– For the best texture, try to avoid freezing potato soups if possible. The ice crystals formed during freezing will damage the cell structure.
Conclusion
With starchy potato varieties, even cuts, gentle cooking, and proper storage, you can make potato soups with tender chunks instead of mush. Russets and Yukon golds hold up best, as does par-cooking and adding potatoes later in cooking. Thickeners also prevent excess liquid from breaking down the spuds. Follow these tips, and your potato soup will have great body and potato texture every time.