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Question about using a potato to stretch a soup
I was making a simple bean soup last week and realized I only had half a can of tomatoes left. Instead of opening a new one, I grated a whole russet potato into the pot. It broke down in about 20 minutes and made the broth thick and creamy without needing extra dairy or flour. It added another two full bowls to the pot for maybe 30 cents. Has anyone else tried this with other soups?
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nathan_foster602d ago
Wait, so @kevinwilson, are we just putting dirt in our soup now?
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kevinwilson2d ago
Oh man, that's a solid move right there. I do something similar with lentils in brothy soups, they just dissolve and thicken everything up. Works great for a chicken soup when you want it to feel heartier without adding noodles. Honestly, potatoes are a total secret weapon for making a little food go a long way.
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