Since it's Soup Week it seems like an appropriate time for a confession. I Sarah Trover am not a huge fan of soup. I'd much prefer a hearty bowl of stew or chowder, something with a little body, instead of a thin broth-based meal. That isn't to say that thin or creamy soups aren't tasty, but when given the choice, I'll go for thick over clear and thin every time. Because of that, potato starch is my go-to thickener and — dare I say — my soup BFF.
Why potato starch in comparison to other thickeners? I'll give you three reasons, and let's see if we can make a convert out of you too!
1. No Aftertaste: When mixed in to thicken a mixture you don't get that chalky, gritty, pasty aftertaste that you do with so many other thickeners. Always a bonus to know you can add a little extra and not alter the taste of your dish!
2. Inexpensive: Potato starch is no more expensive than cornstarch and although it can be found in the vegan/gluten free section at the health food store, if you head to an Asian market instead, you'll find large bags for less than $1!
3. Procrastinators Best Friend: Although many thicker stews and sauces start out with a roux base, potato starch can be added at the end of your cooking time instead of the beginning. In fact it does better that way and won't over-thicken. Because of this, you can make things a day or two in advance, or even freeze them without getting mealy. Once thawed, heat and then add your starch to thicken to your liking without your dish tasting like a science project.
Potato starch is a great add-in to have on hand and can really save the day when it comes to thicker stews, sauces and meals that need a little body to them. Although I still have other thickeners in my kitchen, I only use them when a recipe specifically calls for them. I always use potato starch as my main soup and stew thickener.
Related: What's the Difference? Flour, Cornstarch, Potato Starch, and Arrowroot
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I agree, potato starch is inexpensive, tasteless (in the sense of being without its own distinctive taste), and extremely useful.
I buy mine at an Asian market because it is so much cheaper there, and have always felt what I buy to be a quality product. Love it! Thanks for spreading the word.
Interesting...I may have to keep some of this on hand.
I'm totally going to try this, thanks :)
Sub it out for 1/4 of the flour in a waffle recipe. Great crispy waffles!
Yes! I love it too.
ive never used it in a soup, but ive used it as part of the yellow butter cake mix in the cakelove book (best yellow cake ever, if youre looking for a good recipe)!
Try sweet potato starch too!
Something I only realised recently but a roux can be whisked into a soup or liquid at the end of cooking. Although classic recipes have you make a roux and then add liquid, you can it in reverse. I find this works great for chowders - for some reason, the vegetables taste nicer when simmered in stock free of flour.