Is canned potato soup healthy?
Eating potatoes is a part of a healthy diet and it’s also true with potato soup. A hot bowl of potato soup in the cold days is what we all need. It is loaded with many nutrients like essential vitamins, minerals, fiber but low in fat and cholesterol, which is really good for our health.
However, it’s obvious that the commercial potato soup is not as good as the homemade counterpart. Overall, we can say that canned potato soup is pretty healthy but as we know, the canned stuff is usually high in sodium and contain some preservatives that are not really good for us to consume every day.
How to thicken canned potato soup using a starch thickener
Canned potato soup might turn out to be a perfect dish for someone, but sometimes the consistency of this store-bought soup is too runny for others. Don’t worry, you can still salvage the watery potato soup by some easy tricks below.
Ingredients
- A can potato soup
- 1 tbsp of cornstarch with about 25ml of cool water
Tools
- A saucepan
- A bowl
- A whisk
Instruction
- Pour the soup to a saucepan over medium heat
- Whereas, make a slurry from the prepared cornstarch and water in a bowl
- When the soup reaches the boiling, add the slurry to the pan and stir constantly
- Reduce the heat and simmer the mixture until it reaches your desired thickness
- Remove the pan from the heat and serve
Notes
- In addition to making a slurry from cornstarch, you can replace with four or you can also make a roux from equal parts of butter and flour
- It’s recommended to add the thickener mixture to the soup a little at once to prevent over thickening
How to thicken canned potato soup using potato flakes
Ingredients
- A can potato soup
- ¼ cup of instant potato flakes
Tools
- A saucepan or a pot with a lid
- A whisk
Instruction
- Pour the soup to a saucepan/ pot over medium heat and bring to boil
- Reduce the heat and simmer the soup
- Add the potato flakes to the soup and cover the pan/ pot with a lid
- Simmer for about 5 minutes
- Remove the pan/ pot from the heat and serve
Notes
- Using instant potato flakes is so convenient and won’t change any flavor of the original soup, also helps to enhance the potato flavor
- Depending on how runny the original soup is to add a suitable amount of potato flakes
What are the best canned potato soup recipes?
Canned potato soup actually tastes amazing right from the can. A little heat-up is enough to have a delicious and nutritious meal.
However, if you want to make your canned potato soup better, there are also a lot of ways to stick with it. In this part, we will show you 2 common and easy recipes to elevate potato soup that can satisfy your stomach and your mouth.
Creamy canned potato soup recipe
Ingredients
- A can potato soup (about 10.5 oz)
- 4 slices bacon
- ½ cup chopped onion
- A little milk
- Salt and pepper to taste
Tools
- A saucepan
- A spoon
Instruction
- Cook bacon until crisp in a saucepan then set aside but keep the bacon fat in the pan
- Add the onion to the pan and stir until golden
- Pour the soup into the pan and simmer for a few minutes
- Add a little milk if needed when you think the soup is quite thick
- Stir the soup until smooth and thicken properly
- Crumble bacon and stir in before serving soup
Notes
- You can just garnish the soup by sprinkling bacon on top
- Chicken broth can be substituted to milk to thin the soup and add more flavor
- Taste with salt and pepper if needed
Pesto chicken canned potato soup recipe
Ingredients
- A can potato soup (about 10.5 oz)
- 2 tbsp. of pesto sauce (homemade or store-bought)
- ½ cup of baby spinach
- A little lemon juice
- Roast chicken meat (shredded)
- Fresh basil and grated cheese to garnish
- Salt and pepper to taste
Tools
- A saucepan
- A bowl
- A spoon
Instruction
- Pour the soup into the pan over medium heat and bring to a simmer
- Add the pesto, chicken breast and lemon juice to the soup
- Stir and cook for about 5 minutes
- Add the baby spinach and stir to combine
- Taste with salt and pepper
- Remove the pan from the heat and pour the mixture to a bowl
- Top with fresh basil and grated cheese per your liking
Notes
- The baby spinach doesn’t need to be cooked long as over-tender spinach won’t be attractive in both appearance and flavor
- If you don’t have lemon juice, replace with white wine
