HOME > Chowhound > Home Cooking >

Roux (sp?) or heavy cream?

samsammys Nov 9, 2009 01:05 PM

I'm not worried about calories or fat I'm asking about flavor and texture. Which is best for a potato soup?

  1. Click to Upload a photo (10 MB limit)
  1. JillO RE: samsammys Nov 9, 2009 02:08 PM

    Cream! A roux is mostly a thickener (esp. if you aren't toasting it to brown), and I doubt you'd need to thicken a potato soup. Cream will give you a silky mouthfeel and texture and richness...which is what I assume you are looking for.

    P.S. - Mods are bound to kick this over to the Home Cooking board at some point...

    1 Reply
    1. re: JillO
      samsammys RE: JillO Nov 9, 2009 02:18 PM

      no problem if they do kick it...I just needed an answer....it's what's for dinner!!! Thanks!!

    Show Hidden Posts