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Nov 9, 2009 01:05 PM

Roux (sp?) or heavy cream?

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

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  1. 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

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