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Pureeing Potato soups- funny texture

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I have a love for potato soups but everytime I puree them with an immersion blender the texture of the soup is mealy. Am I over boiling the potato, using the wrong type of potato, or using the wrong tool? I don't own a blender and really love the easy one pot whizzing of my stick blender. Thanks!

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  1. I use a combo of russet or "general purpose white potatoes" and some more waxy potatoes like red skinned or yukon gold. Probably about one mealy potato to every two or three waxy. I do use an immersion blender, but don't blend it totally smooth. Leave some texture in the soup.

    Also what other ingredients are you using in the soup? I generally use leeks or onions and celery, which kind of dilute the mealy texture once they are blended.

    1. Have the potatoes or soup been frozen, either raw or cooked, at any point before pureeing? If so, that's your problem.

      1. The starch in potatoes turns gluey when they are overworked. Instead of using a blender, use a food mill. The texture will be much better.

        1. The potatoes are always fresh. I usually use garlic and leeks and usually use red potatoes as I always have them on hand.

          I'll try a combo or them. The soup is always silky smooth when I eat it out so I was trying to replicate that.

          3 Replies
          1. re: foodaholic8

            Maybe those eat out places use potato flakes rather than real potatoes?

            1. re: paulj

              Good point!

            2. re: foodaholic8

              Its the potatoes i think- definately try a mix with a russet potato, i use an immersion blender for potato soups and it works great.

            3. How long are you cooking your Potatoes?
              What is your ratio of Stock to Potato?
              Any kind of potato should work fine.

              1 Reply
              1. re: chefj

                My thoughts exactly- were the potatoes cooked thoroughly?

              2. Food mill.... great tool that doesn't turn your potatoes into "glue." Or the back of a wooden spoon.

                1 Reply
                1. re: smtucker

                  Grainy is the problem not gluey

                2. You can try forcing the soup through a strainer after you purée. That will smooth the texture but it's a pain. Stirring in a bit of dairy after you purée can also help even out the texture.

                  1. Usually 2 large potatoes to about 4 c broth (I never follow a recipe for soup). I cook them until fork tender, 15-20 min. Perhaps I just over cooked them the last few times.

                    1 Reply
                    1. re: foodaholic8

                      Over cooking does not result in a grainy texture.
                      They should be beyond Fork tender.
                      If I had to guess it is either under cooking or Potato variety.