How do you make potato soup so it's not gluey?

To prevent the soup from being gluey, use Yukon Gold or russet potatoes when making potato soup. Skip waxy potatoes like Red Bliss or fingerling. They have a low starch content and often become sticky and gluey when mashed.

Will cheese help thicken potato soup?

Yes. Add shredded cheese in handfuls to the hot soup and stir after each addition. As the cheese melts it will thicken the soup.

How do thin ham and potato soup that is to thick?

Soups can thicken after they are refrigerated. If your soup is too thick, stir in some chicken or vegetable stock while it is reheating.

Easy Cheesy Ham and Potato Soup ~ 30 Minute Recipe

Name: Easy Cheesy Ham and Potato Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 pounds of Yukon Gold potatoes, peeled and cut in cubes; 4 cups reduced sodium chicken stock; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 1/4 cup sour cream, plus more for serving; 2/3 cup heavy cream; 2 cups shredded Colby jack cheese, divided; 2 cups diced ham, divided; 2 scallions, thinly sliced

Description

This super simple and cheesy ham and potato soup warms you up on a chilly day.

Ingredients

Units Scale

3 pounds of Yukon Gold potatoes, peeled and cut in cubes
4 cups reduced sodium chicken stock
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup sour cream, plus more for serving
2/3 cup heavy cream
2 cups shredded Colby jack cheese, divided
2 cups diced ham, divided
2 scallions, thinly sliced

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Instructions

In a large pot over medium high heat add the potatoes and reduced sodium chicken stock. Bring to a boil then reduce the heat to a simmer. Cover the pot and cook for 13 to 15 minutes or until the potatoes are tender.
Turn off the heat and mash the potatoes with a potato masher or immersion blender.
Return the heat to medium low and stir in the garlic powder, onion powder, kosher salt and pepper. Mix in the sour cream, heavy cream, 1 1/2 cups of cheese, and 1 1/2 cups of ham. Continue to stir and heat the soup until the cheese is melted.
Serve the soup in bowls topped with more sour cream, cheese, ham and scallions.

Notes

The best potato for potato soup is Yukon Gold. Their buttery flavor and ease of mashability make them my go to soup potato.
To control the amount of salt in the soup, use reduced sodium chicken stock. You can always add more salt, but it's difficult to remove a salty taste from soup.
Use a potato masher or immersion blender to mash the cooked potatoes. The soup will continue to thicken as it cools.
Change up the cheeses to suit your tastes. Sharp cheddar, mozzarella, Swiss, and Gruyere are tasty options.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: entrée
Method: cook on stove top
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 357
Sugar: 1 g
Sodium: 1514 mg
Fat: 23 g
Saturated Fat: 13.5 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 21.2 g
Fiber: 1.9 g
Protein: 16.8 g
Cholesterol: 77 mg