Six chefs have shared their preferred ingredient for thickening watery homemade soup, and potato emerged as the top recommendation. The advice comes as autumn approaches and home cooks turn to hearty comfort food.
Potato leads the recommendations
Kim Woodward, head chef of The Coal Shed London and Brighton, praised the humble potato as her secret weapon. She said: “The humble potato is my secret weapon. Forget heavy cream, a good potato like the Maris piper, gives soup that silky, comforting texture naturally, while letting the vegetables do the talking.”
Sean Dell, Executive Head Chef at Horwood House in Buckinghamshire, agreed. He told the Express: “I add Potato, whatever soup I’m making, I always add a couple of large peeled chopped potatoes, it is a natural thickener and gives the soup a lovely creamy texture.”
Vegetables and potato flakes as alternatives
Mark Sargeant, chef-in-residence at The Victoria Oxshott, said the key is the vegetables themselves. He said: “For thickening soups; for me it just has to be as simple as the vegetable you are using. I never need or rely on anything other than the ingredient itself be it potatoes, celeriac, cauliflower or Jerusalem artichokes the key is to cook them out in butter really well so they are super soft then add your hot stock.”
Mark McShane, chef, food nutritionist and food safety expert, recommended instant potato flakes. He said: “My go-to thickening agent is instant potato flakes. Essentially instant potatoes are dehydrated potato starch and solids that instantly thicken liquid when dissolved.”
Root vegetables and rice as other options
Tom De Keyser, chef at The Chalk Freehouse Chelsea, part of Tom Kerridge group, suggested squashes and root vegetables. He said: “This is the perfect time of year for squashes and root vegetables all coming into lovely season. Squash and root vegetables are all perfect for making soups and are also ideal for a thick soup base.”
Scott Hallsworth, chef and founder of Joe’s Oriental Diner, prefers rice. He said: “Rice is my favourite natural thickener for soups. Add a small handful at the beginning when making a vegetable soup—or even a richer, thicker miso soup—and let it simmer until the grains soften and release their starch, giving the soup a wonderfully silky body.”
