As the chill of winter truly sets in, there's one culinary comfort that reigns supreme in British kitchens: a steaming, hearty bowl of soup. But what happens when your homemade broth turns out a little too thin? According to a legendary French chef, the solution is probably already sitting in your cupboard.
The Secret Ingredient from a Culinary Master
On his television programme, Jacques Pepin: More Fast Food My Way, the esteemed chef Jacques Pépin demonstrated a remarkably simple way to thicken soups. The 89-year-old culinary sensation, a respected expert in French cuisine, bypassed the usual suspects like cornflour and revealed his preferred thickening agent: instant mashed potatoes.
In an episode featuring his quick leek and potato soup, Pépin showed viewers how he sautés chopped leeks and mushrooms, simmers them in chicken stock, and then incorporates the instant potato flakes directly into the pot. The result is a beautifully thickened, rich soup achieved with minimal effort.
Why This Hack Works So Well
When you stop to consider it, the logic is brilliantly straightforward. At its core, instant mashed potato is simply dehydrated potato. Using it as a thickener is similar to employing powdered potato starch, but with a key advantage: it blends in seamlessly without the risk of creating lumps.
This method stands in contrast to other common techniques. Creating a cornflour slurry involves mixing the powder with cold water first, while making a roux requires cooking flour with fat. Both are extra steps that the instant potato hack cleverly avoids. The plain potato flakes thicken the soup instantly and impart a neutral, pleasant flavour that complements most recipes.
How to Use the Trick in Your Own Kitchen
Integrating this professional tip into your own cooking routine could not be easier. Chef Pépin's instructions are clear and simple.
Near the end of your soup's cooking time, stir in a couple of tablespoons of instant mashed potato. Allow the soup to bubble for another five minutes to let the flakes fully dissolve and cook through. Then, taste and assess the consistency. If you desire an even thicker texture, simply add another tablespoon and repeat the process.
It's important to remember that not every soup calls for thickening. Delicate, brothy soups like a Vietnamese pho or a clear bone broth are best left in their original, liquid state. However, for those times when you want to bulk up a vegan vegetable noodle soup or add more substance to a classic recipe, this hack is a genuine game-changer. As Jacques Pépin himself explained on his show, "I'm using an instant mashed potato here... it gives you the thickening, the richness of it, and that's what you want. It's great."
