Potatoes in soup? Always a good idea. They add that hearty texture, thicken the broth, and soak up all the delicious flavors from your ingredients. But when you’re prepping that big pot of soup or stew, you might find yourself wondering: Do I need to boil the potatoes before throwing them into the soup? It’s a question that can trip up even the most experienced home cooks.
Before we dive into the nitty-gritty of boiling, chopping, and seasoning, I’d recommend checking out this Cheesy Scalloped Potatoes Recipe if you love using potatoes in all forms. It’s a rich, creamy dish that’s sure to hit the spot.
Now, let’s talk soup—and more specifically, potatoes in soup. Do you need to pre-boil them? Let’s break it all down!
Why Potatoes Are a Soup MVP
Potatoes are a staple in soups and stews for a few simple reasons: they’re cheap, versatile, and can totally transform the texture of your dish. Whether you’re making a creamy potato soup, a chunky vegetable stew, or a thick chowder, potatoes play a key role. They add that rich, satisfying body to your broth and help thicken the liquid as they cook. For some inspiration on how to incorporate potatoes into your favorite dishes, check out this guide to different potato types and their uses.
But the real question is whether you should boil those potatoes before tossing them into your pot of soup. The answer isn’t as straightforward as you might think—it really depends on the type of soup you’re making and what kind of texture you want from your potatoes.
Do You Need to Boil Potatoes Before Making Soup?
The short answer: sometimes. The long answer? Well, that depends on a couple of factors, like how much time you’ve got, the type of soup you’re making, and how you want your potatoes to taste and feel in the finished product.
1. If You’re in a Rush, Boiling Can Help
Let’s say you’re short on time, and you want your soup to come together quickly. In that case, boiling your potatoes separately can really help. Pre-cooking the potatoes means they’ll be nice and soft by the time you add them to the soup, speeding up the whole process. By the time your broth is simmering, the potatoes will already be cooked and ready to eat.
2. Texture Control: Keep It Smooth or Chunky
Boiling potatoes before adding them to the soup gives you better control over their texture. If you want a silky smooth soup (think creamy potato soup), pre-boiling the potatoes makes it easier to mash or blend them into the broth. If you’re looking for a more rustic, chunky vibe, you might prefer cooking the potatoes right in the soup.
3. Avoiding Mushy Potatoes
Here’s another benefit of pre-boiling: you can avoid overcooking your potatoes. Potatoes have a tendency to break down into mush if they simmer for too long. By boiling them separately and adding them into the soup when the other ingredients are almost done, you’ll ensure that the potatoes stay tender without becoming mushy.
When Potatoes Should Go Straight into the Soup
There are plenty of times when pre-boiling potatoes just isn’t necessary. In fact, adding raw potatoes directly into your soup has its own perks.
1. Flavor Infusion: Let the Potatoes Soak It All In
When you add potatoes straight into your soup, they get the chance to soak up all the delicious flavors of your broth, spices, and other ingredients. The starch in the potatoes will naturally thicken your soup, making it richer and heartier. Plus, the potatoes will absorb some of the liquid as they cook, making every bite more flavorful.
2. One-Pot Wonder: Save Time and Dishes
Who doesn’t love a one-pot meal? When you cook potatoes directly in the soup, you save yourself from washing another pot. Fewer dishes, more time to relax!
3. Even Cooking Times
If your soup recipe has other veggies or proteins that need to cook alongside the potatoes, throwing them all in the pot together ensures everything cooks at the same time. No need to worry about pre-boiling or timing things out perfectly—just let everything simmer together until it’s ready to eat.
How to Cook Potatoes in Soup Without Pre-Boiling
If you’ve decided to cook your potatoes directly in the soup, here are a few tips to make sure they turn out perfectly:
1. Cut Them Right
Size matters! If you’re adding raw potatoes to your soup, cutting them into bite-sized pieces will ensure they cook evenly and don’t take forever to soften. Smaller pieces (about 1-inch cubes) will cook faster and absorb more of the broth, while larger chunks might hold their shape better but take longer to cook through.
2. Add Them at the Right Time
Timing is key. Potatoes generally take about 20-30 minutes to cook through when added to simmering liquid. Add them in at the right point in your cooking process—usually about halfway through the recipe—so they soften without overcooking.
3. Test for Doneness
The best way to tell if your potatoes are done? Give them a poke! If a fork slides in easily, they’re ready to go. If you’re planning on blending the soup, you’ll want to make sure the potatoes are completely soft, so they blend smoothly.
Choosing the Right Potato for Your Soup
Not all potatoes are created equal, especially when it comes to making soup. Different types of potatoes bring different textures and flavors, so it’s worth knowing which ones will work best for the kind of soup you’re making.
1. Starchy Potatoes: Perfect for Creamy Soups
Russet or Idaho potatoes are your go-to if you want a creamy, smooth soup. They’re high in starch and low in moisture, which means they break down easily as they cook. These potatoes are ideal for soups where you’ll be blending or mashing the potatoes to thicken the broth.
- Best for: Creamy potato soup, chowders, or any soup where you want a rich, thick texture.
2. Waxy Potatoes: For When You Want Potatoes to Hold Their Shape
Yukon gold or red potatoes are waxy varieties that hold their shape better than starchy potatoes. They’re low in starch and high in moisture, so they stay firm even after cooking. This makes them perfect for soups where you want the potatoes to stay intact, like stews or chunky vegetable soups.
- Best for: Hearty stews, brothy soups, and any soup where you want the potatoes to remain firm.
3. All-Purpose Potatoes: The Versatile Choice
If you’re not sure which type of potato to use, all-purpose potatoes like white potatoes or Yukon golds are a safe bet. They strike a balance between starchy and waxy, giving you the best of both worlds. They hold their shape pretty well, but they’ll also break down a bit to help thicken your soup.
- Best for: All kinds of soups, from creamy chowders to chunky stews.
To Peel or Not to Peel? That Is the Question
So, should you peel your potatoes before adding them to soup? The answer depends on the kind of soup you’re making and your personal preference.
1. Leave the Skins On for Extra Texture
Leaving the skins on your potatoes adds a bit of extra texture to your soup and gives it a rustic feel. Plus, the skins are packed with nutrients and fiber, so it’s a healthy choice too. This works especially well with red or Yukon gold potatoes, which have thinner skins that blend seamlessly into the soup.
2. Peel for a Smoother Texture
If you’re making a smooth or creamy soup—like potato leek soup or clam chowder—you’ll probably want to peel the potatoes. Removing the skins gives the soup a more uniform texture, and it’ll blend more smoothly if you plan to puree the soup.
Avoiding the Dreaded Mushy Potato
Mushy potatoes in soup can be a total bummer. Nobody likes a potato that’s fallen apart into the broth, turning your chunky stew into a gluey mess. Here’s how to avoid it:
1. Watch Your Cooking Time
If you’re cooking your potatoes directly in the soup, make sure not to overdo it. Potatoes usually take 20-30 minutes to cook through, depending on their size. Set a timer and check them frequently to make sure they’re soft but not falling apart.
2. Cut Even Pieces
Cutting your potatoes into evenly sized pieces ensures they’ll all cook at the same rate. If some pieces are bigger than others, you’ll end up with some mushy bits and some undercooked ones. Aim for uniformity!
3. Choose the Right Potato
As we mentioned earlier, waxy potatoes (like red potatoes or Yukon golds) hold their shape better than starchy ones. If you want firm potatoes in your soup, go with a waxy variety.
FAQ Section: Everything You’ve Ever Wondered About Potatoes in Soup
Let’s get into some frequently asked questions about adding potatoes to soup.
1. Should I Cook Potatoes Separately Before Adding Them to Soup?
It depends! If you want to save time and control the texture of the potatoes, boiling them separately is a good option. If you want the potatoes to soak up the flavors of the soup, cook them directly in the broth.
2. How Long Do Potatoes Take to Cook in Soup?
Potatoes typically take 20-30 minutes to cook through in simmering soup. The exact time depends on the size of your potato pieces and the type of potato you’re using.
3. Do Potatoes Thicken Soup?
Yes! Starchy potatoes, like russets, naturally thicken soup as they cook and release starch. This is great for chowders or creamy soups where you want a thicker consistency.
4. Do I Need to Peel Potatoes for Soup?
Not necessarily! For a more rustic soup, you can leave the skins on. But if you’re going for a smooth, creamy texture, peeling the potatoes is usually the better option.
Final Thoughts: To Boil or Not to Boil?
So, do you need to boil potatoes before making soup? The answer is sometimes yes, sometimes no. It all comes down to what kind of soup you’re making and the texture you want. Boiling your potatoes separately can save time and give you better control, but cooking them directly in the soup lets them absorb all those tasty flavors.
At the end of the day, there’s no right or wrong answer—it’s all about personal preference. Experiment with different methods and see what works best for your favorite soup recipes. Whether you’re making a hearty beef stew, a silky potato bisque, or a chunky vegetable soup, potatoes will always be a welcome addition to your bowl.