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Cooking Level: Intermediate

Living In: Essexville, Michigan, USA

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kdiddle is looking for: (3 recommendations)
Help with thickening stews and gravies...I am having a dinner party for some old friends soon and one of them requested my Cheesy Potato Soup but she has a Gluten Intolerance. I've always used a roux to thicken the soup up. Basically, I make the roux, then turn it into a thick sauce by adding milk, add cheese, and then mix it into my potatoes and the water they were cooked in. I've read that I can use arrowroot to thicken but I've never used it. Do you have any tips, techniques, or ideas than might help?

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Last updated: Apr. 8, 2013 6:31 am
Posted: Apr. 7, 2013 3:56 pm
Commented by: sassyoldlady
Apr. 7, 2013 4:03 pm
Make a cornstarch slurry.
gderr the dysfunctional
Apr. 7, 2013 4:11 pm
agree with ole sassy. but here is a great recipe, not sure if it is gluten-free.
Apr. 7, 2013 4:34 pm
Thanks. I'm going to try it out this week.
Apr. 7, 2013 5:30 pm
I go the cornstarch route, but also, if you don't mind using them, instant potato flakes can thicken creamy soups too.
Apr. 7, 2013 5:57 pm
I would not use the cornstarch. I would go the potato flake or potato flour route
Apr. 8, 2013 6:28 am
Cornstarch has gluten. Do not use. I use brown rice flour and it works excellent. Arrowroot is great too. They are easy to work with just like flour really.
Apr. 8, 2013 6:31 am
Different cornstarches have additives so be wary. Not all cornstarches are gluten free.
Recommended Recipe:
Photo of: Cheesy Potato and Corn Chowder

Cheesy Potato and Corn Chowder

Submitted by: Jackay 
Country-style milk gravy from a mix is added to vegetables simmered in chicken broth in this soup with Mexican-style processed cheese and green chiles. 
Recommended by: gderr the dysfunctional
Apr. 7, 2013 4:13 pm
this is terrific.
Apr. 7, 2013 5:06 pm
Double check the ingredients of the gravy mix. It probably is not gluten free!
Commented by: chefnickthedick
Apr. 7, 2013 4:32 pm
you should google slurry.. its just cornstarch and water and you can use that to thicken anything just like a roux.. and corn does not contain gluten
Apr. 7, 2013 4:34 pm
Yum! Saved :)
Apr. 7, 2013 5:09 pm
I make potato soup by cooking the potatoes, then adding milk and seasonings. Then, I blend part of the mixture, so the soup is thickened, but still a little chunky. I don't know if that would work with cheese, but you might give it a try! This way, you don't use either cornstarch or flour!
Apr. 7, 2013 5:17 pm
If you cook some of the potatoes longer, they will cook apart and make the soup thicker without adding anything else. Cornstarch can result in a jell-like texture which could make the soup unappealing.
Apr. 7, 2013 6:43 pm
when I make my cream of potato soup, I don't use cream, I use 2% milk and a little butter, I then take out some of the soup puree it in the blender and add it back to the soup. voila! thick hearty soup!
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