Soups & Stews > Soup & Stew Thickeners > Natural Thickeners > Potatoes (Starchy)

Potato Starch Slurry Thickener

Learn how to create a simple potato starch slurry to naturally thicken your soups and stews. This method provides a smooth, gluten-free thickening option without altering the flavor profile of your dish significantly. This method is particularly suitable for lighter-bodied soups and stews where a subtle thickening is desired.

Prep Time
5 minutes
Cook Time
5 minutes
Servings
Variable (Thickens approximately 4-6 servings of soup/stew)
Ingredients
  • 2 tablespoons Potato Starch
  • 2 tablespoons Cold Water

Preparing the Slurry

In a small bowl, whisk together the potato starch and cold water until completely smooth. Ensure there are no lumps. This is crucial for even thickening and preventing clumping in your soup or stew. The mixture should have a milky consistency.

Adding to Soup or Stew

Bring your soup or stew to a gentle simmer. Reduce the heat slightly. Slowly drizzle the potato starch slurry into the simmering liquid, stirring constantly to prevent clumping. Continue stirring until the soup or stew reaches your desired consistency. This usually takes about 1-3 minutes.

Adjusting Thickness

If the soup or stew is not thick enough, mix another small batch of slurry (1 tablespoon potato starch + 1 tablespoon cold water) and add it gradually until the desired consistency is achieved. Be careful not to over-thicken, as potato starch can create a slightly gluey texture if overused.

Serving

Once thickened, the soup or stew is ready to serve. No further cooking is necessary. Avoid boiling the soup vigorously after adding the slurry, as this can break down the starch and thin the soup again.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is for the slurry itself, not the soup/stew it's added to.

Calories: ~35
Carbohydrates: ~8g
Protein: ~0g
Fat: ~0g

Other Considerations for Nutrition

Potato starch is primarily carbohydrate and provides minimal other nutritional value. When added to soup or stew, the overall nutritional profile will be determined by the other ingredients in the dish.

← Perfect Cornstarch Slurry for Soups & Stews Red Lentil Slurry for Soup Thickening →

FAQ

  • Can I use hot water to make the slurry?

    No, using hot water will cause the potato starch to clump together and it won't thicken properly. Always use cold water to create a smooth slurry.
  • Can I use cornstarch instead of potato starch?

    Yes, cornstarch can be used as a substitute, but the thickening power may be slightly different. You might need to adjust the amount used. Potato starch provides a slightly clearer and glossier finish compared to cornstarch.
  • How do I store leftover potato starch?

    Store potato starch in an airtight container in a cool, dry place. It should last for several months.
  • My soup became too thick, how to fix it?

    Add a little bit of broth or water until you have the desired consistency.