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Help! I scorched my potato soup. What can I do to get rid of that burnt flavor?

I removed it from the original pot. Now what?

asked by MaureenCBerry over 5 years ago
6 answers 19616 views
7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 5 years ago

Depending on how thick your soup is, you can add some milk. If the consistency is such that it does not allow you to add more liquid, cook a couple of extra potatoes and puree them with the milk, then add that to your pot. The milk will help the burnt taste dimisnish, though not eliminate it altogether. If you do boil extra potatoes, add a sprig of an herb of your choice- that will help some too.

36c8340a 844a 434e a75d 32001209ad64  fb avatar
added over 5 years ago

I don't think you can eliminate it. Sorry.

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

Perhaps add some smoked paprika or chipotles, which have a smoky taste of their own.

Voted the Best Answer!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

That is a great suggestion to mask the burnt flavor. I'd try that and if it doesn't work toss. No use adding other good ingredients to bad just to get a larger quantity of burnt soup, yeah?

32fb3935 151a 4db2 ac26 980d4c0d5cea  lorigoldsby
added over 5 years ago

I agree with nut cakes....the reason a cream soup can take on the flavor of whatever ingredient (fish, chicken, broccoli, etc) you are working with, is the same reason you can't mask the scorched taste of the cream. No sense tossing more money in the pot.

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 5 years ago

Pretty much any cook has mastery over the "skill" of tossing something. When somebody asks for a way to remedy something, I trust their judgement that the degree of the problem leaves room for improvement. I'd say oven roasted potatoes make a nice cream soup, so I don't see why a potato soup for a home meal couldn't be salvaged with a bit of extra effort.

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