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1. Can I use a different type of potato?
Yes! Yukon Gold potatoes are a great choice for a creamy texture, while red potatoes hold their shape better in soups.
2. Can I make this soup in advance?
Definitely! This soup tastes even better the next day. Just reheat gently to avoid curdling the milk or cream.
3. Can I freeze this soup?
It’s best to freeze the soup without the milk or cream. When ready to serve, reheat and stir in the dairy for a fresh taste.
4. Can I use plant-based milk?
Yes! Unsweetened almond or oat milk works well, but the texture may be slightly less creamy.
5. How can I make this soup gluten-free?
Skip the flour and mash more potatoes to thicken the soup naturally, or use a gluten-free thickener like cornstarch.
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