My neighbor swore by using a single potato to stretch a soup for days

She said to boil one big russet, mash it into the broth, and it would thicken everything up and make it feel more filling. I tried it with a simple bean and veggie soup last week, and it honestly worked way better than I thought, adding maybe two extra meals from the same pot. Has anyone else tried this kind of trick with other cheap veggies?

4 comments

4 Comments

rileygarcia1mo ago

My mom always said that trick just makes the soup taste like watered-down potatoes, sorry @margaretramirez.

margaretramirez3mo ago

Read about using a handful of red lentils for the same thing... they sort of melt into the soup and make it creamy without needing dairy. Works great with tomato soup or a simple veggie broth.

logan5253mo ago

That potato trick is a lifesaver when the grocery budget gets tight. A bag of rice can do the same thing, just simmering a bit in the broth until it softens and swells up. It's amazing how a single cheap ingredient can turn a thin broth into a proper meal for the whole family. Those little bits of kitchen wisdom feel like quiet victories.

gavin3653mo ago

Tossed a handful of rolled oats into a minestrone once. They disappeared and made the whole pot way heartier.

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