Question about using a potato to stretch a soup

I was making a simple bean soup last week and realized I only had half a can of tomatoes left. Instead of opening a new one, I grated a whole russet potato into the pot. It broke down in about 20 minutes and made the broth thick and creamy without needing extra dairy or flour. It added another two full bowls to the pot for maybe 30 cents. Has anyone else tried this with other soups?

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3 Comments

nathan_foster605mo ago

Wait, so @kevinwilson, are we just putting dirt in our soup now?

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danielmartinez3mo ago

Why ruin a good soup by turning it into sludge?

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kevinwilson5mo ago

Oh man, that's a solid move right there. I do something similar with lentils in brothy soups, they just dissolve and thicken everything up. Works great for a chicken soup when you want it to feel heartier without adding noodles. Honestly, potatoes are a total secret weapon for making a little food go a long way.

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