Cream substitutes in soup

December 8, 2020 1:12 PM

I want to make this potato leek soup tonight but don’t have heavy cream to stir in at the end. I do have whole milk, some half and half (maybe half a cup?), buttermilk, plain Greek yogurt, and a lot of goat cheese. What option/combo is going to give me the best results to add some creaminess to the soup?
posted by skycrashesdown to Food & Drink (19 answers total)

Half and Half. It's nice to do a drizzle of it so some bites are creamier.
posted by sexyrobot at 1:17 PM on December 8, 2020 [1 favorite]

trickle in the half and half so it doesn't split. then, a generous portion of butter to increase richness and mouth feel. tbh, i think garnishing with the cheese sounds delicious.
posted by j_curiouser at 1:17 PM on December 8, 2020 [3 favorites]

In my experience making potato leek soup, one doesn't have to add cream at the end. Of the choices you have, I'd add the half-and-half. It would add the most cream and the yogurt or buttermilk would be noticeably tangy in what is a smooth, mild flavored soup. You could also or alternatively whisk in a little butter at the end, should you choose.

BTW, looks like a good recipe. I like the fish sauce altho I've never added that to potato leek soup. Yet, that is.

(After posting this, I read the two postings above that entered before I finished typing. So we all three advise pretty much the same thing.)
posted by tmdonahue at 1:20 PM on December 8, 2020 [2 favorites]

Another traditional cream substitute is 1/3 part butter mixed with 2/3 parts milk. But really, just try the soup as you are making it and your tastebuds will tell you what to add.
posted by seasparrow at 1:27 PM on December 8, 2020

I stir a little yogurt in just about everything, and it's usually welcome.
posted by RobotVoodooPower at 1:33 PM on December 8, 2020

I would take a technique from my favorite caldo verde recipe and fish a couple of the potatoes out with some broth, hit them with an immersion blender making kind of a loose mashed potato purée; incorporated back into the soup you’ll get a creamy texture.
posted by furnace.heart at 1:45 PM on December 8, 2020 [12 favorites]

I've not done this with potato leek soup, but furnace.heart's suggestion worked for me for a white bean soup. I put a cup or two in my mini food processor.
posted by radioamy at 1:49 PM on December 8, 2020

I have subbed evaporated whole milk (which I keep in the pantry for this exact reason) and also, I think half and half would be fine. Evaporated milk makes reheating easier.
posted by kiwi-epitome at 1:56 PM on December 8, 2020

Personally I would mix three parts half and half with one part yogurt, then add to the soup.
posted by showbiz_liz at 2:06 PM on December 8, 2020

If you choose yogurt, it won't stand up to boiling. Add gradually right before you serve it, off the heat.
posted by citygirl at 2:26 PM on December 8, 2020 [1 favorite]

I never have heavy cream, and almost always have half and half for my morning coffee, so I usually end up using half and half for recipes that call for heavy cream, and it's never been disappointing.
posted by lunasol at 2:45 PM on December 8, 2020 [1 favorite]

My wife makes it with skim as 2 of us can't do dairy. We all think it's the best potato leek soup. There's no wrong answer. Just start with less of whatever under the "you can always add more" theory.
posted by chasles at 2:56 PM on December 8, 2020

Yogurt at the last minute. Plus butter if it's not full fat.
posted by Mngo at 3:11 PM on December 8, 2020

Vote against yogurt. I did it once for leek soup and ugh never again.
posted by St. Peepsburg at 3:47 PM on December 8, 2020

I would use the half and half, and then garnish the bowl with the goat cheese.
posted by Dip Flash at 5:47 PM on December 8, 2020

Response by poster: Thanks, all! Soup is instant potting away. I am going to stir in some half and half once it’s done (warmed slightly Jan the microwave) and top each bowl with some goat cheese and green onions.
posted by skycrashesdown at 6:04 PM on December 8, 2020 [1 favorite]

Response by poster: Update - the soup was excellent! I doubled the garlic and stirred in a half cup of warmed half and half instead of the heavy cream but otherwise made it as written. Served with garlic bread on the side, made a nice winter meal. Recommend the recipe to anyone reading this.
posted by skycrashesdown at 6:54 PM on December 8, 2020 [4 favorites]

For the future, I endorse that any of your suggestions would have worked nicely.

Also I'm gonna make this soup soon, thanks for the inspiration.
posted by desuetude at 11:37 PM on December 8, 2020 [1 favorite]

For the future (!) -- instead of warming your creamy stuff, be it yogurt, half and half, or whatnot, you can temper it by slowly mixing it together with spoonfuls of your hot stuff. This will stop any curdling action.
posted by nosila at 11:36 AM on December 9, 2020 [1 favorite]