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Am I the only one who thinks canned potatoes are better than fresh for soup?
Everyone on here keeps saying fresh potatoes are the way to go for soup, but I tried a test last month with two pots side by side. I made the same beef stew in my kitchen in Tucson, one with fresh russets I peeled and cubed, one with two 15 oz cans of whole potatoes I just drained and chopped. The canned ones held their shape way better after 40 minutes of simmering and the broth came out less cloudy. The fresh ones broke down into mush and honestly made the whole pot taste like potato paste by the end. I timed it too, the canned pot took me 12 minutes start to finish, the fresh one took almost 45 just for prep and par boiling. Canned potatoes run about 89 cents at my Fry's and a 5 lb bag of russets was $3.49 last time I looked, so the canned version is cheaper per bowl anyway. People say canned tastes tinny but I did not get that at all once it sat in the broth with the other stuff. Has anyone else actually done the side by side or are we all just repeating what our moms told us about fresh being better?
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ray_williams18d ago
Read canned spuds get less starchy somehow.
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