Introduction

If “Potatoes 101” sounds like it’s time to learn a little more about potatoes, you’re absolutely right. Potatoes are one of America’s favorite foods, and for good reason. Mention potatoes and most people immediately think of French fries. In the South, mashed potatoes may be a close second. Whether baked, mashed, fried, roasted, or turned into soup, potatoes have earned their place on dinner tables around the world for thousands of years.

Potatoes are filling, affordable, and surprisingly nutritious. Their combination of water, fiber, and slow-digesting starch helps keep you satisfied longer while providing an excellent source of energy. When prepared without excessive fats and toppings, potatoes can be part of a healthy diet.

Beyond their popularity, potatoes are incredibly versatile. They can be boiled, baked, mashed, fried, roasted, or added to soups and casseroles. They also grow in a wide range of climates, making them an important food source worldwide.

There is much more to potatoes than most people realize. In this guide, we’ll explore potato varieties, storage methods, preparation techniques, and cooking tips to help you choose the right potato for every recipe and build confidence in the kitchen.

As an Amazon Associate, I earn from qualifying purchases.

Potatoes 101: What Exactly Is a Potato?

A potato is a starchy tuber and a member of the nightshade family, which also includes tomatoes and eggplants. Rich in carbohydrates, vitamins, and minerals, potatoes have become a staple food worldwide. They provide the foundation for countless dishes, including French fries, potato chips, casseroles, soups, and side dishes.

Brief History

Potatoes originated in the Andean region of South America, particularly in present-day Peru, more than 7,000 years ago. Indigenous peoples, including the Incas, cultivated hundreds of potato varieties and relied on them as an important food source.

Spanish explorers introduced potatoes to Europe during the 1500s, and by the 1700s, they had become a staple crop in many countries, especially Ireland.

One of the most significant events in potato history was the Irish Potato Famine of the mid-1800s. A devastating potato blight destroyed crops across Ireland, where potatoes were a primary food source. The resulting famine led to widespread starvation and mass emigration.

Today, potatoes are grown worldwide and remain one of the most important food crops on the planet. In fact, China is currently the world’s largest producer of potatoes.

Why Potatoes Remain Popular

There are many reasons potatoes continue to be one of the most widely consumed foods in the world:

• Affordable and available year-round
• Easy to store for extended periods
• Rich in important vitamins and minerals
• Naturally gluten-free
• Adaptable to countless recipes and cooking methods
• Filling and satisfying while remaining budget-friendly

Potatoes 101: Understanding the Different Types of Potatoes

There are more than 4,000 known potato varieties worldwide, but only a handful are commonly found in most grocery stores. Understanding the differences between starchy, waxy, and all-purpose potatoes can help you choose the right potato for every recipe.

Russet Potatoes

Russet potatoes are high in starch, which gives them a fluffy texture when cooked.

Best for:

• Baked potatoes
• French fries
• Mashed potatoes

Yukon Gold Potatoes

Yukon Gold potatoes have a medium starch content and a naturally creamy texture.

Best for:

• Mashing
• Roasting
• Soups
• Casseroles

Red Potatoes

Red potatoes are considered waxy potatoes, meaning they hold their shape well during cooking.

Best for:

• Potato salad
• Roasting
• Boiling

White Potatoes

White potatoes are mild in flavor and versatile enough for many cooking methods.

Best for:

• Boiling
• Roasting
• Mashing
• Everyday cooking

Fingerling Potatoes

Fingerlings are small potatoes with a unique, elongated shape and excellent flavor.

Best for:

• Roasting
• Grilling
• Sheet-pan meals

Sweet Potatoes vs. Potatoes

Although commonly grouped together, sweet potatoes and regular potatoes are not the same vegetable. Sweet potatoes are root vegetables, whereas regular potatoes are tubers.

Sweet potatoes are naturally sweeter and contain different nutrients than traditional potatoes. They are especially rich in Vitamin A and are excellent for baking, roasting, frying, and mashing.

Potatoes 101: How to Choose the Best Potatoes

Choosing quality potatoes is the first step toward a successful recipe.

Look For This When Buying Potatoes

• Firm texture
• Smooth skin without blemishes
• Potatoes that feel heavy for their size
• No sprouts
• No soft spots
• Uniform shape
• A variety that matches your intended use

Avoid This When You Are Buying Potatoes

• Green coloring
• Wrinkled skin
• Excessive sprouting
• Mold or decay
• Deep cuts or bruises

Kitchen Confidence Tip

A few small sprouts can be removed before cooking. However, heavily sprouted potatoes should be discarded.

As an Amazon Associate, I earn from qualifying purchases.

Potatoes 101: Proper Potato Storage

Proper storage can greatly extend the life of your potatoes.

Best Storage Conditions

Store potatoes in a cool, dark, and dry location. The ideal temperature is between 45°F and 50°F.

For best results:

• Store potatoes in a cardboard box, paper bag, or basket
• Allow for good air circulation.
• Check regularly for signs of spoilage.
• Remove damaged potatoes immediately.

Where NOT to Store Potatoes

Avoid storing potatoes:

• In direct sunlight
• Near onions
• In sealed plastic bags
• In the refrigerator

Cold temperatures can convert potato starches into sugars, affecting both flavor and texture.

How Long Potatoes Last

• Whole potatoes: 1 to 2 months when stored properly.
• Cut potatoes: Up to 24 hours submerged in cold water.
• Cooked potatoes: 3 to 5 days in the refrigerator.

Potatoes 101: Preparing Potatoes for Cooking

A little preparation goes a long way toward better results.

Washing

Always wash potatoes thoroughly under running water to remove dirt and debris.

For the best texture:

• Scrub potatoes gently with a vegetable brush if needed.
• Dry thoroughly before roasting or frying.

Peeling

Some recipes call for peeled potatoes, while others benefit from leaving the skin on.

After peeling, cut potatoes into uniform pieces to ensure even cooking.

Preventing Browning

Once peeled or cut, potatoes quickly begin to oxidize when exposed to air.

To prevent browning:

• Place cut potatoes in cold water.
• Refrigerate if necessary.
• Use within 24 hours.

Potatoes 101: Essential Equipment Needed for Preparing Potatoes

• Sharp Knife: For efficient slicing and dicing potatoes.
• Potato Cutter: Useful for uniform cuts.
• Mandoline: Ideal for thin, even slices.

Cooking Tools

• Potato Masher: For mashing cooked potatoes to the desired texture.
• Rice or Food Mill: Produces fluffier mashed potatoes.
• Baking Sheet: Essential for roasting potatoes evenly.

Peeling Tools

• Vegetable Peeler: For quickly and easily removing skins.
• Paring Knife: Handy for more detailed peeling tasks.

Mixing and Serving Tools

• Mixing Bowls: For combining ingredients.
• Serving Spoons: To serve dishes like mashed or roasted potatoes.

Potatoes 101: Popular Ways to Cook Potatoes

One of the reasons potatoes are so beloved is their versatility.

Baking

Produces crispy skin and a fluffy interior.

Boiling

Perfect for mashed potatoes, potato salads, and soups.

Roasting

Creates a crispy exterior with a tender center.

Frying

Ideal for French fries, home fries, and hash browns.

Air Frying

Provides excellent texture while using less oil.

Slow Cooker and Instant Pot Methods

Convenient options for busy families and meal preparation.

Potatoes 101: Common Potato Cooking Mistakes

Even experienced cooks occasionally make mistakes when cooking potatoes.

Soaking Potatoes Too Long

Extended soaking can remove flavor and nutrients.

Forgetting to Dry Potatoes

Excess moisture can prevent proper browning when roasting or frying.

Cutting Potatoes Unevenly

Potatoes should be cut into similar-sized pieces so they cook evenly.

Overcrowding the Pan

Too many potatoes in one pan can create steam and prevent browning.

Under-Seasoning

Potatoes absorb seasoning well and benefit greatly from salt.

Overcooking

Check potatoes frequently with a fork to avoid a mushy texture.

Overmixing Mashed Potatoes

Overmixing releases excess starch, creating gummy mashed potatoes.

Using the Wrong Potato Variety

Matching the potato to the recipe often makes the difference between good and great results.

Potatoes 101: Are Potatoes Healthy?

Yes, potatoes are considered a healthy vegetable. Like most foods, preparation methods matter. A baked potato seasoned with salt and pepper is nutritionally very different from deep-fried French fries loaded with toppings.

Nutritional Benefits

• Rich in Vitamin C, Vitamin B6, and potassium.
• It is a good source of dietary fiber, especially when the skin is eaten.
• Naturally fat-free.
• Provides long-lasting energy from complex carbohydrates.
• Versatile enough to fit into many healthy eating plans.

A medium potato typically contains approximately 110 to 160 calories, depending on size and variety.

A Note About Blood Sugar

Potatoes can affect blood sugar levels, so portion control may be important for individuals managing diabetes. Try pairing potatoes with protein and vegetables to create a more balanced meal.

Potatoes 101: Addressing Common Myths

Myth: Potatoes Are Fattening

False. Potatoes themselves are relatively low in calories. It’s often the added butter, cheese, sour cream, or frying oils that increase calories.

Myth: Green Potatoes Are Safe to Eat

False. Green potatoes may contain solanine, a natural toxin. Green portions should be removed, and heavily green potatoes discarded.

Myth: Potatoes Should Be Stored in the Refrigerator

False. Refrigeration can negatively affect flavor and texture.

Myth: All Potatoes Are the Same

False. Different varieties perform differently depending on the cooking method.

Myth: Potatoes Are Unhealthy

False. Potatoes are a valuable source of nutrients and can most certainly be part of a balanced diet.

Kitchen Confidence Tips for Perfect Potatoes

• Salt your cooking water.
• Choose the right potato variety for the recipe.
• Dry potatoes thoroughly before roasting.
• Use a potato masher instead of a blender for mashed potatoes.
• Save bacon grease for Southern fried potatoes.
• Taste and adjust seasonings before serving.
• Don’t be afraid to experiment with different varieties.

Frequently Asked Questions

Why Do Potatoes Turn Green?

Potatoes turn green when exposed to light. The green color comes from chlorophyll production, but it can also indicate the presence of solanine, a naturally occurring toxin.

Proper storage in a dark location helps prevent greening.

Can You Freeze Potatoes?

Yes, but it’s best to blanch them first.

Cut potatoes to your desired size, blanch in boiling water for 2 to 5 minutes, cool in ice water, then drain and dry completely with a paper towel before freezing. This helps preserve texture and quality.

Should Potatoes Be Refrigerated?

Raw potatoes should not be refrigerated. Cold temperatures can affect their flavor and texture.

Cooked potatoes, however, should be refrigerated and used within 3 to 5 days.

What’s the Best Potato for Mashed Potatoes?

Russet potatoes are my favorite because their high starch content creates light, fluffy mashed potatoes.

Yukon Gold potatoes are another excellent choice because they produce a richer, creamier mash with a naturally buttery flavor.

White potatoes also work well and create a smooth texture. Need a good make-ahead mashed potato recipe? Get the Recipe: Make-Ahead Mashed Potatoes

How Do I Keep Cut Potatoes from Turning Brown?

Place peeled or cut potatoes in a bowl of cold water until you’re ready to use them.

Air exposure causes oxidation, turning peeled and cut potatoes brown.

Are Sweet Potatoes Healthier Than Regular Potatoes?

Both can be healthy choices.

Sweet potatoes contain more Vitamin A, fiber, and antioxidants, while regular potatoes provide more potassium.

The healthier choice often depends on your nutritional needs and how the potatoes are prepared.

Final Thoughts

Potatoes are one of the easiest ingredients for building kitchen confidence. Once you understand the differences between potato varieties and the cooking methods that work best for each one, you’ll be able to create better results in the kitchen every time.

Whether you’re making fluffy mashed potatoes, crispy roasted potatoes, hearty soups, or classic potato salad, choosing the right potato is often the secret to success.

Don’t be afraid to experiment. While I usually reach for Russet potatoes when making mashed potatoes, you may discover that your family prefers the richer, creamier texture of Yukon Golds. The more you cook with potatoes, the more confident you’ll become in selecting the right variety for every recipe.

“The potato is proof that some of life’s greatest comforts come from the simplest ingredients.”

As an Amazon Associate, I earn from qualifying purchases.

The post Potatoes 101: Everything to Know About Cooking Potatoes appeared first on Blissful Foods Plus.

Introduction

With fall just around the corner, you know cooler days are on the way. When the promise of colder weather is announced, I will kick off the first cool day of fall with a pot of chili and a grilled cheese sandwich. There’s something deeply satisfying about a pot of soup or stew simmering on the stove. The rich aromas fill your kitchen, bringing warmth to your home while offering comfort with every spoonful. Soups and stews are the ultimate feel-good food, no matter what the season is. But for many beginner cooks, they might seem intimidating. The good news? They don’t have to be. Whether you are a seasoned home cook or just starting out, conquering soups and stews is well within your reach.

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Conquering Soup and Stews for the Beginning Cook

It’s no secret that the more you cook, the more you understand what makes a good soup or stew. Each time you cook a dish, you are building a cooking database of flavors and textures that you will use again and again to create your own culinary masterpieces. I think soups and stews can be a good cooking choice for the beginning cook. In this food blog, I am going to share a simple, basic soup recipe that you and your family will love. It is easy to make and can be adapted to your taste preference. So, if you are ready, let’s break down the basics so you can confidently whip up a delicious soup or stew that’ll have everyone asking for seconds.

Conquering Soup and Stews: Understanding the Difference Between the Two

Before diving into the pot, it’s important to know the key difference between soups and stews. While they share similar ingredients, the consistency sets them apart. Soups are generally thinner and more liquid-based. Another great thing about soups is that they can serve as both an appetizer and a delicious main course. Think of chicken noodle soup or a classic tomato bisque. On the other hand, stews are heartier, thicker, and more filling and typically served as a main dish. Beef stew, with its chunky vegetables and tender meat, is a perfect example.

The Building Blocks of Flavor for Conquering Soups and Stews

Great soups and stews start with a solid foundation. The base of your soup or stew will dictate its overall flavor, so it’s essential to get this part right. Conquering soup and stews happens here. Here’s how to lay the groundwork.

• Broth or Stock: This is your flavor base. Whether it’s chicken, beef, vegetable, or even fish stock, the quality of your broth will elevate the taste of your dish. If you have the time, making your own stock is always a good idea, but store-bought works just fine, too. Homemade stock allows you to control the salt content and tailor the flavors to your liking, but don’t stress if you’re short on time—many store-bought options are quite good; just choose low-sodium varieties for better control over seasoning. I always keep store-bought broth on hand for when I don’t have time to make homemade. I use canned varieties, boxed broths, and dry seasoning packs that you mix with water. My favorite, and easy to find at most major supermarkets, are the Goya flavor packs. They are inexpensive and have great flavor. 

•  
• Aromatic Vegetables: Onions, carrots, and celery—often referred to as the “holy trinity” in cooking—are a must. They add depth and sweetness, creating a balanced flavor profile. To enhance the flavor, sauté the vegetables until soft and slightly caramelized, then add the broth. This extra step, though simple, can make a world of difference in the final dish’s richness.
• Herbs and Spices: Don’t be shy with herbs and spices. Fresh or dried, they add layers of flavor. Bay leaves, thyme, rosemary, and parsley are common in many soups and stews, while spices like cumin, paprika, and curry powder can bring a whole new dimension. Feel free to experiment with different spice combinations. This will help you discover unique flavor profiles, turning a simple soup into an exciting culinary experience.

I know that when I was a beginning cook, I didn’t always have the money for an elaborate display of the best spices that most chefs would recommend. So, the solution starts small: as you learn more about spices and herbs and how they affect flavor, gradually expand your spice rack.

Here’s a list of the top five essential spices for beginner cooks to have in their kitchen, especially for making flavorful soups and stews:

1. Bay Leaves: These add a subtle depth of flavor, enhancing the overall richness of soups and stews. Toss one or two into the pot and let them simmer to release their mild, savory notes.
2. Thyme: A classic herb for hearty soups and stews, thyme adds a gentle earthiness and complements other ingredients beautifully, especially in broths and slow-cooked dishes.
3. Paprika: Whether sweet, smoked, or hot, paprika brings warmth, color, and a mild spiciness that can elevate both vegetable and meat-based soups and stews.
4. Garlic Powder: While fresh garlic is often used, garlic powder is a quick, easy way to add a savory punch and blends seamlessly into broths.
5. Black Pepper: A must-have in any kitchen, black pepper adds a subtle heat and sharpness that brightens the flavors of your soup or stew, making every bite more satisfying.

These spices are versatile, beginner-friendly, and will add a load of flavor to any soup or stew!

Conquering Soups and Stews by Choosing the Right Ingredients

The beauty of soups and stews lies in their versatility. You can use almost any combination of vegetables, proteins, and grains, but it’s important to consider how they cook.

• Vegetables: Root vegetables like potatoes, carrots, and parsnips are perfect for stews as they hold up well during long cooking times. For soups, consider quicker-cooking veggies like spinach, zucchini, or bell peppers. Always consider when to add them to prevent them from turning to mush. For instance, hearty vegetables like carrots and potatoes should go in early, while delicate greens like spinach should be added just before serving to retain their vibrant color and texture.
• Proteins: Chicken, beef, pork, and fish are popular choices, but don’t overlook beans and lentils for a hearty vegetarian option. Tougher cuts of meat are great for stews—they become tender after hours of slow cooking. For soups, leaner cuts or quick-cooking seafood work best. If you’re using beans, consider dried beans soaked overnight for a firmer texture, or opt for canned beans for convenience.
• Grains and Legumes: Rice, barley, pasta, and lentils can bulk up your soup or stew, making it more filling. Always be careful not to overcook; grains like barley and faro add a chewy texture and nutty flavor to soups, while small pasta shapes like orzo are perfect for adding substance without overwhelming the broth. Lentils are another fantastic option; they cook quickly and add protein, making your dish more nutritious and satisfying.

Conquering Soups and Stews With the Art of Simmering

Once your ingredients are in the pot, the magic happens as it simmers. Simmering allows flavors to meld, creating a rich, cohesive dish.

What you need to know for conquering soups and stews:

• Low and Slow: The key to a good stew is slow, low cooking. Stews benefit from hours of simmering, allowing the meat to tenderize and allowing the flavors to develop. Keep the heat low, and be patient. Cooking the meat for a longer period of time allows the tough connective tissues to soften and break down, leaving a tender, melt-in-your-mouth texture. Additionally, the extended cooking time allows the flavors to intensify and become more complex, creating a truly delightful burst with every spoonful.
• Soup Simmering: Soups typically don’t require as long to cook. Once your vegetables are tender and your proteins are cooked through, your soup is ready. A gentle simmer is all you need—avoid boiling, which can make the broth cloudy and toughen the meat. When making clear broths, it’s important to remove any foam that forms on the surface while simmering to maintain a pure and flavorful base.

• Stirring and Tasting: Don’t forget to stir occasionally to prevent sticking, especially if you’re using starchy ingredients. And always taste as you go. Adjust the seasoning as needed to achieve that perfect balance. I have made many soups and stews, and as a novice cook, I noticed that I tended to oversalt them. This, of course, became impossible to remove without losing the great flavor I had achieved. So, go light-handed at the beginning; it’s easier to adjust at the end.

This recipe is one of my favorites for its quick preparation and rich beef flavor. It’s inexpensive to make and can serve as the base for a great beef-and-vegetable soup; just omit the noodles. Who says the great-tasting soups take hours?

Print

Beefy Mac Soup

This is an easy-to-make simple soup recipe that features a hearty beef base with diced tomatoes, chopped onions, and elbow macaroni noodles.

Course Lunch, Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Rest Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 271kcal

Author Mary Lou Coon

Equipment

• 1 medium soup pot

Ingredients

• 6 cups beef broth You can purchase this product in a box, can, wet concentrate, or dry mix. Please follow the instructions on the package for preparation.
• 1 lb ground beef (browned and drained)
• 1 – 14 oz can of diced tomatoes
• ½ cup small elbow macaroni noodles You may feel that this is inadequate, but I assure you, it is actually quite sufficient.
• 1 small onion chopped (about 1/3 cup) If you prefer to use onion powder, use 1 teaspoon.
• ½ tsp powdered garlic
• ½ tsp black pepper
• ½ tsp salt Since store-bought broth is often salty, I recommend waiting to add salt until the end of the cooking process, then taste and adjust.

Instructions

• Brown and drain the ground beef.
• Using a medium soup pot, add 6 cups of beef broth. Then, incorporate the browned and drained ground beef, diced tomatoes, chopped onion, black pepper, and garlic powder. Stir the mixture to combine all the ingredients. Place the pot over high heat and bring it to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 30 minutes.
• Once your soup has simmered for 30 minutes, add the 1/2 cup of small elbow macaroni and stir.to combine. Allow the macaroni noodles to cook till tender, about 10 minutes. Turn the heat off and letit set for 10 or 15 minutes. Taste and add salt if needed at this time.
• Serve up hot with grilled cheese sandwiches or crusty bread.

Note: You can customize this simple beef soup recipe by omitting the elbow macaroni noodles and adding a 14-ounce bag of mixed vegetables instead, creating a delicious and hearty beef vegetable soup. Just cook the soup over medium heat until the vegetables are tender, and enjoy a nutritious and comforting meal.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.” 

Notes

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Nutrition

Serving: 1servings | Calories: 271kcal | Carbohydrates: 13g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1143mg | Fiber: 1g | Sugar: 3g

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

Thickening Your Soup or Stew

Depending on your preference, you might want a thicker consistency. Here’s how to do it:

• For Soups: Adding a handful of uncooked rice or blending a portion of the soup and stirring it back in can thicken the broth. Cream or milk can also add richness and body. If you prefer a silky texture, consider adding a roux. This is a French word for a cooked mixture of flour and fat. Specifically, you would make a roux and whisk it into soups, stews, and gravies to thicken them. Alternatively, for a lighter option, try pureeing some of the cooked vegetables and stirring them back into the soup. Here’s a great tip for thickening soups. Always keep a box of instant mashed potato flakes in the pantry. Add a small amount of the liquid to your soup until you reach the desired consistency. My post, “50 Great Baking and Cooking Hacks,” can help make life in the kitchen easier and less stressful.
• For Stews: Stews are naturally thicker, but for an even heartier texture, consider adding a roux, cornstarch slurry, or mashing some of the potatoes or beans in the pot. Another option is to reduce the liquid by simmering the stew uncovered for the last 30 minutes of cooking. This method intensifies the flavors while thickening the consistency.

Storing and Reheating

One of the best things about soups and stews is that they often taste even better the next day. Once you have conquered soups and stews, here’s how to store and reheat them:

• Refrigerating: Let your soup or stew cool completely before transferring it to airtight containers. They’ll keep in the fridge for up to 4 days. Cooling it quickly by dividing it into smaller portions can help maintain the texture and flavor, preventing any unwanted mushiness.
• Freezing: Soups and stews freeze beautifully. Just make sure to leave some room at the top of your container for expansion. They’ll keep in the freezer for up to 3 months. When freezing, consider portioning the soup or stew into individual servings for easier reheating and to avoid thawing more than you need.

• Reheating: Reheat slowly to maintain texture and flavor. Add a splash of broth or water if it’s too thick. If reheating from frozen, it’s best to thaw the soup or stew in the fridge overnight for even warming. Once it’s thawed, gently reheat it on the stove or in the oven, giving it a little stir now and then to ensure it heats evenly.

Getting Creative with Leftovers

Leftover soup or stew? Don’t just reheat and eat. Get creative! Leftover beef stew can be repurposed as a filling for pot pies or savory hand pies. Or take that soup and turn it into a flavorful casserole base. Even vegetable soup can be blended and turned into a rich sauce for pasta or grain bowls.

Don’t let those leftovers go to waste! With a little creativity, your soups and stews can transform into entirely new dishes. Whether you’re making savory pies, creamy casseroles, or even reinventing them into sauces, the options are endless. The next time you’ve got leftover soup or stew, think beyond the basics. You might just create a new family favorite recipe!

Conclusion

As you can see, conquering soups and stews is not that complicated. In this post, I provided a delicious Beefy Mac Soup recipe that showcases the wonderful potential of preparing your own hearty soups and stews to enjoy with your loved ones. Last but not least, I have one last note for beginning cooks. When it comes to food textures, almost everyone has certain ones, like fruit or vegetables, that can be off-putting. Don’t let this limit what you cook. If you have a child or spouse who hates the texture of onions and won’t eat anything with them, try swapping chopped onions for onion powder. You can do the same with garlic without sacrificing any of the flavor.

I’m no longer a novice cook, but here’s one rule I always follow when trying a new recipe: I make it exactly as written the first time. Then, once I’ve enjoyed the flavors and textures, I start thinking about how to tweak it to match my own tastes. That’s the beauty of cooking! I encourage you to explore, experiment, and make every dish your own. There’s so much room for creativity. I hope this beginner’s guide to conquering soups and stews opens up a world of comforting, delicious meals for you and your family, especially as those chilly nights start rolling in.

I am glad you stopped by. Till the next time, Happy Cooking!

This post contains affiliate links. If you click through and make a purchase, I may earn a commission at no additional cost to you.

The post Conquering Soups and Stews: A Guide for New Cooks appeared first on Blissful Foods Plus.