The Unexpected Trick to Quickly Thicken Your Soup

Nothing beats a creamy, comforting soup on a cold winter day. While there are plenty of ways to thicken homemade soups, it wasn’t until recently that we discovered one that’s truly unexpected: leftover French fries. This method not only makes your soup extra smooth but also gives a new life to soggy fries from yesterday’s takeout, turning them into a silky, flavorful addition.

Why French Fries Are the Secret to Creamier Soup

You’re probably aware that potatoes are a classic thickener for soups. Even without a blender, they release starch as they cook, giving the broth a rich, creamy texture. We’ve even written about how frozen hash browns can do the trick in making creamy soups.

But then we came across a game-changing tip. In an Instagram story, food writer The New Yorker’s Helen Rosner revealed she uses leftover French fries to thicken soup. Culture writer Scaachi Koul from Buzzfeed asked for more details (thanks, Scaachi!). Helen explained that not only do fries work wonders as a thickener, but they’re also the perfect way to use those leftover fries that are often soggy and unappetizing.

How to Use Leftover French Fries to Thicken Soup

So, how exactly do French fries work their thickening magic? It’s easy! Simply chop them up and toss them into your soup, then blend it all together. As Helen explained in her story, this trick works best with blended soups. If you try this in a clear broth or with non-blendable soups, like chicken noodle, you’ll end up with soggy fries instead of a creamy texture.

Since French fries are already cooked, you can add them to your soup just before you’re ready to blend. Toss them in a couple of minutes before turning off the heat to keep your soup at the right temperature—adding cold fries too early will lower the soup’s heat.

You can use an immersion blender to purée your soup directly in the pot, or transfer the soup to a traditional blender, blending in batches if needed.

When thickening soup with French fries, there are a couple of things to keep in mind. First, be cautious with salt—restaurant fries tend to be quite salty, so you may want to cut back on the amount of salt you add to your soup. Also, avoid using battered fries, as the coating may not blend well. If you're cooking for someone with gluten sensitivity, note that fries coated in wheat flour will contain gluten.

Alternative Methods for Thickening Soup

Don’t have leftover French fries? No worries! You can also thicken soup by blending in cooked beans or lentils. White beans, such as cannellini or navy beans, are perfect for this. For a great starting point, try making Creamy Italian White Bean Soup.

You can also purée hearty winter vegetables like butternut squash or kabocha squash to create a creamy texture. A recipe like Sweet Potato, Carrot, and Red Lentil Soup combines these vegetables and lentils for a rich, velvety soup. Lastly, adding a splash of cream, half-and-half, or any dairy product with a high fat content will naturally thicken the soup, just like in Cream of Asparagus Soup.