My 86 year old father makes a wonderful potato soup, but this time, he got it way too thin. What can I do to thicken the soup? I've read about roux (?), and several ways to make it. My mom and I had always just used a medium thick mixture of milk and flour, and slowly added the cold mixture to the boiling food.
Anyway, a few suggestions please. There are about 3 gallons of soup. As potatoes tend to disappear after too much cooking, I am wondering if I should strain the soup, and only boil the liquid part of the soup to thicken it?
How much of this "thickener/roux" should I make up, for that amount of liquid/soup? And, I would appreciate a good recipe for the thickener/roux.
I think that is all for now. Thank you so much!
the village idiot