Ina Garten's Trick For Introducing Texture To Pureed Potato Soup

No matter the time of year, soup deserves a spot on the menu. Chilled gazpacho makes for a refreshing warm-weather lunch, whereas chicken noodle soup is a favorite for cozier seasons. Whether you're craving broccoli cheddar or classic tomato, soups come in all shapes and sizes. To simplify the variations, Campbell's distinguishes broths by their degree of thickness, temperature, and geographic origin.

While you can easily opt for a can of your favorite soup, you can just as easily throw a chowder together. In making a recipe from scratch, just make sure to remember to avoid common mistakes like not thickening the broth properly or going too lightly on the spices. In pureed soups, the texture is a particular area of importance. But while the Cooking Chew notes that the silky-smooth texture is definitely the end goal, it can occasionally limit the taste when every bite is the same.

Luckily, celebrity chef Ina Garten has a trick up her sleeve. Garten's recommendation is certain to add a pop of both flavor and texture to your favorite pureed soup. You don't even have to change the recipe — you simply have to finish strong.

Think again before serving up pureed soup exactly as is. Broths straight from the blender or off the stove often taste homogenous — not to mention boring. Even the "Barefoot Contessa" agrees, according to Garten's Instagram. Alongside a photo of her creamy potato fennel soup, she recommended sprucing up the dish with the addition of garnishes. For that particular meal, she relies on goat cheese, croutons, and a final drizzle of olive oil. These additions up the ante and make sure the soup is fulfilling its potential. 

However, there's no one garnish that's the right or wrong answer to all of your chowder woes. Garten endorses all kinds of toppings (via Barefoot Contessa). In her recipe for potato fennel soup, she again singles out goat cheese and croutons, as well as bacon bits, cheese, and cooked pancetta. All Recipes similarly tops off potato soup with the likes of cheese, bacon, green onions, and chives. With your choice of finishing touches, you can eat as much soup as you want without getting tired of its texture. Who's up for a bowl?