Just like using rice in a soup recipe, the starch adds "paste" to the soup. My mom started cooking rice or potatoes separately in another pot and then adding them to the soup. Also, be careful not to overcook.
No more paste!
Originally Posted by
QuiltE
I make assorted veggie soups much the same as these recipes, but whenever I make it as all potato soup (with a bit of onions, celery, carrots for flavour) it comes out like wallpaper paste!
Please do tell ... what's the secret?