"Mastering the Art of Creamy Potato Soup: Say Goodbye to Curdled Dairy"

To prevent dairy ingredients from curdling in potato soup, it is important to cook the soup on low-to-medium heat, stir frequently, and watch for signs of boiling. The higher the fat content in the dairy product, the less likely it is to curdle. Starches, such as wheat flour-based roux, potato starch, or cornstarch, can help stabilize the dairy and prevent curdling. Adding dairy to the soup last, after tempering it with hot soup broth, can also prevent curdling. Combining these techniques can result in a smooth and creamy potato soup without any lumps.