What is wrong with potato soup that has small bits of white stuff floating in it that looks like soured milk but the milk was good?

Answer

when milk or any kind of cream it will break if it gets to hot you need to cook the soup with low temp. when your cream gets to hot it will break that means you need to start over sorry u found out the hard way

Answer

I COOK MY POTATOES, ONIONS, AND CELERY JUST COVERED IN WATER UNTIL POTATOES START TO SOFTEN THEN PUT ON LOW AND ADD THE MILK AND SIMMER AWHILE. WORKS OUT WELL. GOOD LUCK!

Answer

The first poster is correct, the protein in the milk has cooked, creating solid lumps. A solution, if it's cream of potato soup, is to put it all in the blender. You may have to process it in batches. That should take cre of the lumps. Next time, heat cream soups more gently.

cook at lower heat all you did was curdle the milk when u added if you warm the milk before adding it will not curdle

ANSWER

You could use creme fraiche the next time you need to add cream to a hot mixture. It will not break down like regular creams or milk. There are recipes on line as to how to make it - pretty simple or perhaps your local store carries some.

Actually, if you thickened your soup with flour or corn starch, the white lumps could be undissolved lumps of the corn starch or flour, it has happened to me. Make sure you dissolve your thickener completely in warm milk or broth before adding it to your soup. Jenny

If your recipe uses milk it will curdle. Either make a roux or stir 2 tablespoon corrnstarch into a 1/4 Cup of COLD milk (from the recipe) before adding it to your soup (about 4-6 cups of soup). Bring to a boil to cook the starch and serve.

First answer by matt jaklevich. Last edit by Cre8ov. Contributor trust: 13 [recommend contributor]. Question popularity: 119 [recommend question]