I know of a couple great ways for thickening soups, sauces, etc.

One method is to make a roux, which is melted fat (butter) stirred with flour and then added to a sauce/soup. This is easy and makes a delicious start for a soup or sauce, especially when onions, garlic, or celery is added as the butter sizzles! Yum!

Another method is to whisk (or shake in a sealed cup) flour and cold milk or water together until there are no lumps, and then pour that mixture into a hot soup or sauce and bring to a boil, stirring until thick.

However, neither of these methods are extremely convenient for when you have a soup or sauce that is basically finished, but you want to thicken it just a little more. Here are a couple ways to thicken soup last-minute without lumps:

Sprinkle in some instant potato flakes and stir.

Use a sifter to gently disperse a few sprinkles of flour over the hot soup, and stir or whisk rapidly to incorporate. Using a sifter (or fine mesh strainer) helps prevent lumps by spreading the flour very finely.

Anyone else have last-minute thickening tips?? :)

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