Potato Leek Soup Recipe (2024)

FAQs

Why is my potato leek soup bland? ›

The reasons are usually two: you didn't season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock. If you follow our instructions, and taste before serving, you can easily add a little more salt and pepper to make your soup even tastier.

Be careful not to burn the leeks, as they will impart a bitter taste to the soup. The excess liquid from cleaning the leeks should help prevent any burning.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

* Common problem with Potato Leek Soups that call for blitzing to death until completely smooth. Power of blender = activates starch in potatoes = gluey. Same thing that happens if you use a food processor or blender for mashed potato!

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.

Bitterness is best counteracted by salt, so give it a good seasoning. You might also try adding a little mild vinegar like white wine or cider vinegar.

In addition to potatoes, you can use other starchy vegetables like carrots or parsnips to absorb excess salt. Dairy products like milk, cream, yogurt, or sour cream can help balance out the saltiness of a soup or stew.

You won't use the tough tops in most leek recipes, but still, don't toss them! They add delicious oniony flavor to homemade stock.

Does sour cream make potato soup thicker? ›

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.

Yes! You don't need to peel the potatoes for this potato soup recipe. The skin will help the potatoes keep their shape and prevent them from getting too mushy.

Tell-tale signs that your potato soup has gone bad include a sour smell, a change in the colour or a film of mould on the surface. Also, if your soup has been in the fridge for more than a week, it's best to discard it to ensure food safety.

Try reheating the potatoes in a pan, tossing quickly with a little warm liquid and then adding the spices, cheeses, etc. just before serving. Vary the cheeses to get a sharper, more intense flavor.

If you don't add enough salt, the potatoes will be bland. It's surprising that such a simple ingredient would make a big difference, but it will. Adding salt to the cooking water also helps the potatoes could faster and break apart better, resulting in fluffier and creamier mashed potatoes.

Add some more aromatics in the soup, like bay leaves, thyme, and rosemary. Also add some Better than Bullion Roasted Beef Base.