All Veg Potato and Leek Soup Recipe | Solluna by Kimberly Snyder (2024)

FAQs

Why does my leek and potato soup taste bland? ›

Leek and potato soup needs a good tasty stock to start with, otherwise it is bland. I would not add water to it, as mentioned in the OP.

If you've ever tried potato leek soup and found it to have a gluey texture, it's because the potatoes released too much starch from being over handled.

Like a sauce that is too thin, a dish that is too thick is a simple fix! All you need to do is add more of the recipe's cooking liquid — such as wine, broth or cream.

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

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.

Cornstarch. Cornstarch is a very effective thickener, and a little bit can go a long way.

It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag, freeze it flat, thaw it, and pour off the water.

Potato-Leek Soup v2.

For an extra-smooth soup, press it through a chinois or a fine mesh strainer using the bottom of a ladle. Sure, it's the gluier than its pressed brother, but as I said, sometimes that really doesn't bother me.

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

How do you make potato and leek soup less salty? ›

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.

Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat. Make sure to sauté leeks over medium heat until they are soft and translucent, not browned. Another reason could be using the green parts of the leek, which are more fibrous and have a stronger flavor.

If you blend or puree the potatoes for too long, the starch inside the potatoes will leak into the broth and create a gelatin-like consistency. It's for this reason, we like to blend the soup in batches (so if we over-blend a little it won't ruin the whole thing!) and only until it's just smooth.

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.

Adding an acid like vinegar or lemon juice and incorporating fresh herbs can also help add flavor to a potato soup. While you may not need to implement all of these strategies, it's good to keep them in the back of your mind for when you realize your next pot of soup needs a flavor boost.

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.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

Fix a bland onion soup by using supermarket broth and mild white onions, tasteless oil for sauteeing, stale plain white bread instead of croutons, and mild white cheese. Start by reducing the broth. Simmering out some water will intensify the flavor of the broth. Once you get it to the right point, add some salt.