Chunky Potato Leek Soup Recipe (2024)

FAQs

How to thicken leek and potato soup? ›

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.

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.

Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.

To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. Purée the soup using a blender to get a creamy consistency.

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

Add the leeks to the pot, lowering the heat if necessary and saute for 10-15 minutes , or until soft and translucent. 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.

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.

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.

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.

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.

What if potato and leek soup is too thick? ›

If you like yours chunkier, then don't blend it as much. If you like thinner soup, add water or broth until it's the desired consistency. McDougallers can just omit the oil and watch for sticking leeks. You don't have to worry about sputtering oil.

Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.

Lastly, the most common substitute for leeks is the ultimate kitchen staple; onions. White and sweet onions are the best alternatives for leeks, due to their mild flavor.

Of all the substitutes for leeks, the closest in taste and texture are vegetables in the allium or onion family. Ramps, green onions, spring onions, shallots and sweet onions are the best options to replace leeks in your recipe.

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

To produce the thickest, white leek stems, most gardeners blanch the veggies. To blanch leeks, simply build up a hill around the stalks as they develop. It's best to begin this process by seeding into a trench and then gradually fill it in and continue to mound with soil as the leeks grow.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.