Vegan Leek and Potato Soup - A Quick Recipe for a Hearty Fall Dish (2024)

FAQs

Why does my leek and potato soup taste 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.

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.

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.

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.

Based on current food safety standards, you should not eat it. Any food that contains animal protein (as most soup does) should be discarded if it has sat at a temperature between 40F and 140F for more than 2-4 hours, as bacteria can breed in this range.

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.

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.

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

Some recommend that you keep blending to a minimum in order to improve the texture, while others use a very low proportion of potatoes to liquid to keep things looser, but the fact remains that no matter how few potatoes you use and no matter how briefly you pulse, any degree of blending will turn a potato soup gluier ...

How do you fix gluey potato leek soup? ›

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.

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 to Freeze and Reheat Potato Leek Soup. You can easily freeze this soup. I recommend puréeing the soup until it's completely smooth if you want to freeze it, as any chunks of potatoes in the soup will have a grainy texture once defrosted. Sometimes there is separation in soup once you freeze and defrost it.

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.

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.

Let the Broth Evaporate and Cook Longer

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth.

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.