Potato Leek Soup Recipe (2024)

FAQs

Why is my potato leek soup gummy? ›

Potatoes are delicate in that they can be over mashed and over blended. This causes their starches to be released and turn into a gluey, gummy mess. Blend until just smooth, then stop. Do you use the white or green part of a leek in soup?

One common cause is overcooked or burnt leeks. Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat.

Most likely, your potato leek soup tastes bland because you haven't added enough salt throughout the cooking process. Potatoes LOVE salt at every opportunity. Season them before roasting to really bring out their flavor. If you season only at the end, your soup will just taste salty — not flavorful.

After 20 minutes, the potatoes should be fall-apart tender. I like to scoop out a little bit of leek and potato at this point to top the soup with at the end. Blend the soup until JUST SMOOTH with a hand blender. Don't blend for longer than needed, as the potatoes can become gluey.

Soup Thickening Method: Cornstarch Slurry

Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient. I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl.

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.

Onions, artichokes, garlic and leeks all contain fructans – carbs that can cause gas and bloating.

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.

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.

Brown or Sear the Meat

If you are adding meat to a soup, sear or brown it in a sauté pan before you add it to the soup. This adds a deeper savory flavor to the whole soup. This trick is especially useful for things like chicken and sausage, which can sometimes get bland and rubbery while floating in a brothy soup.

Is it OK to reheat leek and potato soup? ›

Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Why is my potato and leek soup slimy? 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.

Can I leave the peel on for potato soup? 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.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato 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.

Sear or roast your potatoes to prevent gummy soup

Searing or roasting your potatoes does more than just add extra flavor to your soup. It can actually prevent your broth from becoming gluey.

This collagen in the bones is what is causing your soup to gel. It's completely natural, and it only happens in rich, well-made chicken stock. It can be a little freaky, though, if you're not expecting it! The good news is that this thick, gelled stock is extra-rich.