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.

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 ...

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.

Sear or roast your potatoes to prevent gummy soup

While you can certainly make potato soup by just chucking potato chunks into a pot of boiling water and going from there, many recipes recommend that you cook your spuds beforehand to maximize your dish's flavor.

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.

Leek and Potato soup is a great option to make for a simple supper one evening, then have the leftovers for lunch the next day. Simply place any leftover soup in a plastic lidded container and pop it in the fridge, where it will keep for 3-4 days. Reheat in a saucepan or microwave until piping hot.

Is it OK to freeze leek and potato soup? ›

If the soup is overly thick when rewarmed, add a splash of milk or cream. Taste and add additional salt, pepper, or thyme, as needed. Freezing Instructions: You can freeze leek and potato soup for up to 3 months, but don't add the cream. Allow the soup to cool, then add to a freezer safe container.

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.