How to Make the Best Potato Leek Soup (2024)

FAQs

How do you make potato leek soup less bland? ›

One of the most common solutions is to add more water when blending it. The other is to add some plain mashed potatoes and then blend it. Remember to always taste as you go to avoid oversalting in the first place.

It's kind of like caramelising onions for French Onion Soup – except we don't take it as far. After that, just plonk the potatoes and stock in, simmer until the potato is literally crumbling (the softer they are, the less blending we have to do = better soup texture, no risk of “gluey soup”).

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

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.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.

To thicken potato soup, heat 2 tbsp of butter and 2 tbsp of flour, stirring constantly, to make a roux, then add it to the soup. Heat the soup to a boil, then reduce the heat and let it simmer until the soup is as thick as you'd like it.

When you are sauteing onions to build flavor as a base for your dish (soup, tomato sauce, you name it), the yellow onion is your friend. That being said, white onions are a totally acceptable substitute for yellow, especially if you're cooking them.

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.

A generous teaspoon of wholegrain mustard and some creme fraiche rescued my last bland batch. And plenty of seasoning. 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.

Why is my potato and leek soup slimy? ›

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.

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. Why has my leek and potato soup turned brown? Your leek and potato soup may turn brown if your potatoes have oxidized.

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.

Try reheating the potatoes in a pan, tossing quickly with a little warm liquid and then adding the spices, cheeses, etc. just before serving. Vary the cheeses to get a sharper, more intense flavor.

A squeeze of lemon or lime juice or a little vinegar can help cut through spiciness. Acidic foods tone down the spiciness in foods and can add some flavor, making this a good trick for seafood dishes or creamy soups and chowders.