FAQs
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.
Why is my soup turning brown? ›
As the veggies hit the boiling water, volatile acids are released into the water and are carried away in the steam. When the pot is covered, the steam and the acids it contains are forced back into the water. Once there, the acids react with the chlorophyll in the vegetables, turning them an unsightly shade of brown.
Why is my potato leek soup gummy? ›
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.
How to stop leek and potato soup from going gloopy? ›
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.
Why are my leeks turning brown? ›
Leek rust is a disease caused by the fungus Puccinia porri (syn. P. allii). It is important on leeks and garlic but also affects onions, chives and other Allium spp.
How do you fix scorched potato soup? ›
How to salvage burnt soup. EHow recommends adding a teaspoon of a sweetener like sugar or honey to help balance the sharpness of the burnt bits. The site also suggests adding canned tomatoes to soups like chili or vegetable to try to dilute any unpleasantness. A touch of acid can also help reduce the charred flavor.
How to fix gooey potato soup? ›
You need to dilute by a five parts or so Take a quarter of the soup (a cup full) and dilute it with 5 cups of ideally milk, or otherwise stock or water. You will also need quite a lot of salt and pepper - taste as you go. Reheat, but don't boil if you can avoid it.
Why does my leek and potato soup taste bitter? ›
Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat. Make sure to sauté leeks over medium heat until they are soft and translucent, not browned. Another reason could be using the green parts of the leek, which are more fibrous and have a stronger flavor.
How to keep potato soup from getting gummy? ›
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.
How to fix bland potato and leek soup? ›
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.
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.
Why does my soup looks curdled? ›
The soup always tastes good, but occasionally it will curdle. What causes this? Tomatoes are very acidic and milk or cream is added to them, curdling can occur. Curdling will be more likely to happen when the ratio of acid to cream increases or when mixing a cold and hot mixture.
What is the brown stuff in leeks? ›
What is leek rust? As the name suggests, leek rust is a fungus that looks like little orange rust spots and streaks. If the disease is allowed to persist unchecked, it spreads, gradually infecting more of the leaf, until the leaf itself turns brown and withers.
Can you eat the dark leaves of leeks? ›
The bulbs and lighter green leaves are edible and can be eaten raw or cooked. The darker green leaves are much tougher and along with the roots, should be removed before eating or cooking.
Can you use the dark green part of leeks in soup? ›
With leeks, the general trend is to use the white part and throw away the green. This green part contains a lot of vitamin C and it can be used in many recipes. You only have to remove a few centimeters of the usually woody upper part from the leaves. Boiled leaves can be used for sauces, soups or casseroles.