Creamy Leek and Potato Soup Mamas Secret Recipes (2024)

FAQs

Why is my leek and potato soup tasteless? ›

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.

Let's test her vichyssoise recipe to find out! Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise.

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.

Add acidic ingredients.

Foods that have a great deal of acidity, like lemon juice, vinegar, white wine, and tomato puree, can help liven up the flavor of bland-tasting bone and other broths. "The acidity of these ingredients works to complement and enhance the broth's flavors, not mask it.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

For their first meal in France, Paul ordered oysters, sole meunière and a green salad. Child devoured the meal, calling it “perfection.” Alex Prud'homme, Child's grandnephew and cowriter of her memoir, “My Life in France,” opened the book with this now famous scene.

Child died just two days before her 92nd birthday. Her last meal was a bowl of French onion soup prepared by her assistant, who reportedly got a few tips on how it could have been improved.

Not that you should overdo, but you never know what you might be missing," she said with a grin during a cooking demonstration. "I'm an egg and meat eater," she confided during our breakfast. "I thoroughly believe in moderation, small helpings and great variety.

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 can I thicken my leek and potato soup? ›

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 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.

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.

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.

It's really not a good idea to leave it out at room temperature. I've left stock on the stove overnight at a simmer with the lid on. This keeps it hot enough that microbes won't grow but traps evaporation so it can't go dry. It is ok to put the soup in the refrigerator in a fresh room temperature container, covered.

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.

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

Asian fish sauce, cider vinegar, and sherry add depth and complexity to the broth.