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 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.

Vichyssoise (/ˌvɪʃiˈswɑːz/ VISH-ee-SWAHZ, French: [viʃiswaz]) is a soup made of cooked and puréed leeks, potatoes, onions and cream. It is served chilled and garnished with chopped chives.

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.

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.

Potatoes – use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*.

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

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.

Soup can be prepared in advance and heated when required. Cool before putting in the fridge or freezing. Remember to only reheat leftovers once and to use within two days.

If you do decide that you want to leave soup out overnight, it's recommended that you boil the soup for 10 minutes to kill any active bacteria. The logic behind leaving stock out for extended periods of time is that because the liquid was boiled, any bacteria in it has been killed.

Why has my leek and potato soup gone brown? ›

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.

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.

Chowder is a thick, chunky soup. Traditionally, chowder is made with seafood or fish, but chowders made with poultry, vegetables, and cheese are also popular.

Cream of Broccoli Soup

A roux is the base for all of creamy soups, like cream of mushroom, cream of corn, and our personal favorite – cream of broccoli.

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.

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.

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. Be sure to remove the lid to let the steam escape.

Tips for Flavorful Vegetable Soup

Flavor the base: We add Italian seasoning and tomato paste to the aromatics and warm them up to bring the seasonings back to life. You could use fresh herbs like thyme or rosemary, or even add a Parmesan rind for more flavor.