Chunky Leek and Potato Soup (No Cream) - My Gorgeous Recipes (2024)

FAQs

How do you thicken potato soup without cream? ›

There are a few ways to thicken leek and potato soup, you can use a mixture of cornstarch and cold water or use a slice of bread. Cornstarch should be dissolved in cold water before adding it to the soup, while the bread should be torn up into small pieces and added directly to the pot.

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.

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.

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.

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

If your soup tastes anything but super flavorful, you likely just need to add more salt! Toppings like fresh herbs (I like chives and thyme), croutons, bacon, or cheese help, but this soup should be flavorful on its own and salt should be the first thing you add if your soup tastes bland.

It's important not to chop them too finely before cooking. Keeping them in medium-ish sized chunks should work best. If the potatoes are chopped too finely, then too much starch will be released into the broth, resulting in a gummy-like texture.

If it turns out a bit thick, simply add more water and bring it back to the boil. If it's too thin, you can add cornflour to thicken it up, just as you would with a sauce. Taste for seasoning. Finally, swirl some cream into your soup if you'd like to, then it's time to sit down and enjoy your meal!

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.

How do you make potato and leek soup less salty? ›

In addition to potatoes, you can use other starchy vegetables like carrots or parsnips to absorb excess salt. Dairy products like milk, cream, yogurt, or sour cream can help balance out the saltiness of a soup or stew.

I would also add that roast the potatoes might be helpful. Also, you can alter the soup by pureeing some portion of the potatoes and adding it back to the pot. Fresh herbs like parsley, rosemary or thyme will give your soup zing.

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.

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.

Allicin, one of these sulfur compounds, neutralizes free radicals. Hence, it makes leeks a potent anti-inflammatory food. Allicin also protects us against viruses and cancer and supports heart health. Leeks are high in inulin, a soluble fiber that benefits our colon health.

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.

Opt for Cornstarch or Arrowroot

In a small bowl, mix cornstarch or arrowroot with a small amount of cold water to form a slurry. Once the slurry is smooth, gradually pour it into the simmering potato soup. Stir well to ensure the slurry is evenly distributed.

Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with ¹⁄₄ cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.

Combine cornstarch and a little bit of water—or the chicken stock from the soup—in a small bowl. With the soup simmering over medium-low heat, whisk in the slurry. The soup should start to thicken almost immediately. Incorporate potatoes.