Leek & Potato soup gone brown? (2024)

FAQs

Why is my leek and potato soup brown? ›

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.

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.

Potato Leek Soup, when stored properly in an airtight container, will stay fresh and flavorful for up to 4-5 days in the refrigerator. It's recommended to consume it within this timeframe to ensure the best taste and quality.

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.

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 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.

Look for mold: If you see any mold growing on the surface of the soup, it's definitely time to throw it out. Check the texture: If the soup has become slimy or has a strange texture, it's a sign that it's gone bad. Taste a small amount: If you're still not sure, you can taste a small amount of the soup.

The broth or sauce may appear slimy. Spoiled soup also may appear moldy.

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.

Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.

Is it OK to reheat leek and potato soup? ›

Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls. Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.

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.

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.

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.

Now, pay attention: Simmer your leeks gently in well-salted water. Don't let them boil and don't let them go too long. They should be tender and silky, not mushy or stringy. Conversely, if not cooked enough, they'll be unpleasantly chewy.

Watery wound rot or leak is a vigorous rot of lifted tubers caused by a fungus. It is widespread and common but only occasionally serious in a crop. Affected flesh can be discoloured grey through to brown with a dark margin. It is moist and quickly liquefies.

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.

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.

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.