Leek & Potato Soup | TheWineBuzz (2024)

FAQs

How to make leek and potato soup mary berry? ›

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.

Potato leek soup is a classic, and so easy to make! To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. Purée the soup using a blender to get a creamy consistency.

If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed. Can I make this soup ahead of time? The soup can stored in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken stock when reheating, if necessary.

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.

Salt and pepper: Potato Leek Soup requires a significant amount of salt and pepper to awaken the rest of the flavors. If you feel like the soup is missing something at the end of cooking, it probably just needs more salt or pepper – so adjust to taste.

Onions, artichokes, garlic and leeks all contain fructans – carbs that can cause gas and bloating.

If it's too thick, make it thinner with whatever makes the most sense - water, chicken stock, milk, wine. Some people actually prefer a leek and potato soup without any stock or dairy added, so not to cloud the pure flavors of the leek and potato.

In Season 2 of her celebrated cooking show "The French Chef," Julia Child demonstrated how to make one of her favorite soups: the simple vichyssoise.

What starch is used to thicken leek and potato soup? ›

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.

We traditionally trim the green tops off leeks and throw them away, but the thick leaves are perfectly edible and have just as much if not more flavour than the milder, pale end. Often referred to as a super food, leeks are high in flavonoids, vitamins A, E and K, and fibre.

What are Leeks? Leeks look like overgrown green onions, but have a milder, more delicate flavor than onions. The white base and green stalk are used for cooking in creamy soups, fresh, stocks and more. Leeks can be direct seeded outdoors or started indoors and transplanted into the garden.

Leeks are the mildest of the onion family and really shine when they're cooked, offering a lovely subtlety to dishes and a delicate, melty texture. Typically, the white and light green parts are consumed, while the dark green tops are left out, being full of fibers and hard to chew.

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.

To be properly cleaned before cooking, leeks must be topped and tailed (roots discarded, dark-green parts removed), and the white and light-green parts sliced thin and left to swim in a water bath so as to encourage the removal of any clinging dirt.