Leek & Potato soup gone brown? (2024)

FAQs

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.

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.

I ended up getting up early in the morning, getting some stock on the stove with some salt, celery salt, more pepper and garlic, a dash of fish sauce and a dash of Worcestershire sauce. Let that for a while, got a little bowl of the pre-made soup, stirred in a tsp of my new reduction to make sure it worked. It did!

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

Sometimes, depending on the level of scorchness and the type of soup you can add peeled whole or halved russet potatoes. They can absorb some of the burnt flavor from the soup. If still not saved add strong flavors such as ham or bacon to the soup to help mask the burnt 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.

Cover it up with toppings. Fresh green herbs like parsley add color without changing the flavor too much. Green pesto. Croutons, while they're still probably a shade of brown, will at least break up the visual of an expanse of brown soup.

Got a soup that tastes a little bland and unexciting? Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt.

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.

Why does my leek and potato soup taste bitter? ›

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.

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.

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.

So what do you do if you've made the mistake of using starchy potatoes in your soup? One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup.

Trim the very bottom white part of the leeks where there may be some roots. Also trim off the very top dark green parts. The part of the leek you want to use is white and light green. The darker portions are tough and stringy, and you can include them if you like, but most people find the texture unpleasant.

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.

According to America's Test Kitchen, in order to help prevent your soup from scorching, infusing your dish with a burnt flavor, use a heavy pot with thick walls. This type of pot transfers the heat more evenly, whereas a cheaper one transfers mostly from the bottom.

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

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.