Leek And Sweet Potato Soup Recipe (2024)

FAQs

Why does my leek and potato soup taste bitter? ›

Why does my leek and potato soup taste bitter? A bitter taste in your leek and potato soup could come from a few possible sources. One common cause is overcooked or burnt leeks. Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat.

* Common problem with Potato Leek Soups that call for blitzing to death until completely smooth. Power of blender = activates starch in potatoes = gluey. Same thing that happens if you use a food processor or blender for mashed potato!

Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties, as well as other health benefits. Definite proof of these health benefits of leeks will depend upon future studies with humans.

Bitterness is best counteracted by salt, so give it a good seasoning. You might also try adding a little mild vinegar like white wine or cider vinegar.

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.

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.

Sautéing leeks before adding them to the soup can enhance their flavor and bring out their sweetness. Heat some oil or butter in a pan, then add the sliced leeks. Cook them over medium heat until they become soft and slightly caramelized. This step adds depth of flavor to your soup.

It's really not a good idea to leave it out at room temperature. I've left stock on the stove overnight at a simmer with the lid on. This keeps it hot enough that microbes won't grow but traps evaporation so it can't go dry. It is ok to put the soup in the refrigerator in a fresh room temperature container, covered.

What are the side effects of leeks? ›

Risks of Eating Leeks

People who are sensitive to FODMAPs may experience digestive symptoms, such as bloating, diarrhea, and gas after consuming high-FODMAP foods.

Leeks are members of the onion family. And, like garlic and onion, they have sulfur compounds that give us health benefits. Allicin, one of these sulfur compounds, neutralizes free radicals. Hence, it makes leeks a potent anti-inflammatory food.

Add sweet vegetables like carrots and beets. They will sweeten the broth and deepen its color. You might also add a bit of miso (or salt) and/or a squeeze of lemon juice. Sweet, salt and acid balance bitter flavors.

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.

Spices mask bitter flavors, so don't be shy. Add some spicy peppers or powders to your cooking, or sprinkle some onto your dishes for a little bit of extra heat. Black pepper in particular has compounds that counteract bitterness. Some other great spices include cayenne, red pepper, paprika, and chili powder.

Soaking the onions in cold water for 10 minutes before cooking can help to reduce the unpleasant taste and smell. Additionally, adding a pinch of sugar to the cooking onions can also help to reduce their pungent flavor.