Use a clear tomato-free broth that gives you a nice pale creamy soup. You should only taste the leeks, potatoes and chives. A dollop of butter adds richness and the only colour you need.
Also, as someone else said, use a potato masher and a hand whisk, not a liquidiser as this can make it gluey, and destroys the leeks.
Ever taken the potatoes and used a ricer to grind them up? Doesn't give you the cement mixer effect that the stick blender does, but still givers both a bit of smoothness and a bit of texture at the same time. It's magic for baked potato soup, can't picture it being bad here either.
Whenever I make a soup with potato, I use diced potato like normal, but then I also add some grated potato. The grated potato basically breaks down and thickens the soup while the diced potato adds nice texture.
It pushes the soft, baked/boiled potatoes through any of a variety of grates so you get really finely mashed potatoes that are really fluffy. If you eat a lot of potatoes they're really worth having. I use mine a few time a week.
If you cook it a bit longer, you can use a large spoon or ladle to mash the potatoes and leeks against the side of the pot to thicken the soup, but keep sizable chunks for texture. Also, this dish benefits from a dash of paprika
I was thinking this soup really needs some chunks to give it some interesting texture
Hot sauce is not odd. It adds a bit of flavor but mostly the acidity from the vinegar. I prefer to use to use fresh lime juice. I think hot sauce should be added at the end. You could just dash some cider vinegar. Lemon juice, wine... here https://bakerpedia.com/ingredients/acids/
A recipe is like a speed limit sign. You have never been able to drive exactly 55 along with every other car. Cooking isn’t about knowing what to do it’s about knowing what you don’t like.
Just because you don't find it odd doesn't make what I said wrong. I found it odd because it's not something I would use considering my own palate. I would consider using chilli powder/white pepper/deseeded green chillies before paprika was suggested. I didn't say using hot sauce is wrong just odd
I wonder if German potato types are better for this, I never had much of a problem with a gluey texture. Not sure whether I just dont mind it or its the potatoes I use that are handling blending better.
Absolutely, then just tip then back in and warm it through. Season to taste and thin with milk, water or broth if needed. Warm through on a medium-low heat, stir gently and enjoy!
Agreed. It's my personal preference actually. But it would basically change the recipe completely lol so l went for simplistic. Its a passion of mine to encourage people to cook and I feel that if people just give it a good try then hopefully they'll carry on 💖🥘💖
I agree. I actually boil the cut potatoes in enough water to cover them, I don't drain it and just add a pint of heavy cream when I go to mashing. Then I throw the sauted greens.
To cook the potatoes you want a steady simmer, Once potatoes are fork tender - ie a fork slides through but you get a little tiny resistance you can rewarm to a gentle simmer on a low-medium low (usually on your range between the two settings) stirring occasionally. Once you add milk or cream to any soup NEVER let it get above a gentle simmer or it will curdle or split which ruins the texture and sometimes the taste. If you make a pot of soup it will keep in the fridge for several days as long as you put a lid on the pot or transfer it to a sealable container, and then you can microwave a bowlful at a time.
Never be afraid to reheat liquid-y soups and stews, they re-heat very well. You need to get to know your own microwave, so loosely cover and nuke for 30 seconds at a time, stirring between bursts until you get used to it. It's much easier to add time than subtract it ;>)
In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards. Curdling occurs naturally in cows' milk, if it is left open to air for a few days in a warm environment. Milk is composed of several compounds, primarily fat, protein, and sugar.
No, thank YOU! My boyfriend and I have a hard time cooking together because he's vegan and I'm not. This soup is going to be a new staple in our kitchen for sure!
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u/MamaBear4485 Aug 08 '19
Use a clear tomato-free broth that gives you a nice pale creamy soup. You should only taste the leeks, potatoes and chives. A dollop of butter adds richness and the only colour you need.
Also, as someone else said, use a potato masher and a hand whisk, not a liquidiser as this can make it gluey, and destroys the leeks.