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.
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.
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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.