Traditional Irish Leek and Potato Soup • pub recipe! (2024)

FAQs

Why is my leek and potato soup tasteless? ›

The reasons are usually two: you didn't season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock.

If you blend or puree the potatoes for too long, the starch inside the potatoes will leak into the broth and create a gelatin-like consistency. It's for this reason, we like to blend the soup in batches (so if we over-blend a little it won't ruin the whole thing!) and only until it's just smooth.

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

Unlike a chunky vegetable soup commonly found in the US, Irish Vegetable Soup is a blended soup made of potatoes, leeks, carrots, and onions that feels creamy and comforting without any cream!

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

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.

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.

How do you keep potatoes from getting mushy in soup? Keeping the skins on your potatoes will help. Also key to remember is that when chopping the potatoes, the smaller they are the faster they will cook. So, don't be afraid to cut them a little on the larger side than you normally would.

How do you make potato and leek soup less salty? ›

Add Lemon or Vinegar

A squeeze of lemon can balance out a mildly oversalted soup with its acidic flavor. A splash of vinegar can also do wonders for taming the salty flavor.

The origins of Irish stew are somewhat shrouded in mystery, but it's believed to have originated in the 17th or 18th century. At that time, the dish was often made by shepherds and rural farmers who had access to only a few ingredients but needed a nourishing meal to sustain them through long days of work.

Carrot. After potatoes, carrots are without doubt the best-known and most popular root vegetable of all.

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place.

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

Italian Seasoning: a classic mixture of oregano, marjoram, thyme, rosemary, basil, and sage goes well with almost any fresh vegetables. Bay Leaf: you should only need one for this big batch of soup, a little goes a long way with bay leaves, giving your soup a great depth of flavor.