Why is my potato and leek soup slimy?
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. If you do have a stick blender, use that, as it gives you more control over the consistency.
Is potato and leek soup good for you?
Potato and leek soup has great health benefits as leeks have high amounts of folate and polyphenols, which are helpful in supporting good cardiovascular health. What’s more, potatoes are a great source of fibre, which is perfect for weight management. Keep in mind, this soup does have added cream, so if you’re looking for a low-calorie option it’s best to go for minestrone, lentil or vegetable.
Where is potato and leek soup from?
This soup, authentically known as potage parmentier, is considered to be a French classic. However, it has roots all over the world, with many countries having a similar dish in their cuisine. Ireland, Wales and Egypt are just some places that lay claim to this delicious soup… and we don’t blame them.
How to stop croutons from going soggy?
If left in the soup, the croutons will, naturally, absorb the moisture so we recommend storing croutons separately and toasting lightly before serving any leftovers.
