Leek & Potato soup gone brown? (2024)

FAQs

Why is my potato and leek soup brown? ›

Your leek and potato soup may turn brown if your potatoes have oxidized.

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.

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.

Potato-Leek Soup v2.

For an extra-smooth soup, press it through a chinois or a fine mesh strainer using the bottom of a ladle. Sure, it's the gluier than its pressed brother, but as I said, sometimes that really doesn't bother me.

Sometimes, depending on the level of scorchness and the type of soup you can add peeled whole or halved russet potatoes. They can absorb some of the burnt flavor from the soup. If still not saved add strong flavors such as ham or bacon to the soup to help mask the burnt flavor.

The best way to cook leeks is to “sweat” them, which means cooking them in butter and/or oil over pretty low heat until they get soft, but not browned. The French call this fondu, or “melted.” I use part butter, part olive oil, because although the butter adds a wonderful flavor, it can burn if cooked for a long time.

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.

Sweetness can help balance bitterness, so consider adding ingredients like carrots, onions, or a small amount of sugar or honey. Acidic ingredients like tomatoes or a splash of vinegar can also help balance flavors.

Why is my potato leek soup gummy? Potatoes should be diced in similar size so they cook evenly, but don't drive yourself crazy getting them teeny-tiny. If they're too small, you risk the potatoes releasing too much starch, which can make the soup gummy when pureed.

It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag, freeze it flat, thaw it, and pour off the water.

How to keep potato soup from getting gummy? ›

Sear or roast your potatoes to prevent gummy soup

Searing or roasting your potatoes does more than just add extra flavor to your soup. It can actually prevent your broth from becoming gluey.

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.

A: The potatoes were stored improperly for them to last that long after baking. Also, was there any chance that the potatoes were pierced with a fork to release steam or cut before baking? Those exposed surfaces, especially when wrapped tightly in foil and heated will become oxidized and turn brown or gray.

Watery wound rot or leak is a vigorous rot of lifted tubers caused by a fungus. It is widespread and common but only occasionally serious in a crop. Affected flesh can be discoloured grey through to brown with a dark margin. It is moist and quickly liquefies.

It turns out, then, that contrary to internet opinion, it is possible to redeem your potato leek soup if somehow it becomes gluey. Ladle some into a freezer bag, freeze it flat, thaw it, and pour off the water.

When starch is exposed to oxygen, it turns brown, black even grey. In potatoes' case, they turn brown. Not just this, but there is an enzyme present in potatoes known as polyphenol oxidase (PPO) otherwise known as tyrosinase, which when exposed to oxygen results in discolouration of the surface.