Healthy Italian Leek and Potato Soup – Belmorso Italian Gourmet (2024)

FAQs

Why does my leek and potato soup taste bitter? ›

Leeks, like onions, can become bitter if they're cooked for too long or at too high a heat. Make sure to sauté leeks over medium heat until they are soft and translucent, not browned. Another reason could be using the green parts of the leek, which are more fibrous and have a stronger flavor.

Basic Leek and Potato Soup Calories

A basic leek and potato soup will have potatoes, leeks, olive oil and reduced-fat milk. A one-cup serving contains 101 calories as well as 2 grams of fat, 20 grams of fat and 2 grams of protein, per the USDA.

Leeks are an excellent source of antioxidants like vitamins C, K and beta-carotene that have anti-inflammatory and anti-aging benefits. Carotenoids include zeaxanthin and lutein which protect the eyes, reducing risk of cataracts and age-related macular degeneration.

White Rhônes (Marsanne/Roussanne blends) would be fine, as would Viognier, dry Chenin Blanc or dry Riesling. Sauvignon Blanc would be nice if it is not too overtly grassy or herbal. An unoaked Chardonnay would be pleasant, and a Macon Villages or Pouilly Fuisse close to perfection.

If your soup tastes anything but super flavorful, you likely just need to add more salt! Toppings like fresh herbs (I like chives and thyme), croutons, bacon, or cheese help, but this soup should be flavorful on its own and salt should be the first thing you add if your soup tastes bland.

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.

Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.

3. Leeks may protect against certain types of cancer. Studies suggest that people who regularly eat leeks and other allium vegetables may have up to a 46 percent lower risk of gastric cancer than people who don't eat them, but further studies are needed to be sure. Leeks may also protect you from colorectal cancer.

Leeks are rich in flavonoids, especially one called kaempferol. Flavonoids are antioxidants and may have anti-inflammatory, anti-diabetic, and anticancer properties, as well as other health benefits.

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.

Why is my leek and potato soup brown? ›

Season them before roasting to really bring out their flavor. If you season only at the end, your soup will just taste salty — not flavorful. Why has my leek and potato soup turned brown? Your leek and potato soup may turn brown if your potatoes have oxidized.

They refer to it as "magic leek soup" that people in France make by boiling leeks, discarding the solids and drinking the remaining water. It is credited with helping French people keep a svelte shape.

You need to cut or scrap any green parts of the potato flesh or skin and discard those pieces. The other parts of the potato are usable. Because of this, it's important to store potatoes properly. A cool, not cold, dark and dry place is best.

Most recipes use the leek's white and light green stems, which is where that mild onion-like taste lives. That's no shade to the dark green leaves because those are edible, too—they just tend to be more bitter.

Soaking the onions in cold water for 10 minutes before cooking can help to reduce the unpleasant taste and smell. Additionally, adding a pinch of sugar to the cooking onions can also help to reduce their pungent flavor.