Why is my potato leek soup gummy?

Make sure to cook the potatoes all the way through before pureeing. Also, don't go overboard pureeing the soup. It doesn't have to be perfectly smooth. If it seems too thick, thin it out with more broth.

Why is my leek and potato soup bland?

If you follow this recipe, it shouldn't be! But I have had bland leek and potato soups in restaurants, so I understand your concern. I think sometimes people just throw everything in a pot and boil it without taking the time to layer flavor by sauteing vegetables and seasoning first. There aren't many ingredients here, so don't skip the salt, garlic, or thyme, as they add much to the flavor. Of course, taste your soup before serving and add more of those seasonings, if needed. And the worst case, if it's still bland, add a splash of acid, like vinegar, to boost the soup's flavor. Those toppings add flavor too, so definitely add a few of them if you feel something is lacking.

Is it OK to reheat leek and potato soup?

Of course! Do so in a small pot over low heat or loosely covered in the microwave until hot.

Cauliflower Potato Leek Soup

Description

This cauliflower potato leek soup is a satisfying and hearty dish that won't weigh you down. The cauliflower creates a rich, creamy texture and eliminates the need for heavy cream or cheese.

Ingredients

Units Scale

1 tablespoon olive oil
1 small/medium cauliflower
1 teaspoon kosher salt
2 leeks
2 tablespoons butter
3 garlic cloves
1 tablespoon fresh thyme leaves
freshly ground black pepper
5 cups vegetable broth
2 pounds of potatoes, such as Yukon gold or russet
toppings, such as crumbled bacon, extra thyme leaves, or shredded cheese

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Instructions

Preheat the oven to 425 degrees F. Roughly chop up the cauliflower. You'll want about 5 cups. Spread out on a baking sheet with parchment and toss with the olive oil and 1/2 teaspoon salt. Place in the oven to cook for about 18 minutes or until golden and tender.
Prep the other vegetables. Slice up the light green and whites of the leeks and give them a rinse. Peel and roughly chop the potatoes. Mince the garlic. Remove the thyme leaves from the stems.
In a large pot or Dutch oven, heat the butter over medium heat. Add the leeks and saute for 5 minutes, stirring on occasion. Add the other 1/2 teaspoon of salt, the thyme leaves, the minced garlic, and a few grinds of black pepper. Cook another 5 minutes.
Add the potatoes and broth to the pan. Bring to a boil and simmer over medium-low heat until the potatoes are soft, about 10 minutes.
Add the roasted cauliflower to the pot. Then blend until no large pieces remain and the soup is mostly smooth.
Taste the soup and add additional salt and pepper, to your liking. Serve with toppings of your choice.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stove top