Potato Leek and Lentil Soup with Caraway Seeds - The Healthful Ideas (2025)

FAQs

Why does my leek and potato soup taste bitter? ›

Potato leek soup can taste bitter if you burn the leeks when first reducing them down in your pot. To avoid burning your leeks, stir the leeks often and reduce with butter or oil to help avoiding burning the leeks.

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.

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.

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.

Most likely, your potato leek soup tastes bland because you haven't added enough salt throughout the cooking process. Potatoes LOVE salt at every opportunity. 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.

Onions, artichokes, garlic and leeks all contain fructans – carbs that can cause gas and bloating.

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.

Leeks have a variety of biological active effects, such as anti-cancer, anti-inflammation, anti-obesity, anti-oxidation and anti-bacteria, but the action mechanisms of these biological effects are still unclear.

Health Potential

Kidney health: Higher intake of allium vegetables was associated with a 32% lower incidence of chronic kidney disease in a longitudinal study.

Soup Thickening Method: Cornstarch Slurry

Cornstarch is flavorless, easy to mix up, and versatile, which makes it a go-to pantry ingredient. I made a classic slurry by whisking cornstarch and hot broth until smooth in a small bowl.

Should you peel potatoes for potato soup? ›

There's no need to peel them, and when cooked, they are buttery and almost melt in your mouth. Veggies: This is potato soup, but we love adding a few cups of extra veggies. Onions are a must, carrots add color and some sweetness, and chopped celery adds flavor and texture.

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.

Potato and Leek Soup: Simplicity at Its Best

You can garnish it with your favourite toppings like crispy bacon bits or have it with cheese and garlic bread – the list is endless. For the full dinner experience, it goes beautifully with sweet and earthy roast Dutch carrots, savoury grilled chicken and toasted bread.

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.

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.

Tips to Remove a Bitter Taste

Mix in a little bit of sugar to hide the bitterness. Add a pinch of salt to a bitter dish. Sprinkle in a pinch of baking soda. Add acidic flavors to the dish, like lemon juice or vinegar.

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.

Pour in hot boiling water, stir and let it sit for 5 minutes. After 5 minutes, remove the leaves from the hot salty water and transfer them into cold water. This process blanches the leaves and removes the bitterness. Most people use this method when they want the leaves to be stringy after washing.

This is a case of solanine in potatoes. Often a newer potato off harvest . The green eyes of the potato can harbour this chemical and when boiling it spreads in solanine flavour or the metallic taste. Cut off the green eyes on the potatoes and reduce the metallic flavour spread .