Leek & potato soup rescue help needed

[Baconking]

I've made leek and potato soup & once again didn't learn from last year or the one before that I need more leek and onion than potato.

It's so bland. Can anyone give any tips for rescue. please? I've already blended so it's difficult to add more leek or onion at this stage and I may have added too much water as it's pretty runny so if I add stock I don't want any extra liquid 😕

Thank you 😊.

Do you have enough salt in it?

Marigold boullion powder. It won't help much with it being runny, but will help with the flavour. Add some, then cook it down a bit so it thickens up.

Use one of those stock concentrates - Knorr do them, in little pots. Just need to heat the soup up to "dissolve" it, no additional liquid required.

Or just a bit of thyme, salt and pepper....

No you really don't need much potato. How about microwaving some peas and then blending them in when cooked? And another stock cube for flavour.

I’d say fry up more onions and leeks in and chuck them in. I prefer it with chunks, so I cook mine then blend half and mix it back together anyway.

I'd just cook some more leeks and blend in, doesn't take long.

Must be that time of year, I made some at the weekend.

A generous teaspoon of wholegrain mustard and some creme fraiche rescued my last bland batch. And plenty of seasoning.

I put curry powder in it and as a PP said, plenty of salt. If it's too runny I would add more potato, if you add it diced it will cook quickly (reboiling it will reduce it a bit as well) and then blend again if you want it really smooth. You can chuck a stock cube in as well for extra flavour.

Chilli. I put chilli in everything!
Also I often put a tin of sweetcorn in leek and potato soup.

The one I do is the Delia Smith one and it’s a high ratio of leeks to potato - say four big leeks, an onion, and two potatoes. Sweat all the veg for ten minutes or so in butter before adding stock. Never bland, though salt can help.

Leek and potato soup needs a good tasty stock to start with, otherwise it is bland. I would not add water to it, as mentioned in the OP.

It was a stock cube mixed with water but I did only use one.

Thanks everyone for all the suggestions.

I’d fry up some onion and other veg and add them in with a stock jelly cube. Either blend it all in or leave Chucky .)

I'd fry up some onions, and then add those when lovely and brown. Then mix up a cornflour and milk paste, pour that in, whizz it all back up, bring it to a boil and then season again.

I always sweat my potatoes, onions and leeks in butter on a low heat for about 20 minutes to soften before adding enough stock to come about an inch over the veg. Then I heat it all through, take a ladle full out, blitz it and then re add the un blitzed. I use Marigold powder for stock at 2 tsp per 500 mls of water. Leek and potato is one of my favourites, but lentil is close second (just had that for lunch)

Good stock, plenty of salt, plenty of pepper (white or black depending on your preference).

For next time, if your soup was too watery you could have kept reducing and then it wouldn’t have been thin. If it’s still hot you could try to put it on the hob and reduce it down. This will also intensify the flavour. You could add a stock cube/gel pot if you have one. But no more liquid - just add it straight into the soup and stir until dissolved.

Otherwise just add a load of other herbs/spices/chilli/whatever strikes your fancy.

Another way you could go is to start again with onion, leek, stock and other aromatics, then reduce that right down until it’s very concentrated. Then blend and add to your other soup.

Butter or olive oil would add richness too.

My mum puts a couple of rashers of streaky bacon in hers, it turns it from a very ordinary soup to something delicious & finishes it with some cream.

Celery Salt and black pepper. Onion powder also, if you have it.

Blue cheese. Works wonders.

Oh yes blue cheese! That reminds me I’ve got a broccoli and blue cheese soup to make...

Agree with the blue cheese. I don't even like blue cheese but it is wonderful in mushroom soup, so it would work well in a leek and potato soup too I would imagine.