Soup rescue needed

[TrillianAstra]

I made leek and potato soup, thinking I was being frugal, but it is rubbish and now I feel like I have wasted potatoes and leeks.

My soup is both bland and very very thick. I know I need to add liquid but if I add water it will taste of even less. Please help?

(any suggestions welcome, anything at all)

Got any watercress?
Did you use stock?

add milk or cream and whizz it up lots, also put some salt and perrer in? i always find you need quite alot of salt with leek and potato soup

do you have any stock cubes/powder? Assume not. Otherwise add anything which will add flavour - worcestershire sauce/soy sauce/herbs/garlic. Perhaps milk to thin it rather than water if you have no stock

thats pepper!

Have you got any Marigold boullion powder? Make stock with that, it's v. tasty. Worcestershire sauce?

make up some stock and add it in, along with lashings of pepper and maybe some chilli.....

your mistake was too many potatoes to leeks as it is the leeks that give the flavour. You may also have not fried the leeks for long enough or cooked them so quickly (leeks need long slow frying to bring out their sweatness) You can rescure it (if you have no more leeks) by frying off some onion in butter slowly till it is soft and without a hint of crunch (should take about 15 mins). Add this to the soup and thin as the others say with stock made from marigold bouillion, milk or cream

If you used just water with the veg, then i would make up a stock cube with a little water and add it in, i would also add salt pepper and tabasco sauce for a little kick.
Once your happy it has flavour, i'd thin it out with milk.

I make leek and potatoe all the time and this is the recipe.

3 medium leeks
1 small potatoe
1 onion
2 pts veg stock (1 - 2 cubes)
s + p
dash tabasco
just enough milk to make it right consistancy and keep it low fat.

HTH

Wow, you guys are amazingly fast.
I did use stock, but only in cube form, and probably not enough.
Of the things listed above I have: milk, water, stock cubes, soy sauce, garlic, salt and pepper.

I love garlic but doesn't it need to be cooked?

do you not have an onion, you really need to add some flavour from a vegtable?

You could add a tin of tomatoes - I used to make a lovely tomato and leek soup years ago.

I'd go with witchandchips, and if you don't have tabasco, go for the onion and garlic.

I do have an onion My list was made from the posts I could see at the time.

Onion and stock it is, I think. DP would probably love to have some chilli in there too (he thinks chilli goes with everything ).

Buda: leek and tomato sounds good, but potato and tomato? Not so sure.

I'm a bit sad that I have essentially made overly-sloppy mashed potato. Wish I'd decided to just have bowls of mash instead of bowls of soup. No tabasco but I do have some dried chilli, or sweet chilli sauce. Which of these should I test out? (considering dividing bad soup into two and experimenting with all the wonderful suggestions from the lovely MNers)

Good luck. If you get it right its yummy and low fat!!

I love leek and potatoe soup. So much so, i have this year grown my own onions, leeks and potatoe! Just so i can make what i call a " 100 percenter ".

My other fav 100 percenter is spanish omlette.

Good for you for being frugal!

Mmm, spanish omlette. From your own chickens? (if I'm right guessing what 100% means) Please don't taunt me with all the better things I could have done with those poor abused potatoes.

It sounds like you really did use far too many potatoes. Can you list your ingredients so far? Maybe splitting it up and trying a few different ways is not a bad idea.

I'd try the dried chilli, but only a pinch. But remember the tabasco for next time.

add cheese AND cream then- sloppy cheesy mash is better than tasteless mash :-)

I had 3 leeks, some garlic, and a pile of chopped potato that was about the same size as the pile of chopped leeks. Fried the leek and garlic (but probably not for long enough), added potato, then covered with oxo-cube-water and simmered until soft enough to use my hand-blender on it(a proper cook would have had real stock made from boiling bones, I'm sure, but I'm not quite up to that stage yet). In future I will remember that the potato is there to give a smooth texture and is not really an equal ingredient, no matter what the name of the soup might suggest.

OOh Cheese is a good idea.

You could add some strong stinky cheese like stilton or strong chedd.

I think you just didn't add enough stock.

Buda says