Leek and Potato Soup.... Too runny/watery???

CountingPennies

So i had a huge leek given to me and some potatoes from the allotment, so tonight I decided to attempt a simple potatoe and leek soup i found online.

I basically timed the recipe by 4 and made a huge pan full. Only thing is, its seems really watery??

Don't really wanna waste anything, so shall i either try and get rid of the excess liquid or add more potatoes? If i took the liquid out could i freeze it as a vegetable stock for another time?

I've never made soup before..... But don't wanna give up on my first try! I much more of a baker!

CP xx

passion_flower

Just boil a few more potatoes, season really well then give it a good whizz, it should be perfect. Soups are very forgiving:)

CountingPennies

Thanks, much appreciated! Need to learn how to make cheap easy meals rather than ridiculous priced bakes! Lol

CP xx

Linda32

When ever I have made soup I use potatoes as the thickener so I would do that as well. If you wanted you could add some bacon as well.

CountingPennies

Thanks for the tips.... The potatoes have totally saved it! Gonna give it a wizz in the blender and keep for tomorrow. I have some double cream. I saw a recipe that said to add before serving. Is that correct? Needs using up anyway but can't imagine why you would put cream in (i don't eat soup, lol).

Thanks again.... Your all stars!

CP xx

CountingPennies

Linda32 wrote: »

When ever I have made soup I use potatoes as the thickener so I would do that as well. If you wanted you could add some bacon as well.

Also, hubby will love the bacon idea! Never thought of that! Do i cook it and add it? (I know, i'm rubbish, lol)

CP xx

allybee101

Cook the bacon til crisp - you could crumble it on top of the soup once heated. Adding cream to soups makes them more luxurious (and creamy of course!). You could try adding a swirl after you've heated the soup up. It looks fancy and does add an extra depth to the flavour. With a Leek and Potato soup it'll already be quite creamy from the potato. Try a little bit and see what you think.

CountingPennies

Will be trying with bacon tonight. Hubby had some last night, not blended. He wanted it like it was and thoroughly enjoyed it.

Thinking about freezing some as its a huge pan full. Never froze soup before but it sounds easy enough.

Didn't end up putting cream in so should be fine.

PenguinOfDeath

Linda32 wrote: »

When ever I have made soup I use potatoes as the thickener so I would do that as well. If you wanted you could add some bacon as well.

Or crispy chorizo :drool:

marmiterulesok

You could also have added red split lentils.When cooked they disintegrate,and the soup would be thicker.You could ladle out a good quantity of the liquid,cook the lentils in the liquid,and then add it all back.I would say that you'd need something like 20 minutes to cook the lentils.

Chris25

or sprinkled in some dried potato - really useful for thickening soups & casseroles too