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Table of Contents:
- How do you keep leek and potato soup going gloopy?
- Why is my baked potato soup grainy?
- Is potato soup bland?
- What can I add to my potato soup for flavor?
- Is bone broth and stock the same thing?
How do you keep leek and potato soup going gloopy?
You need to dilute by a five parts or so Take a quarter of the soup (a cup full) and dilute it with 5 cups of ideally milk, or otherwise stock or water. You will also need quite a lot of salt and pepper - taste as you go. Reheat, but don't boil if you can avoid it. Then continue as in the original recipe.
Why is my baked potato soup grainy?
Use a very low heat and stir often. If it gets too hot too fast, you could end up with an unpleasant grainy texture. Low and slow is the way to go!
Is potato soup bland?
It's unbelievably bland. In the soup are chunked potatoes, mashed potatoes, heavy cream, butter, pepper, salt, bacon, onions, and some cheddar cheese (though definitely not enough). Couldn't even taste the bacon.
What can I add to my potato soup for flavor?
Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.
Is bone broth and stock the same thing?
"Bone broth is essentially stock," he admits. The confusion comes from the traditional definition for stock, which is more viscous due to the collagen that seeps out of joints and bones during long-term cooking, and broth, which is thinner and is made with more actual meat (versus meat-stripped bones used for stock).
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