How do you blend soup without a blender?

Just cook your vegetables until they are soft and use a potato masher to squish them down into a pulp. You could also use a ricer to get the same result. This is a great low-calorie way to get extra creaminess in your potato soups and clam chowders without adding extra cream or flour.

Why is my potato leek soup gummy?

If they are, too much starch will be released into the broth and a gummy texture will result. If the potatoes are pulverized too thoroughly, they will leach gelatinized starch into the broth. This starch will bond with the broth, causing the body of the soup to become slimy.

Should you soak potatoes before putting in soup?

Soaking the potato pieces in cold water will remove extra starches from the potatoes which can cause an unpleasant consistency in the soup if not removed. If soup is too thick: if the soup consistency is too thick after blending, add more broth a little bit at a time until desired consistency.

How do you thicken leek and potato soup?

HOW TO MAKE POTATO LEEK SOUP THICK AND CREAMY

1. Remove about ⅓ cup pureed soup and whisk in 1 tablespoon cornstarch with a fork until smooth then whisk it back into the soup.
2. Simmer until thickened to desired consistency.
3. If you would like an even thicker soup, repeat.

What can I use if I dont have a blender?

Here are the ways that you can puree, chop, and blend foods without using a blender:

1. Use a food mill.
2. Use a chinois strainer.
3. Try an immersion blender.
4. Use a chef’s knife.
5. Use a cheese grater.
6. Boil the food and mash it with a fork.
7. Use a rolling pin.
8. Use cheesecloth and mallet.

Can I Puree soup with a hand mixer?

Though the immersion blender is arguably the best for blending and pureeing soups, hand mixers can also be used very effectively in this function too. Hand mixers are not the most effective tools in blending soup because the hot soup being blended can lid off the to and can also increase the pressure on the blender.

How do you make potato soup not sticky?

Here’s how to make thick, but not gluey, potato soup: Add enough cooking water to the blender to cover the potatoes. Using the “pulse” button, blend the potatoes just enough, so that they become creamy but chunky. Add them back to your soup, stir, and simmer for an additional 10-15 minutes.

Why is my potato soup gritty?

Potato soup can come out gritty because you used floury instead of waxy potatoes. Other reasons are not peeling the spuds, overcooking them, or curdling the dairy products in your soup by adding them in over excessively high heat. The potato variety that you choose for your soup and literally make it or break it.

Should I peel potatoes for soup?

Leaving the skin on your potatoes when cooking potato soup provides several benefits over peeling your potatoes. First, leaving the skin on helps the potato keep its shape, as potatoes can quickly break down when boiled in a soup. Leaving the skin on also provides a different texture and flavor to the finished soup.

How many minutes Boil potatoes?

Put the potatoes, garlic, bay leaf, and peppercorns in a large saucepan, add cold water to cover by about an inch and season generously with salt,. Bring to a boil, lower the heat, and simmer until potatoes are fork tender, about 5 to 8 minutes depending on their size.

Why is my potato soup not thickening?

If you find your potato soup is too thin, simply add more potatoes in the form of boiled, mashed potatoes or some instant mashed potato flakes. Start by thickening a quart of soup with just one or two more pureed potatoes, or a half cup of instant flakes. Continue adding until the soup reaches the desired consistency.

Which part of a leek do you use in soup?

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Can you use a blender to make potato leek soup?

Velvety and comforting, this weeknight-friendly riff on classic potato-leek soup will keep you warm all winter. Serve with a hearty winter salad for a tasty lunch or light supper. If you don’t have an immersion blender, you can puree the soup in a regular blender, just remember to work in batches. Add olive oil to a large pot over medium-low heat.

How do you mash potatoes to make soup?

You’ll cook the potatoes until they’re falling apart, then mash them right in the pot using a potato masher. This cuts down on mess, and makes for a great creamy but chunky texture (my favorite part about this easy potato soup).

Does potato soup have cream in it?

Really, there’s no cream in this easy potato soup! The combination of 2\% milk, vegetable broth, butter, and the potatoes mashed in the pot make up the rich and creamy texture. There’s a little over ½ tablespoon butter serving, so it’s a very moderate amount for the amount of richness and creaminess here!

How do you know when potato soup is done?

Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy (make sure to keep stirring or a skin will form on the top). It’s done when the potatoes fall apart when you mash one against the side of the pot with your spoon.