SOUP’S ON! The Secrets to Making Better Soup.

Have you ever made a soup and wondered why some soups just seem to have more flavour than others?

A good soup is about more than just putting ingredients in a pot.

In this episode of That Cooking Thing, Chef Jonathan Frazier talks about the basics of making a good soup, from building flavour at the beginning to understanding how ingredients work together.

Soup is one of the most practical things you can make in the kitchen. It can be simple, comforting and a great way to use what you already have on hand. But there are a few basic techniques that can make all the difference.

Jonathan walks through the fundamentals, including how to build a good base, when to add your ingredients, how to develop flavour, and why understanding the different types of soup matters.

We’ll also look at the difference between clear and thick soups, how stocks fit into the process, and how simple techniques can turn everyday ingredients into something really good.

Because making soup isn’t just following a recipe. It’s understanding what you’re doing and why.

In this episode:

• What makes a good soup
• The importance of building flavour
• Starting with a good stock
• Mirepoix and aromatics
• The difference between clear and thick soups
• When to add different ingredients
• How to develop flavour and balance seasoning
• Understanding texture and consistency
• How to finish and serve a soup
• Making the most of ingredients you already have

Chef’s Shortcut:

Build your flavour from the beginning. Take the time to cook your vegetables and aromatics properly before adding your liquid. Those first few minutes can make a big difference in the finished soup.

🎧 Listen to this episode of That Cooking Thing and let’s make some good soup.

 

Classic Potato Leek Soup

Chef Jonathan Frazier’s

Makes: 4–6 servings

Prep Time: 15 minutes

Cooking Time: 30–35 minutes

Ingredients

3 tbsp butter

3 large leeks, white and light green parts, cleaned and thinly sliced

½ medium onion, diced

2 cloves garlic, minced

750 g Yukon Gold potatoes, peeled and diced

1 litre chicken or vegetable stock

1 bay leaf

2 sprigs fresh thyme

½ cup heavy cream (optional)

Salt, to taste

Freshly ground black pepper, to taste

Fresh chives, finely chopped, for garnish

 

Method

 

1. Prepare the leeks and onions.

Trim the roots and dark green tops. Slice the leeks lengthwise and rinse thoroughly under cold running water to remove any dirt trapped between the layers. Slice thinly.

2. Prepare the potatoes.

Peel and dice the potatoes into approximately 2 cm pieces. Keep the pieces reasonably consistent so they cook evenly.

3. Sweat the vegetables.

Melt the butter in a large soup pot over medium-low heat. Add the leeks and onion. Cook gently for 8–10 minutes until softened but not browned.

4.Add the garlic.

Add the minced garlic and cook for another 30 seconds until fragrant.

5. Add the potatoes and stock.

Add the diced potatoes, stock, bay leaf and fresh thyme. Stir to combine.

6. Simmer.

7. Bring the soup to a gentle simmer. Cook for approximately 20–25 minutes, or until the potatoes are completely tender.

8. Remove the aromatics.

Remove the bay leaf and thyme stems before blending.

9. Blend the soup.

Using an immersion blender, carefully blend the soup until smooth. Avoid excessive blending, as the starch in the potatoes can make the soup gluey.

10. Finish.

Return the soup to low heat. Stir in the cream if using. Taste and adjust the seasoning with salt and freshly ground black pepper.

11. Adjust the consistency.

If the soup is too thick, add a little more stock until you reach your desired consistency.

12. Garnish and serve.

Ladle into warm bowls and finish with fresh chopped chives and freshly ground black pepper.

Chef’s Note

Take your time with the leeks.

The foundation of a good potato leek soup is gently cooked leeks. Don’t rush this step or allow them to brown. Cooking them slowly in butter brings out their natural sweetness and develops the flavour of the soup.

Be careful when blending potatoes. Unlike many other vegetables, potatoes can become gluey when overworked. Blend just until smooth.

And remember:

Good soup starts with good technique, not complicated ingredients.

Serving Suggestion

Serve with: Crusty French bread, Toasted sourdough, Garlic croutons, Fresh chopped chives, A drizzle of cream, Freshly cracked black pepper.

Best served warm. Refrigerate promptly and store in an airtight container. Reheat gently without boiling.

If the soup is too thick, add a little more stock until you reach your desired consistency.