Published January 1, 2000.
For a country-style potato-leek soup recipe with the best flavor, we first had to find the right variety of potato, low-starch Red Bliss. In keeping with our goal for a rustic potato soup recipe, we decided not to puree the soup but to leave it full of chunks of potato and even some pieces of leek. Removing the pot from the heat allowed the potatoes to finish cooking in the hot broth, thereby preventing them from overcooking and getting mushy.
Leeks differ. If yours have large desirable white and light green sections, use 4 pounds of leeks; if they’re short on these parts, go with 5 pounds.
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