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Potatoes used in Potato Leek Soup

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jmax Oct 20, 2008 06:34 AM

What is the best kind of potato to use in Potato Leek Soup?

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    chez cherie RE: jmax Oct 20, 2008 07:25 AM

    russets, because you want them to break down into the stock, for that thick creaminess. if you use new potatoes, boiling potatoes (or others with thin smooth skin), they will tend to hold their shape. good for some things, but not for this soup.

    1. chef chicklet RE: jmax Oct 20, 2008 08:11 AM

      I agree, russets, that is if you're going to puree the soup. Which is delicious hot or cold by the way!

      1. todao RE: jmax Oct 20, 2008 08:38 AM

        Russets tend to fortify the base of soups like Leek soup. So I agree that they are a suitable choice. You might want to consider red potatoes if you want something that will maintain its shape and color. "New Potatoes", so named because they are harvested early in the season and sometimes called "cream potatoes", are less starchy than russet and works well in soups.

        1. clamscasino RE: jmax Oct 20, 2008 12:27 PM

          Yukon Gold potatoes will also "melt" into the base of the soup. I like to use a combo of red potatoes and Yukon golds. That way you get the best of both worlds.

          1. arifa RE: jmax Oct 20, 2008 01:16 PM

            i puree my soup and make it with only butter, potatoes, leeks, salt, and water. i have tried both russets and yukon gold and i think the yukon golds have a nicer flavor. russets make the soup too "potatoey" whereas the yukon golds seem to balance nicely with the leeks.

            1. t
              TampaAurora RE: jmax Oct 20, 2008 02:38 PM

              I second the Yukon Gold potatoes. I will occasionally do a few Russets in with the Yukons.

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