Creamy Leek-Potato Soup
Appears in Cook's Illustrated March/April 2010
WHY THIS RECIPE WORKS
Pureeing conventional leek-potato soup in a blender makes it unpleasantly gluey, but we weren’t about to use a food mill for such a simple soup. By using fewer potatoes and adding bread crumbs for body, we devised a low-starch, low-cream le...