Creamy Leek-Potato Soup

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Appears in Cook's Illustrated March/April 2010

Unfortunately, the very thing that makes this rustic soup a snap—the blender—also contributes to its downfall.

SERVES4 to 6

TIME1½ hours

has video

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...

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