The recommended method here is to press the potatoes through a ricer , which gives the soup a light and clean texture and eliminates the gluey consistency common in other recipes.
"They used a blender to make this soup," I said matter-of-factly about the potato and leek soup we were enjoying as our first course."Because you can taste the gluiness in the texture. See how it's a little sticky and gooey on your tongue? That's because when you blend potatoes, it causes swollen starch granules to burst, which makes the whole thing sticky, like melted cheese or dough.
In fact, you'll find that the vast majority of potato soup recipes out there use a blender. Some recommend that you keep blending to a minimum in order to improve the texture, while others use a very low proportion of potatoes to liquid to keep things looser, but the fact remains that no matter how few potatoes you use and no matter how briefly you pulse, any degree of blending will turn a potato soup gluier than no blending at all.
I've seen some recipes that call for adding the potatoes to the softened leeks and giving them a sweat in the butter before adding any kind of liquid, but I haven't found any advantage either flavor-wise or texturally to warrant doing so. As soon as my leeks are soft, I add potatoes cut into large chunks. Big chunks are important for this method, as we're going to be fishing them out before blending later on.
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