larry_stewart
Master Chef
My leeks are kicking butt this year, so I sense vichyssoise in the not too distant future.
Is there a better or best variety of potato to use for this soup.
I would assume it would be one that I'd want to break down and not be so grainy when it does.
I know yukon gold hold together pretty well, so Im guessing that wouldn't be a great choice.
I also know that the store has about a dozen other varieties, so a little advanced help would be appreciated.
Thanks ,
larry
Is there a better or best variety of potato to use for this soup.
I would assume it would be one that I'd want to break down and not be so grainy when it does.
I know yukon gold hold together pretty well, so Im guessing that wouldn't be a great choice.
I also know that the store has about a dozen other varieties, so a little advanced help would be appreciated.
Thanks ,
larry