This one should be really easy to figure out.

  • @[email protected]
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    518 days ago

    Maaaaate I made potato & leek soup just yesterday! I peel my taters and sautee my leeks though. Trying to figure out the best variety of taters for the soup, but potatoes in Australia suck.

    • @[email protected]
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      17 days ago

      Yukon golds are the god-tier potato for leek soup - they’re creamy but hold their shape just enough (russets get too mushy imo).