I usuallu use the all-purpose white potatoes.

I don't know what the BEST potato would be, but I've used white ones, Yukon gold, and red ones. I've probably used russet. I think your potatoes should all be good. Potato leek soup is hard to make bad (and it probably won't be the potato's fault if it is). Mmm.

Russets would be best....they are mealy and puree better than any others.
The long whites, reds and yukon golds all hold their shape more than the russets.
I make creamed potatoes with dill and like the red or long whites for that as the potatoes hold their shape.
But for viccysoise I want something that breaks up easily.
Linda C

I always use Russets, although Yukon golds also have a good texture for Potato Leek soup. It is one of my favourite soups.

If you want a good basic recipe try Julia Childs. But is one of those soups that is easy to wing.

Just clean and cut up three or four leeks. Saute them in butter. Add a garlic clove and some fresh chopped thyme. Add 4 or 5 russet potatoes, cut into chunks, chicken broth, salt and pepper, cover and simmer until vegetables are tender. You can puree in the pot using a stick blender, or in a blender. Add some heavy cream and serve.

I love potatoes..I'll use whatever I have..I've even made a potato soup out of leftover twice baked blue potato bites..it's wasn't the most interesting color..LOL but boy was it good!!!

Use whatever you have Janet...
Really...the yukon's will cook way down and help thicken the soup!

My new favorite potato is German Butterball..I get them from a local farmer that supplies my Healthy Living Co op. They are a golden fleshed potato with a thin skin, but with a little "texture" to the skin....kinda like a "thin" skinned russet.

Mountain Rose potatoes are good too..and are a pinky blush inside and have a gorgeous rosy red skin.

I made a leek and potato soup the other day...and used too much of the dark green parts of the leek and the soup turned out pea green. Just a thought! It was unappetizing.

I just made potato leek last night [I do make it many times a yr in winter] and I totally improvised - used Eastern white taters and since I have but one leek I added an onion and a big shallot. I use a half lb of bacon, I chop in 1/2 inch pcs with my kitchen shears, remove, then saute the leeks in the bacon fat, remove, add broth and sliced potatoes, simmer to tender add spices and herbs, leeks and bacon, stick blend then add half and half [I use fat free and it's fine] and a dollop of sour cream.

I can actually knock it out in

I use Yukon Gold, Regular white and Russets for my soup and they all work just fine. Here is my all time favourite recipe. I love this soup and it is so easy. You can leave out the blue cheese but why would you! LOL

Potato Leek And Stilton Soup

1 Tbsp butter
1 shallot chopped finely
1 cup leeks thinly sliced ( I only use the white and a wee bit of the green)
1 cup potato diced
2 cups chicken stock
1 to 1 1/2 cups cream
salt and pepperto taste
pinch nutmeg
few drops lemon juice
2 oz stilton or other blue cheese

Melt butter, add shallot and leek cooking until soft but not browned.

Heat the chicken stock and add to the leeks, add the potatoes. Cook until potatoes are just tender. Cool and puree in the food processor. Separately heat and reduce the cream. Stir in the blended leek mixture.
Bring to a gentle boil. Add seasonings and lemon juice.

Pour into bowls and top each with 1/2 ounce crumbled Stilton. ( I add the cheese to the actual soup with the lemon juice and seasonings)

I also use whatever is on hand and I don't have a recipe really. My method is much like Ann T's, except that I use a potato masher to break up the potatoes, I like a few chunks left, and I never have cream on hand so I just use milk. If I'm feeling particularly expansive, I'll sprinkle some crunchy bacon pieces on top.....

Like everyone else, I just use whatever potaotes I have on hand, they're all good, but because I like the stuff a bit chunky, I like Red Pontiacs the best.

Annie

I forgot to mention that I add fresh chopped chives just before serving. Great cold or hot.

Ann

Chase I am *so* making that next time around and Ann, I always add chives too, I love 'em.