I have a question about the recipe "Creamy Potato Soup with Bacon Vinaigrette" from OB Cookie.
AntoniaJames is a trusted source on Bread/Baking.
This is from your friendly editors at Food52.
We used russets! We'll update the recipe to reflect that -- thanks for the reminder!
hardlikearmour is a trusted home cook.
I'd go high starch, like russets. You want them to disintegrate into a creamy mess. Lower starch potatoes would hold their shape too much in this application.
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