Geoff, that looks like a pretty decent soup. I would have substituted the escarole for kale, too. What's kale got to do with Tuscany??

Curious, but how did you prepare the potatoes? Did you cube them? How long did you cook them?

When I make New England Clam Chowder, I use red-skinned potatoes all the time, but have never had the problem you described. I peel and cube them and then cook them in clam broth, but only until they're soft. This recipe doesn't say anything about peeling or cubing, so I think I would try that next time if I were you.

Considering that it's freaking SNOWING here right now, it sounds like soup would be a good thing to have tonight!