Cooking

I recently made some potato and leek soup. The recipe I followed said that after cooking the ingredients until soft, I should liquify the soup in a blender. I let the blender run for about two minutes, but the texture of the soup was then very starchy and gluey, definitely not enjoyable to eat. What happened to cause this and how can I avoid it in the future?

Edit: Here is the recipe I used. I used Yukon Gold potatoes and a standard countertop blender.

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Why did my potato soup get gluey?

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