What is the best potato for making soup?

Question

Is there one potato better than another for making soup? Sometimes when I make vegetable soup my potatoes get too soft--I always add them last---should I try using a different kind of potato? Help

Answer 1

use a type of potato you can boil Below are just a few examples of the different types of potatoes and their uses:
Cara – boil, bake, chip, wedge
Charlotte – boil, salad use
Desiree – boil, roast, bake, chip, mash, wedge
Golden Wonder – boil, roast
King Edward – boil, bake, roast, mash, chip
Maris Piper – boil, roast, bake, chip
Pink Fir Apple – boil, salad use
Premiere – boil
Record – crisps
Romano – boil, bake, roast, mash
Saxon – boil, bake, chip
Wilja – boil, bake, chip, mash

Answer 2

Looks like the consensus is to use red potatoes. I agree.
BTW, there is a difference between 'new potatoes' and red potatoes;. the 'new potatoes' are small, thin skinned and round - about the size of small red potatoes or also some kinds are called 'fingerling's'. These are NOT red. (they would work well also)

Answer 3

I've used russets and red potatoes, depending on which ones I have handy. You should peel the russets, but you don't have to peel the red ones because the skin is so thin.

Both have good texture and flavor. I think the other types of potatoes tend to fall apart and dissolve.

Answer 4

you can use a baking potato if you don't want the potatoes too mushy. A red one has better flavor, but will definitely get very soft.

Answer 5

Red potatoes also know as new potatoes

Answer 6

using red potato's will help with the texture and taste of any soup

Answer 7

Use redskin potatoes, their waxy texture holds together better in soup.

Answer 8

Any potato classified as waxy will work. Any potato classified as Baking will not not and the "tweeners" yukon golds , peruvian purple will sort of work but not as well as the waxy's

Answer 9

Red potatoes,, best taste.

Answer 10

Yukon Gold or something Starchy