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What potato holds up best in soup?

Potatoes, being one of the most staple crops globally, have found their way into various cuisines around the world. They can be boiled, baked, fried, roasted, or mashed. They are incredibly versatile and can be used in various dishes ranging from appetizers to desserts. As a result, the different types of potatoes available have unique properties that make them suitable for specific methods of preparation.

One of the many ways that potatoes are prepared is through soups. Potatoes can be used as a base to add flavor, texture, and make them more filling. However, not all potatoes hold up well in soups. Some potatoes will break down during the cooking process, leaving your soup with a thick and mushy consistency. Others will hold their shape but will absorb too much liquid, giving a starchy and mealy texture.

So, what potato holds up the best in soups? In this blog post, we will discuss the different types of potatoes and the one that works best in soup making.

The Different Types of Potatoes

There are numerous varieties of potatoes, but fundamentally, they can be grouped into three types;

  • Starchy: These potatoes contain the highest amount of starch in comparison to other potatoes. They are typically white and have a coarse texture. Examples include Russets.
  • All-Purpose: These potatoes have moderate starch content and decent moisture. Examples include Yukon Golds and Red Potatoes.
  • Waxy: These potatoes have the lowest amount of starch and the highest amount of moisture in comparison to other potatoes. They are ideal for baking and boiling. Examples include New Potatoes and Fingerlings.

The Ideal Potato for Soup

Russets or all-purpose baking potatoes are ideal for making soup. Russets are high in starch and low in moisture. When cooked, they will absorb the liquid and lose their shape, making them ideal for making creamy soups or thickening runny soups. Examples of soups that work well with Russet potatoes are Potato Leek Soup and Loaded Baked Potato Soup.

All-purpose potatoes, on the other hand, have moderate starch content and decent moisture. They hold their shape well during cooking and won’t absorb too much liquid. As a result, they are suitable for chunky soups such as Minestrone and Chicken Noodle Soup.


In conclusion, not all potatoes are created equal, and each type has unique properties that make them ideal for specific methods of preparation. Russets and all-purpose baking potatoes are the best for soup making. Russets are suitable for creamy soups or thickening thin soups, while all-purpose potatoes are ideal for chunky soups. When making soup, make sure to select the right type of potato, and you’ll have a perfect soup every time.


How do you keep potatoes from falling apart in soup?

Potatoes are a popular and versatile ingredient in soups, stews, and other dishes. They add flavor, texture, and important nutrients to recipes. However, if cooked for too long or under certain conditions, potatoes can easily become mushy and fall apart in soup, which can be unappetizing. Luckily, there is a simple solution to this problem: using vinegar.

To keep potatoes intact in soup, all you need to do is add a little bit of vinegar to the cooking water. The type of vinegar you use doesn’t matter; you can use white vinegar, wine vinegar, or cider vinegar. The acid in vinegar helps to firm up the potatoes and keep them from turning to mush while cooking. Simply add a teaspoon or two of vinegar to the pot of soup, and let your potatoes cook as usual.

Another tip for keeping your potatoes intact is to choose the right type of potato for your recipe. There are two main categories of potatoes: waxy and starchy. Waxy potatoes, such as red or new potatoes, are high in moisture and will hold their shape well in soups and stews. Starchy potatoes, such as russets or Yukon golds, are drier and tend to break down more easily. If you’re making a soup with starchy potatoes, it’s important to cook them for just the right amount of time to keep them from falling apart.

Finally, make sure you’re not overcooking your potatoes. Potatoes generally need 20-30 minutes of cooking time in a soup, depending on the size of the potato and the type of soup you’re making. Overcooked potatoes will break down and become mushy, so keep an eye on your soup and test your potatoes for doneness by piercing them with a fork or knife.

To keep potatoes from falling apart in soup, you can add a little bit of vinegar to the cooking water, choose the right type of potato for your recipe, and avoid overcooking your potatoes. By following these simple tips, you can ensure that your potatoes stay intact and add delicious flavor and texture to your soups and stews.

Is russet better than Yukon for soup?

When it comes to making soup, potatoes can be an essential ingredient for adding body and creaminess to the dish. Two popular potato choices for soups that may come to mind are Russet and Yukon Gold potatoes. But which one is better for soup?

First, let’s look at Russet potatoes. Russets are known for their high starch content and fluffy texture, making them perfect for making mashed potatoes. But they also work well in what are supposed to be lightly-colored soups. The russet lends its naturally starchy characteristic to create a super creamy soup. Additionally, roasting the Russet potato beforehand enriches its hearty flavor. So, if you’re looking to create a soup with a rich, creamy texture, Russet potatoes may be the way to go.

On the other hand, if you’re looking for a buttery and more colorful veggie, that’s where the Yukon Golds come in. Yukon Gold potatoes have a similar creaminess to Russets but are known for their golden color, which adds a vibrant hue to soups. Yukon Golds also have a more buttery flavor than Russets, which could complement certain types of soups nicely.

When it comes down to it, both Russets and Yukon Golds can be excellent options for soup, depending on the desired outcome. It ultimately depends on what type of soup you’re going for, what flavors and textures you want to incorporate, and your personal preference. So, experiment with both and see which one works best for you.

What potatoes don’t fall apart?

When it comes to cooking potatoes, different potatoes have different characteristics and are better suited to different dishes. Potatoes can be divided into two broad categories, waxy and starchy. Each category has its own unique set of traits that make them better suited for specific cooking methods.

Waxy potatoes, as the name suggests, have a waxy texture and are high in moisture and low in starch. As a result, these potatoes are ideal for dishes where you want the potato to hold its shape after cooking. Boiling, roasting or grilling waxy potatoes are some of the ways to cook them. Due to their low starch content, they absorb less moisture and do not easily fall apart. Some popular waxy potato varieties include Red Bliss, Fingerling, and New Potatoes.

Starchy potatoes, on the other hand, have a high starch content, low moisture, and a floury texture. These potatoes are ideal for dishes such as mashed potatoes and French fries because they break down quickly when cooked. However, this texture makes them not the best choice for salads or anything where you want the potato to hold its shape. Some of the popular starchy potato varieties include Russet and Yukon Gold.

So, if you are looking for potatoes that don’t fall apart, then you should opt for waxy potato varieties. They are perfect for dishes like potato salads, where you need the potatoes to hold their shape. However, it’s important to note that even within the waxy category, different varieties have different starch and moisture levels. Therefore, experimenting with different potatoes will help you find the perfect one for your dish.