John Myers
Should it be light and healthy? Try it with potato soup! But before you get started, it doesn’t hurt to get an overview of the different types of potatoes. You can find out which potatoes are best for your soup here.
Characteristics of potato varieties
It doesn’t matter which potatoes you use for your potato soup: you won’t go far wrong with any of them. Nevertheless, there are differences, and depending on how you want your soup to be in the end, it makes sense to think about the different types beforehand: Floury potatoes have a higher starch content, which means they bind better and disintegrate quickly. Mainly waxy potatoes have a slightly lower starch content than floury potatoes and therefore disintegrate less quickly during cooking. The waxy potato has the lowest starch content. It does not fall apart when cooked and is chewy.
Here are the most important characteristics of the potato varieties at a glance:
- Floury Potatoes:
high starch content
binds well
breaks down quickly
- Mainly waxy potatoes:
slightly higher starch content
slight tendency to disintegrate by cooking
- Waxy Potatoes:
lower starch content
does not break down when cooked
al dente
Which potato for potato soup?
Although waxy and mostly waxy potatoes are also good for potato soup, the following always applies: If you have stored floury potatoes, use them for your soup! The floury potatoes will fall apart as you simmer them, giving the soup a nice, creamy consistency. Plus, the potatoes will cook faster as they break down during cooking, making them perfect for quick prep. Of course, you can also easily use waxy or mostly waxy potatoes for your soup. They are more al dente and are good if you want chunks in the soup. To ask? No? Then we wish you good luck! And if you have any leftovers, we’ll tell you how to freeze potato soup.
Tip: If you want to mash the potatoes in the soup with a tool, use the masher, not a hand blender. This gives the soup a nicer consistency.
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