6 Best Potatoes for Soups & Stews

Interested in finding out which potatoes are the top choice for soups and stews?

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Potatoes are among the most adaptable and cost-effective components available.

Nevertheless, considering the extensive range of potatoes accessible, it can pose a challenge to ascertain the most suitable ones for particular intentions.

For instance, were you aware that potatoes are classified into groups according to their consistency?

Combine a waxy potato with a starchy one, and you may not achieve optimal outcomes.

So, let’s explore the top-choice potatoes for soups and stews, ensuring that your dinner will be impeccable.

Interested in estimating the number of potato varieties worldwide?

How about limiting it to only the United States?

What are your thoughts? 10? 25? 50?

If you responded to any of the aforementioned options, I regret to inform you that your answer is incorrect.

In the United States alone, there are actually more than 150 different types of potatoes.

Don’t worry, I’m not talking about all of them today. But I’ll cover the six best ones for soups and stews, though.

Before we proceed with that, let’s dissect potatoes into their three main classifications.

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All-purpose potatoes.

Waxy potatoes.

Starchy potatoes.

Now, what does that mean precisely? The three classifications elucidate the textures of the potatoes when they are cooked.

All-purpose potatoes. have the kind of texture that works well in most recipes.

You can use them just as easily for soups as mashed potatoes and other recipes.

Waxy potatoes., on the other hand, are potatoes with lots of moisture and not too much starch.

They hold their shape well and are great for recipes that use cubed, sliced, or diced potatoes.

Starchy potatoes. have lots of starch and not a lot of moisture.

They’re creamy and fluffy, perfect for mashed potatoes. They won’t keep their shape when cooked, though.

Best Potatoes for Soups & Stews

After gaining knowledge about the various varieties of potatoes, you may consider opting for starchy potatoes.

After all, they’re silky and velvety, so they’re ideal for soups.

However, certain soups necessitate sizable pieces of potatoes that retain their forms. In such instances, waxy potatoes are the superior choice.

And, of course, as their name suggests, versatile potatoes are always a good option.

Now, let’s examine my top six selections for the finest potatoes for soups and stews.

1. Russet

Russet potatoes are starchy spuds. They’re fantastic for thick, velvety soups that don’t necessitate sizable potato pieces.

Despite their starchy characteristics, they hold up well when baked.

That’s why Russet potatoes are the preferred choice for America’s beloved baked potato.

It’s likely not surprising that they’re also popular in baked potato soup.

Creamy whipped potato soup is another dish you can effortlessly prepare using russet potatoes.

Most importantly, Russet potatoes are big. That means you only need a handful to make your soup.

2. Round White Potatoes

Round white potatoes are exactly what they sound like. They’re those small, round, and white potatoes you often see in the store.

They are also a variety of starchy potatoes that retain their form exceptionally well.

So if you desire a soup/stew recipe with substantial pieces of potatoes, they are a great option.

3. Purple Potatoes

Purple potatoes, also, are starchy potatoes.

Many creamy potato soup recipes may not perform as effectively. They excel in soup recipes that call for pieces of diced potatoes as an outcome.

However, their stunning violet hue prompts certain individuals to make the additional effort and incorporate them in creamy soups as well.

(The outcome is quite impressive.)

Mostly, however, these function most effectively in thick soups and stews.

4. Yukon Gold Potatoes

Yukon gold potatoes are comparable to russet potatoes but are not as big.

They also contain lower levels of starch and higher levels of moisture compared to russets.

They’re the best of both worlds. And yes, if you guessed that means they’re an all-purpose potato, you’re right on the money.

These are excellent for most soups, whether they are creamy or chunky.

They also work effectively in soups that necessitate a smooth, potato-based broth with pieces of potatoes.

In reality, there are not many things you cannot do with Yukon gold potatoes.

5. New Red Potatoes

Fresh crimson potatoes are approximately the identical size and form as circular ivory potatoes.

The main distinction is that their skin has a beautiful crimson hue.

When it comes to using them in soups and stews, the two types of potatoes can be used interchangeably.

So, if you come across a soup recipe that requires round white potatoes, you can substitute them with fresh red ones.

It will not change the taste or texture significantly. However, it will add a delightful pop of color to most soups.

6. Fingerling Potatoes

Fingerlings are petite and vaguely resembling fingers. They, similar to numerous small potatoes, have a waxy texture.

They maintain their form effectively and do not need to be peeled prior to utilization.

Their compact size also implies that you seldom need to slice them more than once.

They are most effective in hearty soups, where you can simply cut them in half and add them.

How to Pick the Best Potatoes

Selecting the finest potatoes for your soup relies completely on the recipe.

Once again, if you desire creamy and smooth soups, opt for potatoes with a higher starch content.

If you possess a thick soup recipe, utilize the waxy types instead.

Irrespective of the variety of potato, there are a couple of aspects to consider. I designate them as the 5 ‘S’s. They include:

To prevent the occurrence of green spots on potatoes, it is advisable to avoid them. If they have dark spots, it is recommended to avoid them. For instance, russet potatoes should be brown, while red potatoes should have a red skin. Look for smooth and undamaged skin without any discoloration, pockmarks, or dents.

While you may attempt to cultivate them, the wiser decision would be to refrain from consuming sprouts. Initially, you would need to swiftly consume them and remove the sprouts, despite their continued edibility. It would be advisable to steer clear of a potato that has already started to sprout.

It is advisable to avoid choosing split potatoes, which exhibit cracks in their skins, as they are either overripe or damaged.

If the potatoes are soft, it means they are already starting to spoil. Therefore, they should be firm and not give in when pressure is applied, regardless of their type. To check the softness of your potatoes, gently squeeze them.

If you leave them to decay and rot, you may notice the smells of compost piling up. Therefore, it’s common for them to have a smell similar to soil and dirt, which is why potatoes, being root vegetables, grow underground. The scent can be detected.

Remember the 5 ‘S’s, and you’ll always be able to select high-quality potatoes.

How to Store Potatoes

If you possess a basement or cellar, those areas are the optimal spots to store potatoes.

If you don’t possess those, any trendy, arid, shaded area will be satisfactory. (A slight level of moisture doesn’t cause harm.)

Avoid placing them in the fridge. Additionally, refrain from freezing cooked potatoes.

You can keep remaining food in the refrigerator for a few days. Regrettably, potatoes lose their consistency when they are frozen.

6 Best Potatoes for Soups & Stews