As I simmer my way through the world of vegetable soups, one question consistently bubbles to the surface: which potatoes reign supreme?
The best potatoes for vegetable soup are Russets and Yukon Golds, prized for their creamy texture and ability to hold shape in soups. Russets are high in starch, making them perfect for thick, creamy soups, while Yukon Golds have a naturally buttery flavor and don’t absorb too much liquid.
With these top-notch spuds in mind, I’m excited to share my findings on the top 7 potatoes for vegetable soup, from the crème de la crème to the humble, yet still delicious, options. Which ones will make the cut, and which will be left in the pot?
1. Yukon Gold
Yukon Gold potatoes are famous for their creamy texture and buttery flavor, which makes them well-suited to being added to a number of culinary applications.
This pantry staple is also known as yellow potatoes due to the golden yellow flesh full of starch that is solid, slippery, dense and firm with slightly waxy skin.
They are all-rounder winners of the spud race as its smooth texture allows it to hold their shape moderately well in soups. They are often known for their distinct nutty flavor and buttery smooth texture that improves the taste of any dish.
With mild sweetness, they are versatile to get added in a variety of recipes and well-loved pantry staples that are easy to store.
These potatoes pair well with herbs such as oregano, sage, basil, cilantro, and tarragon, cheddar cheeses, gruyere, parmesan, and fontina. They taste good with a combination of spices such as cumin, paprika, chili powder and garlic powder.
Just add them to vegetable soups if you are looking for a creamy element without absolute breakdown, or crispy soups with defined potato pieces are preferred. Loaded with vitamin C, they are full of antioxidants.
There is no need to peel these potatoes. Their clear eye-waxy skin, which makes them a convenient choice to develop a fine-grained, silky, tender, and smooth consistency when cooked.
2. Russet
Russet or Idaho potatoes have high starch content and are easily available in any store throughout the year. Being large with thick brown skin is ideal for fluffy and mashed potatoes. Their flesh is white, dry and soft in nature.
When cooked, they readily fall apart or thicken the soup as they are light to offer a mealy texture. Being a classic and all-time favorite, russet potatoes are ideal for baking, roasting, mashing or deep-frying like chips.
They are paired well with a variety of toppings, from traditional bitter cream with a neutral flavor to spicy and bold Mediterranean or Latin flavors.
They easily blend with creamy vegetable soups, chowders, and add thickness to a runny soup. Due to high starch content, when boiled they don’t hold together, hence it is advisable not to use these potatoes in dishes that require potato bakes and potato salads.
Russet potatoes are large with dark brown skin and a few eyes. Low in moisture, they are great for absorbing the flavors of your soup and so easily get soaked in liquid to lose their shape. These potatoes are suitable for baking, frying, like French fries and mashing.
3. Red Potatoes
Red potatoes are waxy in nature with a firmer texture, excellent at keeping their shape in soups. But it also becomes gluey when overcooked, so you might need another potato for mashing. These potatoes have higher nutritional value and fiber than russet potatoes.
Red potatoes have a thinner skin, subtle and possess a mild sweet flavor. They roast well till golden brown perfection to offer earthy notes as a side dish. They pair well with herbs, parmesan, and garlic to enhance their flavor.
They are an all-time favorite of vegetable soups, stews, salads or broth-based soups as they stay firm during cooking with a waxy texture. They are better ingredients if you are looking to add a touch up of potato pieces to your dish.
The red potato skins are thinner and tender and just need to be washed before cooking as they provide additional texture to the dish. When roasted with olive oil, salt and pepper, they offer visual interest as roasted to perfection and look at their best-plain and simple.
4. Fingerling Potatoes
Fingerling known as pyridoxine is an excellent source of vitamin B6. The flesh of these potatoes is firm in texture along with waxy skin and can withhold up to enormously well over long simmering times.
The skin of these potatoes doesn’t require peeling, when cooked they offer a nutty, buttery flavor to the dish. The earthy undertones or skin of these potatoes have a lot of nutrients, but are tender, and not chewy when boiled.
So, prepare your dish depending on the variety. Those who are looking to taste chunky vegetable soups must add these fingerling potatoes for their bold potato flavor and defined pieces that taste good.
Having a unique shape, these potatoes are visually appealing. When finely roasted before adding to soups, they are sure to offer their potato flavor. According to nutritionists, having lower glycemic index, these potatoes are the best alternatives to traditional potatoes. They have a shorter shelf life.
5. Sweet Potatoes
Sweet potatoes are a rich source of antioxidants and vitamin A, which are good for the eyes, digestive system and heart. It gets softened when cooked, potentially breaking down to some extent to add thickness to your soup.
Due to high sugar content, it is advisable to take it, 2 -3 times per week, not more than that, as it has adverse effects if consumed more or have kidney stones. They are mildly sweet but resemble russet potatoes with a grainy consistency and distinct sweet flavor.
It offers a nice flavor when roasted, as creamy and fluffy inside and crunchy outside with a bitter peel. It blends well with sauces and marinades: ghee, butter, brown sugar, lemon, salt, pepper and olive oil.
It also pairs well with complementary spices like cinnamon or ginger that enhance the taste of the dish.
With a unique flavor and a suitable addiction to sweet-savory vegetable soups. To make other dishes, it can be boiled and blended into a creamy base. Being rich in dietary fiber, they aid in gut health and digestion.
It is an amazing food for children and adults which controls constipation. High in sugar content, it is advisable to pair it with bold ingredients like a few spices and herbs to balance its sweetness. They are excellent foods for diabetes patients as they are helpful in controlling sugar levels.
They are best known as immunity boosters, fight cancer, support healthy vision and enhance brain function. It is advisable not to eat sweet potatoes when hungry as they increase acid production in the stomach.
6. Purple Potatoes
Purple potatoes are a versatile vegetable rich in antioxidants. They help with chronic diseases, aid in weight loss, are good for heart health, and boost immunity. Their creamy texture varies based on the specific variety, but they are less starchy and moister.
There is no doubt that they are the best ingredient to add creaminess to the soup. Looking firm, well-shaped, they are fairly smooth potatoes.
These potatoes taste similar to russet with a slightly earthy or nutty flavor. Rich in flavor, it tastes better when broiled, baked, mashed or fried. They taste bitter when they show signs of wilting, sprouting, wrinkling or decay.
It is advisable to store them in a cool, well-ventilated area rather than refrigerating them. They are an ideal option to enhance the color and style of your soups rather than regulars, which are red or white.
Add a pop of vibrant color to your meal or soup as it gives a subtle earthy note to your dish. They are also best to boost immunity with rich antioxidants and reduce inflammation. Having an earthy and nutty taste, they are best suited for baking, braising, boiling, roasting, mashing, grilling and frying.
They are famous for their eye-catching purple color. However, it can fade slightly when cooking, with respect to specific variety. Having a low glycemic index is ideal for diabetic patients than regular white potatoes.
7. Young Potatoes
Young potatoes are also known as baby potatoes and got their name as they are harvested young. They are very tender and flaky outside with a delicate creamy texture inside than larger potatoes. The skins are super thin of these new potatoes.
These potatoes taste a mild, slightly sweet flavor like regular potatoes. Due to their slightly nutty flavor, they are often recommended to add in salads and stews. They taste best after roasting as a side dish. They taste good when served hot or cold.
They are good to enhance the texture of vegetable soups where you need to focus on the delicate potato flavor to make your broth creamy with other fresh ingredients. Don’t go by their size. Despite being small, they are good for roasting and boiling.
They are great to serve as salads, roasted with butter and fresh herbs in the oven and are best to serve with other vegetables. They are also known as “new potatoes”, as they are harvested earlier than regular potatoes.
They stand as an excellent all-purpose choice for soups to make them rich and creamy. These potatoes don’t require peeling. They can be used as whole potatoes after washing.
