![\"Creamy](\"https:\/\/www.healthygreenkitchen.com\/wp-content\/uploads\/2023\/11\/potato-soup-1200x800.jpg\")
When to Use Baking Potatoes <\/h2>\n\n\n\n
Baking potatoes include Russets, Idaho potatoes, and King Edward potatoes. They\u2019re often used for baking, obviously, but also for french fries, because after cooking, these potatoes’ interiors break down into a soft and fluffy cloud of potato-y goodness. These potatoes contain a lot of starch and not a lot of moisture.<\/p>\n\n\n\n
However, baking potatoes aren\u2019t always suitable for soups. Because the interior breaks down so easily and uniformly, they\u2019re not going to give you a chunky or very textured soup. If you want a soup that\u2019s very smooth and creamy, go with a baking potato, but otherwise look for another option.<\/p>\n\n\n\n
If you do use a baking potato in your soup, do note that they can really suck up the moisture, so you may need to add more broth or your other cooking liquid of choice, to balance things out.<\/p>\n\n\n
![\"A](\"https:\/\/www.healthygreenkitchen.com\/wp-content\/uploads\/2023\/11\/yukon-gold-potatoes-1200x800.jpg\")
When to Use All-Purpose Potatoes <\/h2>\n\n\n\n
As the name suggests, these potatoes are the workhorses of spuds. You can use them just about anywhere, because they\u2019re not as starchy as a baking potato, but they\u2019re still soft and creamy. Think white potatoes, Yukon Gold potatoes, or Kennebec potatoes. Use these potatoes for a potato soup with a little bit of a chunky texture, or in any soup where you want to add creaminess without the potato entirely breaking down.<\/p>\n\n\n\n
![\"Potatoes](\"https:\/\/www.healthygreenkitchen.com\/wp-content\/uploads\/2023\/11\/boiling-potatoes-1200x800.jpg\")
When to Use Boiling Potatoes <\/h2>\n\n\n\n
Boiling potatoes are also sometimes called waxy potatoes, and they include fingerling, new, and red potatoes.<\/p>\n\n\n\n
Boiling potatoes are often boiled but also roasted or used in gratins. They hold up well, have little starch, and are waxier. They\u2019ll hold their shape under even boiling conditions, so are a great pick for a soup or stew that\u2019s filled with chunky texture. You would use a boiling potato in a beef stew, for example, in a vegetable soup, or an immunity-boosting lentil, potato, and greens soup<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n If you\u2019d rather use sweet potatoes in your soup or stew, you can use them in both thicker and thinner soups. Diced and boiled, sweet potatoes become tender and can be eaten in chunky soups. However, you can also use an immersion blender to puree roasted or otherwise cooked sweet potatoes for use in a smoother, creamier soup, like this spicy sweet potato soup<\/a>.<\/p>\n<\/div><\/div>\n\n\n![\"Whole](\"https:\/\/www.healthygreenkitchen.com\/wp-content\/uploads\/2023\/07\/sweet-potatoes-1-1200x750.jpg\")
What About Sweet Potatoes?<\/h2>\n\n\n\n
![\"Creamy](\"https:\/\/www.healthygreenkitchen.com\/wp-content\/uploads\/2023\/11\/potato-soup-150x150.jpg\")
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