Question 1

What potatoes are best for soup?

Accepted Answer

Russet potatoes break down for creamy texture. Yukon Golds hold shape better while still being creamy. Waxy potatoes (red, fingerling) stay firm. Use starchy potatoes for pureed soups, waxy for chunky.

Question 2

How do I thicken potato soup?

Accepted Answer

Mash some of the potatoes against the pot side. Blend a portion and stir back in. Add a roux (butter + flour) at the start. Instant potato flakes work in a pinch. Avoid over-blending which makes it gluey.

Question 3

Can I make potato soup ahead?

Accepted Answer

Yes, but the texture is best fresh. Refrigerate up to 3 days. When reheating, add broth as it thickens. Cream-based versions may separate - stir vigorously or blend to restore smoothness.

German Potato Soup