How to Make Potato Soup + Our Guide to the Best Potatoes for Soup (2024)

With so many different types in the produce section, it's hard to know which are the best potatoes for soup when you pick a recipe to make. Depending on whether the soup is creamy or the potatoes are left in chunks in a broth base will determine if you should buy russets, Yukon golds, or red potatoes. Read on for descriptions of the best potatoes for soup and the types that are best for different recipes. We'll also give you our Test Kitchen's step-by-step tips on how to make a potato soup that's always delicious, rich, and creamy.

How to Make Potato Soup

If you're a fan of creamy potato soup, follow these steps to make a delicious homemade pot of soup at home.

Step 1: Cook Potatoes

In a large saucepan or Dutch oven, combine potatoes and onion in enough water to cover and allow them to move freely when boiling. Bring to a boil over high heat, then cover and reduce the heat to medium-low. Simmer until the potatoes are tender. (Make sure you use a large enough pan so the water doesn't boil out from under the lid.) The potatoes are done when a fork or the tip of a sharp knife can be easily inserted and removed. Drain them in a colander.

Step 2: Blend Potatoes

Reserve a cupful of cooked potatoes to give the soup texture. Puree the remaining potatoes with broth in a blender or food processor until smooth. This acts as a thickener for the soup. (You can skip this step and use an immersion blender to puree the soup in Step 4.)

Step 3: Make the Cream Base

Melt butter in a saucepan. Stir in flour and seasonings. Whisk in the milk until smooth. Cook and stir over medium-high heat until the base is slightly thickened and bubbly. Continue cooking and stirring for another minute to develop a rich, creamy flavor.

Step 4: Finish the Potato Soup

Add the pureed potato mixture, remaining broth, and reserved potato chunks. (This is where you can puree the soup in the pan with an immersion blender before adding the reserved chunks of potato.) Cook the soup until heated and adjust the seasonings. If a thinner soup is desired, stir in a little more milk or half-and-half. To make baked potato soup, top each bowl with shredded cheddar cheese, sour cream, crumbled bacon, and chives.

How to Make Potato Soup Thicker

If your homemade potato soup recipe comes out too thin, there are a few things you can do to make potato soup thicker.

• Add Instant Potatoes: Stir in instant potato flakes a tablespoon at a time until the soup thickens.
• Try Cheese: Add some shredded cheese to help increase the thickness.
• Add a Slurry: Mix flour and water or cornstarch and water in equal parts and add to the mixture a little at a time until it thickens.

How to Store Potato Soup

If you have leftover potato soup, let it cool completely before storing. Once it's cooled, transfer the creamy potato soup to an airtight storage container labeled with the date.Potato soup will last stored in the fridge for 3-4 days. We recommend reheating the soup slowly in the microwave or on the stovetop.

Best Potatoes for Soup

Here are the most common varieties that are the best potatoes for soup recipes.

Round white potatoes (top left): These round, white spuds are low in starch and are often called waxy potatoes. They hold their shape better after cooking. This makes them one of the best potatoes for soup when you want chunks of potato with skins still on.

Russet potatoes (top center): Russets are high in starch and have a light, mealy texture. They are best for baked potatoes, French fries, and mashed potatoes. These are also the best choice for baked potato soup.

Purple potatoes (top right): Purple potatoes are medium in starch with qualities similar to yellow potatoes. For their best appearance, use them cubed in soups rather than mashed as a thickener (though we love the hue in this purple potato soup). Their purple color gives them an antioxidant boost that white potatoes lack.

Yellow or Yukon Gold potatoes (bottom left): These are medium starch, all-purpose potatoes. They contain more moisture than high-starch potatoes (like russets), so they don't fall apart as easily. These are a good choice for soups that require part of the potato to be mashed for thickening and the rest to be left in chunks.

New red potatoes (bottom center): These have similar qualities as round white potatoes and can be used in many of the same ways. New red potatoes are best when you want a bit of color from the skin.

Fingerling potatoes (bottom right): Fingerlings are best when their unique shape and size are highlighted in a soup. Leave the skin on and halve any large ones. Use them in broth-based soups or stews.

Potato Soup Recipes

Now that you know the best potatoes for soup, grab your favorites and try one of these delicious, comforting potato soup recipes.

• Chicken Potato Chowder combines nutritious and flavorful chicken, sweet corn, and hearty potatoes for a soup that will fill you up.
• For a lighter-than-usual potato soup, Lemon Potato Soup with Feta brings a refreshing touch to the potatoes while the Feta adds bold flavor.
• Vegan Kohlrabi, Potato, and Leek Soup, topped with roasted chickpeas, is tasty enough that meat eaters will love it too.

You can't top homemade sourdough bread for a perfect accompaniment to a creamy potato soup. For a more crunchy companion, make some fresh-from-the-oven croutons.