What Potatoes Are Best For Stews And Soups? [6 Excellent Options]

During chilly weather, soups and stews are great comfort foods to help you stay cozy! Do you have some potatoes in your pantry to use, or wonder what type of potato would be best in a soup or stew? We have done some research to answer this question for you, so you can select the tastiest potato for your next recipe.

We suggest using a starchy potato such as Yukon gold, fingerling, or russet potato for a creamier-based soup. Sweet potatoes are great for soups to add flavor and color. Waxy potatoes such as new and red potatoes are wonderful in hearty stews. 

Continue to read through this article for some ideas about using different types of potatoes in soups and stews. We've even got tips on how to prepare your potatoes, such as whether to peel the skins and how to chop the potatoes.

Best Potatoes For Stews And Soups

Let's take a closer look at the 6 best types of potatoes for stews and soups. You'll be able to make lots of yummy options with these spuds.

Russet Potato

Because of the starch in the russet potato, it makes for a great creamy potato soup. If you want a baked potato taste and consistency, this is the best choice. Because these potatoes have low moisture, they soak up the liquid, so if you prefer a thicker soup, this is the potato for you! You do not need to peel the skin off if you would like to keep it intact. Just cut the potato into cubes and follow your recipe.

If you are looking to make creamy potato soup, check out this yummy recipe we found for Creamy Loaded Potato Soup from Simply Happenings.

Red Potatoes

A red potato is small and round. It has a firm density and is often used in stews and soups. These potatoes are great for a hearty beef stew. The potatoes will hold shape, and while they do get softer, they do not mash down into the soup and disappear. These potatoes contain a low starch amount and will not alter the thickness of your stew.

If you want a brothy stew, the red potato is for you! You may choose to keep the potatoes whole or cut them into cubes, and leaving the skin adds flavor and color.

Check out this recipe for a hearty Latin-style beef stew, Crock-Pot Carne Guisada with red potatoes, from Skinnytaste.

Yukon Gold Potatoes

Yukon gold potatoes get their name from the color of their skins. While these potatoes are similar to russet potatoes, they are often smaller and have thinner outer skin. Russets and Yukon golds are often used interchangeably. If you want the skins' flavor and nutrients but do not want a thicker consistency, use Yukon gold potatoes in your soups.

Here is a wonderful recipe using Yukon Gold potatoes.

Sweet Potatoes

Sweet potatoes are wonderful for soups! They do have the consistency of a russet when cooked. If they are prepared in a slow cooker, they will break down and become soft and mushy. They add a sweet flavor and are rather starchy. These potatoes can be a healthier alternative to a regular potato and add wonderful color and flavor! We would recommend peeling these potatoes for soups, and you may cube them or slice them depending on your preference.

Take a look at this Sweet Potato and Black Bean Stew recipe we found at Healthy Living James.

Fingerling Potatoes

The fingerling potato is very starchy and holds up well when being cooked. These potatoes are usually small and firm in density. They can be kept whole and eaten with skins on them. You may choose to cut them in half for an easier bite in your soups. Fingerling potatoes will make any soup or stew look amazing with their variety of colors.

Look at this yummy Wild Ramp and Fingerling Potato Soup recipe at Food52!

New Potatoes

You can use fresh or canned new potatoes in soups and stews. These are often very waxy and will hold up great. New potatoes are small and round. Because of their density, they do not turn to mush in stews. These typically canned potatoes are skinned. So if you want the added benefits of the skins, use a fresh new potato. These can be diced, sliced, cubed, or kept whole in any recipe.

Here is an easy stew recipe using new potatoes!

Preparing Your Potatoes

Once you find a recipe and know which potatoes you are using, follow these steps to prepare the potatoes for your soup or stew:

1. Put your potatoes in a colander and rinse them well under cool water.
2. Using a potato brush, scrub the skins to remove any dirt, eyes, or blemishes.
3. Rinse the potatoes under cool water again.
4. You may choose to peel the potatoes at this point. Or you can leave the skins.
5. Cut the potatoes into cubes, slices, or halves. This is your preference or what the recipe suggests doing.

Should You Peel Potatoes For Stew?

In some recipes, like creamy potato soup, you will want to remove the skins. In stews, it is entirely up to you. The skin adds texture, nutrients, and even color to the stew.

How Do You Keep Potatoes Firm In Soup?

If using a waxy potato, it will stay firm without any needed intervention. If not using an overly waxy potato, you may choose to add a bit of acidity to the soup broth. You can use vinegar, citric acid, or cream of tartar to help keep them firm.

Can You Use Soft, Sprouting Potatoes In Soups?

Yes, you can use soft potatoes, as long as they are not so soft that they are rotting. We recommend cutting off the bruised and sprouting areas. Then prepare as the recipe recommends.

Is It Healthy To Eat Potato Skins?

Potatoes are very healthy to eat. They contain no sodium, cholesterol, or fat. Potato skins also contain fiber, which is great for your keeping your digestive system healthy! Studies are being done on the phytochemicals that the skins contain. It is suggested that this nutrient might protect the body against cancer, heart disease, and other illnesses.

In Closing

There are many types of potatoes out there. If you want a creamy soup with soft potatoes, use Yukon gold or Russet potato in your recipe. Waxy potatoes, such as the red potato, are more firm and hold up well in hearty stews and soups. For a sweeter flavor and exceptional color, use a sweet potato. Removing the skins of the potato is different in every recipe and sometimes personal preference. Remember, the skin does add color, texture, and great nutrients if you choose to keep them intact.

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