Best Potatoes for Potato Soup: Top 5 Creamy Choices
Why the Right Potato Matters: A Quick Science of Creaminess When you bake, boil, or mash, potatoes release starch. That starch thickens liquids, giving soup a silky mouthfeel. The higher the starch, the smoother the base. Statistically, russet potatoes contain 28–30% starch, while Yukon Golds sit at 23%. A 2019 USDA test showed that a … Read more
