Cooking 
Best Potato for Soup
For potato soups that taste rich without turning gluey, Desiree offers repeatable texture control.
Published February 21, 2026 Updated February 21, 2026
cooking soup desiree
Soup is where bad potato advice gets expensive. “Any potato” leads to inconsistent body and unstable reheats.
Desiree gives enough starch for body, but not so much that one extra stir turns the pot gluey.
Soup Behavior
| Variety | Blended soup | Chunked soup |
|---|---|---|
| Desiree | Creamy body, controlled thickness | Holds cubes with little fraying |
| Russet | Very thick, can get heavy | Chunks break quickly |
| Waxy white | Clean and light | Strong cube retention, thinner broth |
For kitchen consistency across batches, Desiree is a low-drama choice.
References
Potatoes and Human Health review · PMC · 2018
International glycemic index table · Nature · 1999