Potatoes are such a common food that they may seem all the same to most people. Yet there are actually more than 200 types of potatoes found throughout the world. They can vary in terms of their textures, flavors, and culinary uses. So, it’s no surprise that choosing the right potato for your soup can be confusing. Fortunately, potatoes fall into one of three categories. They’re either starchy, waxy or somewhere in between.

When making a creamy potato soup, you want to use a starchy potato that will easily break down during cooking and result in a smooth and creamy texture. Russet potatoes, Idaho potatoes, and Yukon Golds are all ideal for creamy soups as they have a light, tender texture. These potatoes have a high starch and low moisture content, which means they absorb liquids and flavors well and will create a smooth and tasty soup.

On the other hand, if you’re looking to make a chunky potato soup, you’ll want to choose a waxy potato that will hold up throughout cooking. Red potatoes, new potatoes, and fingerling potatoes are all good choices as they tend to retain their shape well. These kinds of potatoes have low starch and high moisture content, which means they have a solid texture that can withstand a boiling pot of soup.