We suggest using starchy potatoes such as Yukon gold, fingerling, or russet potato for a creamier-based soup. Sweet potatoes are great for soups and provide flavor and color. Waxy potatoes such as new and red potatoes work well in hearty stews.
Best Potatoes For Stews And Soups
Potatoes are best suited to specific dishes. Here is a list of excellent options for potatoes in stew recipes:
best for creating a thick, heavy soup or stew. These potatoes hold up well and are ideal for slow-cooking dishes such as stews.
The russet potato is delicious when you want to prepare a creamy potato soup or prefer baked potatoes. Because it is high in starch, it absorbs liquid and is perfect for a thick soup consistency. The potato’s skin is edible and has an impact on the texture of your soup or stew.
Yukon Gold Potatoes
the best choice for soups with solid flavors like beef broth, mushroom stock, or lentil stocks. Though these potatoes are similar to russet potatoes, they are often smaller and have thinner outer skin, making them valuable substitutes for a thicker consistency.
Moreover, Yukon golds are particularly popular in soups due to their medium-thick skins that add flavor and nutrients without adding too much thickness.
A red potato is small and round with a firm texture. It holds shape when cut in large chunks, so it’s perfect for soups with a creamy, chicken-based broth or cream beef stew, or hearty soups. The lack of starch content helps thicken the soup without making it too thin; these potatoes don’t turn to mush inside your dish.
Sweet potatoes are tasty additions to any stew or soup. To lend their flavor, they need some protection from the heat, which is why it’s better to add them during the final hour of cooking in a slow cooker.
These potatoes add sweetness and starchiness, so they’re perfect for stews and soups. For added health benefits, peel these before cooking them. I like cubing or slicing this vegetable into smaller pieces depending on the dish it’s in.
Best suited to dishes where the potatoes are cut into small pieces before simmering. These potatoes work well in recipes like potato puree because they cook relatively quickly. Fingerlings are a very starchy variety of potatoes that hold their shape well when cooking.
They can be pretty small and firm in density, so you may choose to cut them in half for a more manageable bite. Fingerling potatoes make any soup or stew look fantastic with their variety of colors.
The best potatoes for making a stew are starchy new potatoes, which do not break down into a mushy consistency. New potatoes also work well in soups because they cook quickly and are relatively dense.
New potatoes can be found both fresh or canned at most supermarkets and grocery stores. They tend to have the best taste, although you should always check out your options before purchasing.
Preparing Your Potatoes
Once you choose the type of potatoes to use for your soup or stew, specific steps are involved in preparing them.
- Rinse the potatoes well under cool water.
- Scrub the potatoes with the potato brush to remove any dirt, eyes, and blemishes from their skins.
- Rinsing the potatoes before cutting them is recommended.
- You may choose to peel or not, depending on your preference.
- Cut the potatoes into big cubes, slices, or halves according to your personal preference and what the recipe suggests you do.
Should You Peel Potatoes For Stew?
For a stew, potato skins can be left on; the texture of skin-on potatoes in a stew offers excellent contrast when you bite into them.
To maximize the functions of your potatoes when making soup, we recommend peeling and dicing them before cooking for better digestion.
How Do You Keep Potatoes Firm In Soup?
If you are using a waxy potato, it will not become mushy without any added intervention. However, if you are not using an overly waxy potato, the recipe may require some acidic touch to help keep them firm. You can use any vinegar, citric acid, or cream of tartar to provide this needed buffer and achieve desired consistency.
Can You Use Soft, Sprouting Potatoes In Soups?
Yes! Soft potatoes that have turned soft on their own from sprouting should be cut off at the bruised areas before cooking for best results. We recommend cutting off any parts with bruising or sprouts because they continue to deteriorate during the cooking process, which could affect your soup negatively in terms of recipe recommendations.
Is It Healthy To Eat Potato Skins?
Potatoes are best for stew and soup due to their high fiber content. Furthermore, they do not contain sodium, cholesterol, or fat. The skin also has phytochemicals that prevent cancer, heart disease, and other health problems associated with aging.
What is the best potato to use in soups and stews so it won’t fall apart?
Unlike their drier counterparts, boiling or waxy potatoes are ideal in soups and stews. They contain a high level of moisture and very little starch.
Potatoes with low-store starch and high-moisture content hold together better. Yukon Gold potatoes are on the medium starch side and will hold their shape in soups best. Red potatoes fall into the low starch category, as do smaller, newer potatoes like fingerlings, making a good soup choice.
Potatoes that are high in starch and low in moisture should be avoided for most soups. They will absorb the liquid, lose shape, and take on a mealy texture. Potatoes can still make a great addition to your soup if you use them for thickening or as an ingredient in creamy soups.
Can you eat the skins of sweet potatoes?
Though sweet potatoes have not-very-palatable outer skin, it’s edible. Sweet potatoes contain antioxidants, which are also found in their skin; this vegetable is loaded with vitamins A and C and beta carotene and folate.
Sweet potatoes have thinner skins than white-fleshed baking potatoes. Some people don’t like eating the skin, but it’s excellent to eat the skin of a baked sweet potato.
And when you eat sweet potatoes with the skin, the potato’s glycemic index is lower while it provides more nutrients.
Sweet potatoes take time to bake. Place the sweet potatoes on an oven-safe baking sheet lined with foil. Pierce them all over with a fork and bake for 40-50 minutes or until fork-tender, then turn off the oven and leave them in there until they are cool enough to handle; this will help keep them from being too sticky when cut.
Potatoes are best for making soups and stews. They thicken the broth you make from boiling them in water or chicken stock, which is great for dishes such as beef stew. Potatoes also help to provide carbohydrates and a little bit of protein to your word; they give off starch during cooking, which helps form a thickened sauce after being reduced by simmering.
There are many types of potatoes out there- redskins, russets (the most common type), Yukon golds, fingerlings, and more- each with their distinctive taste! The best thing about potatoes is how flexible they can be.
Potatoes are best when they’re cooked for a long time. For this reason, it is best to peel them and cut them into even slices before adding them to boiling water or soup stock. If you want crunchy chunks in your stew, leave the skin on but make sure that there aren’t any blemishes (open cuts) that could lead to discoloration later on down the line.