Answer :
Final answer:
Mealy potatoes are the best choice for soups because their high starch content allows them to break down and thicken the soup. Waxy and new potatoes hold their shape but do not create the desired creamy texture. For the best results, use mealy potatoes like Russets.
Explanation:
Best Potatoes for Soups
When choosing potatoes for soups, mealy potatoes are often considered the best option. These potatoes, like Russets, have a high starch content which allows them to break down and create a creamy texture in soups. They are excellent for thickening soups and providing a hearty base.
Conversely, waxy potatoes (such as red potatoes or fingerlings) hold their shape due to their lower starch content. They are great for dishes where you want the potatoes to remain whole, such as potato salads or soups with chunks of potato. New potatoes, which are also waxy, can add a unique flavor but may not thicken the soup as much as mealy potatoes.
In summary, for creamy and rich soups, opt for mealy potatoes.
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