Best potato for potato soup?

[Worth1]

I would like to knoiw what many of you would think the best potato would be.

I so fasr have liked what the store calls dutch creamers oi Russian fingerlings.
Russets are out as well as the red potatoes they sell at the store.
You know the red ones they call Irish potatoes.
In reality the Irish potato was they called white lumper or so I have read.

What I want is a white or yellow potato that doesn't fall apart but stays creamy.

Worth

[Mudman]

I haven't actually done it, but I would go with the fingerlings. They seem to keep their form well after being cooked. Every large yellow I have tried in soup just turns to mush. Will this involve bacon?

[Fusion_power]

This would be a good question for Tom Wagner.

La Ratte makes a good boiling potato. It is similar to Russian Banana but much larger. I would vote pretty heavily in favor of it.

I cook Kennebec's for soup but they are slightly softer than you are describing.

Amey Russet would be a good candidate. Tom can tell you the characteristics better than I can.

I also grow Russian Banana and love them as boiled potatoes, but I would not really like to spend the time preparing them, they are so small.

DarJones

[Elizabeth]

I like fingerlings in soup - they are great in creamy clam chowder too, all except the purple kind, they make it a funny color LOL

[Worth1]

Originally Posted by Elizabeth

I like fingerlings in soup - they are great in creamy clam chowder too, all except the purple kind, they make it a funny color LOL

Fingerlings it is and maybe La Ratte.

Probably wont do it this year but who knows.
Texas isn't exactly the potato capital of the word.

Maybe raised beds with water circulating in the soil and returning to a cooling tower to keep the soil cool.
A small spa pump should do.
$$$$$$$$$$$$$$$$ for a potato.


Worth

[Worth1]

I just had a brain storm on keeping tomatoes cooled off to extend the heat here.
Common Boo Boo off to the drawing board.
I got the idea from the above Potato post.
Thus the reason for the post here.
Tomato potato.

Worth

[Worth1]

Originally Posted by Mudman

I haven't actually done it, but I would go with the fingerlings. They seem to keep their form well after being cooked. Every large yellow I have tried in soup just turns to mush. Will this involve bacon?

Mike where I work at they use salt, cheap sausage and bacon as a spice.
It seems as though everything you eat is so salty you cant taste anything but salt.
Then all soups and salads have bacon or cheap cold sausage in it.
I wont eat the stuff.
So no, here at home my soup WONT have bacon in it.

I like the delicate taste of some vegetables as they are.
Not bland because I use garlic, onion, tarragon and so forth

Worth

[wingnut]

Around here we use a few different types. I start the soup early with any good tasting floury potato. After they have simmered for a couple hours I add chicken boullion. About an hour before serving I'll add a waxy or fingerling type along with my other vegetables. I also make this around a rabbit.......YUM!

[Worth1]

Originally Posted by wingnut

Around here we use a few different types. I start the soup early with any good tasting floury potato. After they have simmered for a couple hours I add chicken boullion. About an hour before serving I'll add a waxy or fingerling type along with my other vegetables. I also make this around a rabbit.......YUM!

So the starchy potatoes for the thickening and the waxy for the texture.
I do this too.

Worth

[Tormato]

Katahdin is the best variety, around here, for soup.
Up next is soup made with Jerusalem artichokes, as a potato substitute.
Some day I might get around to trying a rosin baked potato.

Tormato

[habitat_gardener]

Originally Posted by Tormato

...Up next is soup made with Jerusalem artichokes, as a potato substitute....

Someone at the community garden offered Jerusalem artichokes for free. I wasn't a big fan of them, but I wanted to give them another chance. I roasted some of them (ok but not great) and this week made a wonderful soup! It was so good that I might consider growing them myself.

For the soup, I chopped up a red onion, washed the jerusalem artichokes and cut the larger ones into chunks, simmered for half an hour or so, then used an immersion blender. Delicious!

[Tormato]

habitat,

Are your jerusalem artichokes generic or a named variety?

Also, I must add to the rosin baked potato, it's strictly for outdoor cooking.

Tormato

[habitat_gardener]

Originally Posted by Tormato

Are your jerusalem artichokes generic or a named variety?

I don't know!We have a place to leave excess produce or cuttings, and no one labels anything. But they were nice and large.

I didn't even know there were named varieties...gotta do some research.

[Elizabeth]

Be sure to pick out a permanent place for your jerusalem artichokes - they will keep coming back if you leave even a small bit of root in the ground. It's not a bad thing if you want to keep growing them, but you should be aware of this before you pick a spot to plant them.

[habitat_gardener]

Originally Posted by Elizabeth

Be sure to pick out a permanent place for your jerusalem artichokes - they will keep coming back if you leave even a small bit of root in the ground. It's not a bad thing if you want to keep growing them, but you should be aware of this before you pick a spot to plant them.

Yes, I planted some unidentified tubers some years ago that turned out to be jerusalem atichokes. They produced small tubers, and I didn't find a way to prepare them that would have persuaded me to keep them. But for a couple years at least, I was pulling the seedlings while they were still small.