Different types of potatoes have different starch content and skin thickness, which can affect their texture and flavor in soup. Here are some of the best potatoes for soup based on their characteristics:

• Russet Potatoes: Russet potatoes are high in starch and low in moisture, making them ideal for thick, creamy soups that dont require large potato chunks. They can also hold up well when baked.

• Round White Potatoes: Round white potatoes are a type of waxy potato that hold their shape exceptionally well. They are great for soups that require firm, diced vegetables.

• Red Potatoes: Red potatoes are low to medium in starch and are usually considered waxy texture potatoes. They work well in soups as they mostly stay together when cooked. They are a great all-around choice.

• Yukon Gold Potatoes: Yukon Gold potatoes are medium-starch potatoes that are great for soups that require a creamy texture. They have a buttery flavor and a slightly yellow color.

When choosing potatoes for soup, its important to consider the type of soup you want to make. For example, if you want a thick and creamy soup, you may want to choose a high-starch potato like a Russet. If you want a soup with firm, diced vegetables, a waxy potato like a Round White may be a better choice. Its also important to look for potatoes with smooth skin that are not discolored or have dark spots.