How Long to Boil Potatoes for Hearty Soup
Achieve the perfect balance - tender chunks that add creamy body
How long to boil potatoes for soup:
✅ Done when: Fork pierces easily, potato yields to pressure but still holds shape
When calculating how long to boil potatoes for soup, you want a middle ground between salad and mash. The potatoes should be tender enough to add creamy body to the broth, yet firm enough to maintain chunky consistency if desired.
Understanding how long to boil potatoes for soup means considering your soup style. Chunky soups need potatoes that hold their shape (Yukon Gold, Red), while creamy soups benefit from varieties that partially dissolve (Russet) to naturally thicken the broth.
Step-by-Step Method
Select Your Potatoes
Yukon Gold or Russet work best for soup. Yukon Gold holds shape while adding creaminess. Russets dissolve more, creating thicker soup base. When deciding how long to boil potatoes for soup, consider your desired final texture.
Prep for Soup
Peel and cut into 1-2 inch cubes for chunks, or slice thinly for rustic soups. Size affects how long to boil potatoes - thinner slices cook faster and dissolve more, adding body to the broth.
Cold Water Start
Place potatoes in your soup pot and cover with cold water or broth by 1 inch. Starting cold ensures even cooking. This is a fundamental principle of how long to boil potatoes, regardless of the final dish.
Season the Water
Add salt (1 tbsp per quart) and aromatics like bay leaf, garlic, or thyme. Potatoes absorb flavors while boiling, enhancing the overall soup taste.
Boil Until Tender
Bring to a boil, then reduce to medium-high heat. For 1-inch cubes, how long to boil potatoes is 10-12 minutes. Test by piercing - fork should slide in with slight give. Potatoes will continue cooking in soup.
Add to Your Soup
For creamy soups, blend some boiled potatoes with broth first. For chunky soups, add boiled potatoes directly. If potatoes will simmer in soup, reduce boiling time by 2 minutes to account for continued cooking.
Popular Soup Styles
Creamy Potato Soup
Blend boiled potatoes with broth
Best potato: Russet or Yukon Gold
Chunky Vegetable Soup
Add cubed potatoes to broth
Best potato: Yukon Gold or Red
Hearty Chowder
Diced potatoes in milk-based soup
Best potato: Russet for thickness
Rustic Farmhouse
Thin slices, skins on
Best potato: Yukon Gold
Common Mistakes
Overcooking Before Adding to Soup
✓ Fix: Stop when fork pierces easily but potato still has structure. They'll cook more in the soup!
Using Wrong Variety
✓ Fix: For chunky soup, use waxy potatoes. For creamy soup, use starchy varieties that dissolve.
Not Salting the Water
✓ Fix: Unsalted potatoes taste bland in soup. Salt generously during boiling.
Adding Potatoes Too Late
✓ Fix: Boil potatoes separately first, then add to soup. This ensures proper cooking and timing.
Pro Tips
Reserve 1 cup of potato water to thin soup instead of plain water - adds flavor and body
For extra creamy soup, blend half the potatoes and leave the other half chunky
Add potatoes early in soup making so they have time to meld flavors with other ingredients
Simmer potatoes in soup on low heat after adding to prevent breaking apart