Add potatoes, bring to a boil and simmer partially covered 45 minutes. You can prepare ahead to this point if you like. Before serving bring soup to a simmer and stir in cream, parsley and 3 T. more butter. Long Russet potatoes are oblong in shape with a dark brown skin on the outside and white on the inside. They are large and can weight more than 18 ounces.
Russet potatoes are best when baked or mashed.
Round Red potatoes have a smooth, thin skin and are white inside with a firm texture. Red Round potatoes are great for boiling, steaming, roasting, baking and used in casseroles, soups, and salads. Long White potatoes are oblong in shape, have a smooth, thin, off-white skin and are white inside. They are good for boiling, steaming, roasting, baking and used in casseroles, soups, and salads. These potatoes are large and on average weigh half a pound.