Different varieties of potatoes have different starch content and they react to heat differently. Starchy potatoes don’t retain their shape upon cooking and thicken quickly. For soups, starchy potatoes like russet, gold rush, etc are the best. There are some all-purpose potatoes such as Yukon Gold, Kennebec, and Purple Peruvian. These can be used to make any kind of dish. You can use Yukon gold, red potatoes, purple majesty, russet potatoes, or even sweet potatoes to make this soup. I used the regular potatoes that we get in Indian to make it and the result was fabulous too.