For a creamy soup, the best potato to use is a floury potato, such as the Idaho potato or Yukon gold potato which contains more moisture and a lighter, fluffier consistency. When boiled, these potatoes will break apart and they also blend up better into a smoother consistency for making creamy soups. However, if you are cooking a soup where you want chunks of potato, a waxy potato such as red potatoes or new potatoes may hold up better.