Use creamy texture potatoes when making soup. As the potatoes are mixed into the soup with a hand blender after boiling, you will want to use potatoes with a loose structure, so they fall apart somewhat once cooked. A few creamy texture potato varieties are: Frieslander, Melody, Eigenheimer, Doré, Première and Santé.
When serving the soup as a first course or as a lunch dish, we recommend a portion size of 250 ml per person: this corresponds to the average soup plate/bowl. If the soup is to be the main course, then you should observe larger portions: 400 to 500 ml of soup per person, in general.