I assume this recipe is for fresh eating, not canning?

The article linked below is one of the best I have ever found to explain all the differences between the many varieties and list those best for boiling vs. baking. You'll note that Yukons fall into the all purpose category - not the best for boiling but ok.

Dave

Here is a link that might be useful: Different types of potatoes

Thanks Dave! I googled it but didn't find much info. That article was very helpful. I also have Red Norland, but assumed since it was Red, it wasn't good for soup. Sounds like I should use the Red Norland. Yes, the soup is for fresh eating, or freezing, although the potatoes tend to get mushy when frozen. I've got some Savoy cabbage and squash, which I also love to put in a good minestrone. Too bad I have no ripe tomatoes yet, but maybe I'll add some canned tomato basil sauce I have leftover from last year!