I use red skinned potatoes quite often but I am finding that the skins are tough even when the inside of the potato is cooked. I often make potato soup with red skinned potatoes but am having a problem with the skins not chopping up properly in the food porcessor but staying in bits and they taste a bit bitter. Didn't used to have this problem. The last kind I used were Gourmet Desiree.
Has anyone else noticed this and what red skinned potatoes would you recommend for softer skins?

You could try putting it through a mouli, which would exclude the tough bits of skin.