Red potato soup is one of those simple, satisfying dishes that feels like a warm hug on a chilly day. I first made this recipe in the fall, right as the leaves began to turn and the crispness in the air was calling for something hearty yet wholesome.
The secret to this soup lies in the naturally buttery texture of red potatoes—no peeling required—which breaks down just enough to create a velvety broth while still leaving tender bites for a rustic feel.
Sautéed onions and garlic form the flavorful base, while fresh thyme adds an earthy aroma that fills your kitchen as it simmers. And don’t forget the finish: a dollop of sour cream swirled in just before serving gives this soup the perfect creamy richness.
Paired with a Croissant Sandwich for lunch, or alongside my favorite Chicken Bacon Ranch Pasta for a cozy dinner, this red potato soup never fails to hit the spot.
Try this recipe, and let me know your variations—I’d love to hear what you come up with!
Red Potato Soup
Equipment
- Soup pot or Dutch oven
- Potato masher
- Potato peeler
- Whisk
Ingredients
- ½ cup sour cream
- ÂĽ cup chives minced
- 2 cups whole milk
- 2 cups chicken broth or chicken stock
- 1 cup shredded sharp cheddar cheese
- Black pepper and Kosher salt to taste
- 4 cloves garlic minced
- 6 slices bacon chopped
- 2 lbs red potatoes or Yukon gold
- ÂĽ cup all-purpose flour
- ½ cup white onion finely diced
Instructions
- Peel the potatoes and chop them into ½-inch cubes.
- In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy.
- Remove the bacon and set it aside on a paper towel-lined plate, leaving the bacon drippings in the pot.
- Add the onions to the drippings and sauté over medium heat until they begin to soften, about 4 to 5 minutes.
- Add the garlic and cook for an additional minute until fragrant.
- Sprinkle in the flour and whisk to form a thick mixture.
- Continue cooking for 1 minute, stirring constantly.
- Gradually pour in the chicken stock and milk, whisking continuously until smooth.
- Add the potato cubes and bring the soup to a gentle simmer over medium heat.
- Lower the heat to medium-low and simmer until the potatoes are tender, about 15 to 20 minutes, ensuring the mixture doesn't boil to prevent the milk from scorching.
- Lightly mash some of the potatoes with a potato masher to thicken the soup.
- Remove from heat, then stir in the shredded cheese, sour cream, chives, and half of the crispy bacon.
- Season with salt and pepper to taste. Garnish with the remaining bacon before serving.
Notes
- Use half-and-half or heavy cream instead of milk.
- Leave some potato chunks whole without mashing them.
| Nutrition | Value |
|---|---|
| Calories | 484.87 kcal |
| Carbohydrates | 55.69 g |
| Protein | 20.02 g |
| Vitamin A | 784.52 IU |
| Vitamin C | 23.41 mg |
| Iron | 2.56 mg |
| Sugar | 12.64 g |
| Calcium | 408.04 mg |
Try These Delicacies With Red Potato Soup!
Frequently Asked Questions (FAQs)
How do I prevent the soup from becoming too thick?
If your soup thickens too much, you can thin it out by adding extra chicken stock or milk a little at a time until you reach your desired consistency.
Can I use different types of potatoes?
Yes, you can use any variety of potatoes for this soup. Russet potatoes will give you a creamier texture, while Yukon Gold or red potatoes will add a slightly buttery flavor and hold their shape better.