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this image shows A bowl of potato soup garnished with crispy bacon, ready to be served.

Red Potato Soup

Creamy and comforting, this Red Potato Soup is a hearty blend of tender red potatoes, savory herbs, and rich broth. It's perfect for a cozy meal, offering a velvety texture and a satisfying, wholesome flavor in every spoonful.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 people
Calories 484.87 kcal

Equipment

  • Soup pot or Dutch oven
  • Potato masher
  • Potato peeler
  • Whisk

Ingredients
  

  • ½ cup sour cream
  • ¼ 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
  • ¼ cup all-purpose flour
  • ½ cup white onion finely diced

Instructions
 

  • Peel the potatoes and chop them into ½-inch cubes.
    this image shows Peeled potatoes chopped into ½-inch cubes, ready for cooking.
  • In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy.
    this image shows Crispy bacon being cooked in a large Dutch oven over medium heat.
  • 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.
    this image shows Onions sautéing in bacon drippings until softened, in the same pot.
  • Add the garlic and cook for an additional minute until fragrant.
  • Sprinkle in the flour and whisk to form a thick mixture.
    this image shows Flour being whisked into the onions and bacon drippings to form a thick base.
  • 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.
    this image shows Potato cubes added to the pot and brought 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.
    this image shows Shredded cheese, sour cream, chives, and bacon being stirred into the soup after removing from heat.
  • Season with salt and pepper to taste. Garnish with the remaining bacon before serving.
    this image shows Soup being seasoned with salt and pepper to taste before serving.

Notes

  • Use half-and-half or heavy cream instead of milk.
  • Leave some potato chunks whole without mashing them.