Red Potato Soup

Red potato soup is a creamy stovetop soup with tender red potatoes, crisp bacon, sharp cheddar, and a lightly thickened broth. Mashing some of the potatoes gives it a hearty texture without blending the whole pot.

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Prep Time 15

Cook Time 40

resting 5

Total Time 1

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 423

Ingredients Equipment Method Notes

Ingredients

6 bacon slices, chopped
2 tbsp unsalted butter
1 yellow onion medium, diced
2 celery ribs, diced
3 cloves garlic minced
0.25 cup all-purpose flour
4 cups low-sodium chicken broth
2.5 lb red potatoes scrubbed and cut into 1/2-inch cubes
1 tsp kosher salt
0.5 tsp black pepper
2 cups whole milk
1 cup sharp cheddar cheese shredded
0.5 cup sour cream

Equipment

1 6-quart pot

Method

Cook the bacon in a 6-quart pot over medium heat for 8 to 10 minutes, stirring occasionally, until crisp. Transfer it to a paper towel-lined plate and discard the drippings.
Melt the butter in the same pot over medium heat, then add the onion and celery and cook for 5 to 7 minutes, stirring often, until softened; stir in the garlic and cook for 30 seconds.
Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, then add the potatoes, salt, and pepper.
Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
Mash some of the potatoes against the side of the pot to thicken the soup, then stir in the milk. Simmer gently for 4 to 5 minutes, until hot, without letting the soup boil.
Remove the pot from the heat and stir in the cheddar, sour cream, and cooked bacon. Let the soup rest for 5 minutes before serving.

Notes

For a smoother broth, mash more potatoes against the side of the pot before adding the milk. Refrigerate leftovers for up to 3 days; freezing is not recommended because potatoes and dairy can change texture. For a lighter option, use 2% milk in place of whole milk.