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Red Potato Soup

Red potato soup with rustic mashed texture and melted cheddar, simmered until the skins are tender. Creamy heavy-cream base finished with sour cream, fresh dill, and bacon for a hearty American main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Scrubbed and cubed with skins on.
Aromatics
  • 1 onion Diced.
  • 4 garlic Minced cloves.
Bacon
  • 4 bacon Strips, diced.
Soup base
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
Herbs and serving
  • 2 tbsp fresh dill Chopped.
  • 1 green onions For serving.
  • 1 extra sour cream For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and aromatics
  1. Cook bacon in a large pot until crisp, then remove and set aside, leaving the drippings in the pot.
  2. Sauté onion in the bacon drippings for 4 minutes, then add garlic and cook for 1 minute.
Simmer potatoes
  1. Add chicken broth and red potatoes (skins on) and bring to a simmer, then simmer 18-20 minutes until very tender.
  2. Mash some of the potatoes in the pot to create a rustic texture with visible red skins.
Make it creamy
  1. Stir in heavy cream and sour cream, then add shredded cheddar and stir until melted.
Season and finish
  1. Season with salt and black pepper, then stir in fresh dill.
  2. Serve with the reserved bacon, green onions, and extra sour cream.

Notes

For the creamiest texture, mash only part of the potatoes so the soup stays chunky-rustic. Store leftovers in the refrigerator up to 4 days; reheat gently to avoid breaking the dairy. Freezing is not recommended because the cream and sour cream can separate after thawing. For a lighter option, substitute half-and-half for the heavy cream and use reduced-fat sour cream.