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Hey everyone! Chelsea back from Chelsea’s Messy Apron with some soup today! I adore red potatoes so any chance I can use them in a recipe, I do! This is a little twist on a potato soup by using red potatoes instead of yukon gold potatoes. I LOVE the addition of the red potatoes!
You’ve still got all the fillings/toppings we all know and love for a baked potato — cheddar cheese, chives (green onions work well too), bacon, and sour cream.
This soup is ultra filling, and total comfort food at it’s best! Enjoy! 🙂
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Red Potato Soup
Ingredients
- 1 (12-ounce) package smoked bacon, chopped
- ½ cup diced onion
- 2 stalks diced celery
- 1 large diced carrot
- 2 teaspoons minced garlic
- 2 pounds red potatoes, cubed
- 6 cups chicken broth
- ⅔ cup unsalted butter
- ¾ cup all-purpose flour
- 4 cups whole milk at room temperature, divided
- 1 (8-ounce) container sour cream
- 2 ½ cups shredded sharp cheddar cheese, divided
- salt and pepper to taste
- chives or green onions for garnish
Instructions
- In a large pot, over medium heat, cook the chopped bacon until crispy. Remove the bacon pieces onto a paper towel-lined plate to drain any excess grease. Remove the bacon grease from the pot except for 3 tablespoons.
- Add in the onion, celery, and carrot and cook until the onion is translucent over medium heat, about 5-7 minutes. Add the garlic in the last 30 seconds.
- Add the potatoes and chicken broth. Bring the mixture to a boil then reduce the heat and simmer for about 10 minutes or until potatoes are tender.
- Using a potato masher, mash down some of the tender potatoes, leaving some chunks.
- In a small pot, melt the butter over medium heat. Slowly whisk in the flour and whisk until smooth. Cook for one minute over medium heat.
- Very slowly add in 2 cups of room temperature milk. Whisk until thickened then season with salt and pepper to taste.
- Pour the milk mixture and the remaining 2 cups of milk into the potato mixture. Stir in the sour cream, chives, or green onions if using, 2 cups of the shredded cheese, and half of the cooked bacon.
- Stir and cook until heated and cheese is melted. Top individual bowls with the remaining cheese and bacon pieces. Garnish with additional chives or green onions if desired!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really good soup. But the servings count is way off! I made a half of the recipe and have ten servings. I ate one and froze 9 very generous helpings. I’ll definitely savor them but be aware you’ll likely have a lot of soup here!
I added cayenne, dill, oregano, rosemary, mustard and it’s amazing.
The recipe directions were easy to follow and the resulting soup was absolutely delicious! Everyone in my house raved about it and it made enough for leftovers to pack for lunches for days. I added smoked paprika and rosemary and it was rich and flavorful. I plan to add this to our biweekly rotation.
That’s fantastic! I’m so glad to hear that you loved it!
My spin was to use fontina cheese in the soup and topped it with sharp white cheddar and Italian parsley. Used bacon in the soup but crisp pancetta on top. Also used potato starch in the milk instead of flour. Great recipe.
Made this today and my family loved it. The only thing I didn’t add was celery. It makes a lot so plan accordingly. Everyone had several servings, a definite make again recipe.
I made this for a soup night at church last night and almost the entire pot disappeared. One of the older gentleman said he sampled a little bit of each soup (about 10 different varieties) first, and the one he liked best was mine, so he went back for a whole bowl of it! 3 different people asked if they could get a copy of the recipe. I followed the recipe pretty closely, except I put in less celery because I happened to have a small amount chopped and frozen already and didn’t want to go buy another big stalk. I sauteed the veggies in olive oil instead of bacon fat because I wanted to get the bacon started in the oven at the same time. Thanks for the great recipe!
Made this without bacon, cheese, or sour cream, and it was still yummy! Added lots of extra veggies including some food processed zucchini, and the kids gobbled it all up!
Today in Oklahoma, it’s September 26, 2018 and it’s a cool 61 degrees. In other words, it’s a great day for potato soup! I am making this recipe minus the bacon, and I’ll add a cup of heavy cream along with 3 cups of milk, or more if needed. I’m making this soup mainly for my father, who has trouble with hard foods and needs the extra calories.
Question about your red potato soup. What kind of bread did you serve this soup in?
I used the sourdough bread bowls from my local grocery store but any type would be delicious! Hope you enjoy! XOXO
I made this for the family and it was gone instantly. I grew up on my mothers potato soup, as well as a friends. This was the best I’ve ever had in my life. I left out the bacon, used olive oil to sauté, and added green culantro sauce from Goya, and generous salt and pepper to the veggies while they were sautéing. It was magical. Added a little Rosemary and red pepper flakes as well. I’ll be making it once a week, probably for forever.
WOW!! Yours sounds amazing!! I am so glad that you made it your own. Thanks so much for sharing! XOXO
Can you substitute the whole milk with half and half, if so how much?
Thank you so much for the creamy cheesy potato soup recipe. I made it tonight and my family absolutely loved it.
AWE! You are totally welcome! I am so happy that you made this soup! It is so nice this time of year! Thanks for sharing! XOXO
Delicious soup! I can’t get enough of it. Thank you so much for sharing.
What bread did you use for the bowl?
I use sourdough bread bowls from Panera.
I use crusty sourdough rounds for my soup bowls. They stand up better than any other I have tried.
Potato soup is my go to for a good fall soup. I have got to give this recipe a try next time I make some!
This looks great!!!!