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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.
So easy and yummy!! Took a little short cut and toasted my potatoes in the oven with some olive oil while I cut up veggies and cooked bacon!!