This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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! 🙂
Pin this now to find it later
Pin It
Red Potato Soup
Ingredients
- 1 package 12 ounces smoked bacon
- 1 small onion
- 2 stalks celery
- 1 large carrot
- 2 teaspoons minced garlic
- 2 pounds red potatoes cubed*
- 6 chicken boullion cubes or 6 cups chicken stock
- 2/3 cup unsalted butter
- 3/4 cup white flour
- 4 cups whole milk at room temperature
- 1 container 8 ounces sour cream, I use reduced fat
- 2 and 1/2 cups sharp cheddar cheese separated
- Salt and pepper
- Chives or green onions
Instructions
- Prep: Wash the red potatoes and cut into small cubes. Peel if desired (I like to leave the peel on). Dice the onion, dice the celery, dice the carrot.
- In a very large pot, over medium heat, cook all of the bacon to desired doneness.
- Remove onto a paper towel lined plate and dab off the excess grease. Coarsely chop the bacon.
- Drain all of the bacon fat 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 in the potatoes and toss everything to coat.
- Cover everything with 6 cups water and 6 regular sized chicken boullion cubes (watch out, there are extra large ones -- if you get large ones adjust) OR 6 cups chicken stock.
- Heat to boiling and then reduce the heat and cook for about 10 minutes or until potatoes are tender.
- Using a potato masher, mash down some of the tender potatoes, leaving some chunks.
- In another 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. Add in a generous amount of salt and pepper (I add about a tsp of each, but to your preference!)
- To the potatoes: add in the cream mixture, additional 2 cups of milk, sour cream, generous amount of chives or green onions, 2 cups of the cheese, and half of the cooked bacon.
- Stir and cook until heated and cheese is melted.
- Top individual bowls with remaining 1/2 cup cheese, remaining bacon, and remaining chives/green onions.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!