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Creamy and cheesy red potato soup that the whole family will love!

Red potato soup in a bread bowl with a spoon in the soup.

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! 🙂

Red Potato Soup in a bread bowl with a spoon in the soup. All sitting on a black plate.

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Red Potato Soup

5 from 4 votes
By: Chelsea Lords
Creamy and cheesy red potato soup that the whole family will love!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10 Servings


  • 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


  • 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!


*I like to leave the skin on, but peel if that is your preference


Calories: 286kcalCarbohydrates: 30gProtein: 7gFat: 16gSaturated Fat: 10gCholesterol: 43mgSodium: 68mgPotassium: 601mgFiber: 2gSugar: 7gVitamin A: 1562IUVitamin C: 9mgCalcium: 132mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course, Soup
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Chelsea Lords

Chelsea is the blogger behind Chelsea's Messy Apron. She is always experimenting in the kitchen and making new things to eat. "Or I am in the kitchen eating. Both are good." She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

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Recipe Rating


  1. 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!

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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.

  5. 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!

  6. 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!

  7. 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.

  8. 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.

  9. Thank you so much for the creamy cheesy potato soup recipe. I made it tonight and my family absolutely loved it.

    1. 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