This red potato soup is warm and comforting, filled with soft potatoes and tasty seasonings. It’s perfect for a chilly day when you need a hug in a bowl!
Plus, it’s super easy to make! Just cook, blend, and enjoy. I love adding a little sprinkle of cheese on top—it makes everything better! 🧀
Key Ingredients & Substitutions
Red Potatoes: These provide a lovely creaminess and texture. You can use Yukon gold potatoes if you prefer a slightly sweeter flavor or russet potatoes for a fluffier texture. Just be sure to peel russets for the best results!
Bacon: While bacon adds a smoky crunch, you can substitute turkey bacon or even leave it out for a vegetarian option. Smoked paprika can add flavor without any meat!
Chicken Broth: If you’re looking for a lighter option, vegetable broth works great. Homemade broth adds more depth, so use what you have on hand.
Cream: Heavy cream makes this soup rich, but you can swap with half-and-half, whole milk, or for a lighter version, use evaporated milk. I prefer using a combo of half-and-half and cream for a balance.
How Do You Get the Right Texture in Your Soup?
To balance creaminess and heartiness, blending part of the soup is key. You don’t want it completely smooth. Use a potato masher for small chunks, or an immersion blender for a smoother finish but leave some potatoes intact.
- Start cooking your bacon first; it flavors the fat you’ll use later.
- When adding the flour, stir for a couple of minutes; this helps the flavor deepen.
- Always whisk in the broth gradually to avoid lumps—patience is your friend here!
- Once you add the cream and cheese, heat gently to melt but avoid boiling.
How to Make Creamy Red Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1.5 lbs red potatoes, diced (leave skins on for color and texture)
- 4 strips bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and black pepper to taste
- 2 tbsp fresh chives, chopped, for garnish
Time Needed:
This delightful red potato soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’ll need about 40 minutes to create this comforting bowl of goodness!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven over medium heat, cook the chopped bacon until it’s crispy and golden brown. Once done, remove the bacon pieces with a slotted spoon and set them aside on paper towels to drain excess grease. Leave about 1-2 tablespoons of the bacon fat in the pot; this adds tons of flavor!
2. Sauté the Aromatics:
Next, add the butter to the pot with the bacon fat. Once the butter is melted, add the chopped onion. Sauté for about 5 minutes or until the onion is soft and translucent. Then, add the minced garlic and cook for another minute until that delicious garlicky aroma fills your kitchen!
3. Create the Roux:
Sprinkle the flour over the sautéed onions and garlic. Stir well to combine, cooking for about 1-2 minutes. This helps to form a roux, which will thicken your soup later. Keep stirring to prevent burning!
4. Add the Broth and Potatoes:
Now, gradually whisk in the chicken broth while continuing to stir. This will help prevent any lumps. Once the broth is mixed in, add your diced red potatoes. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 15-20 minutes.
5. Blend for Creaminess:
Once the potatoes are soft, you can create a creamy texture! Using a large spoon or an immersion blender, mash or blend a portion of the soup to your desired consistency. Aim for a nice balance between creamy and chunky so you get those satisfying potato bites!
6. Stir in Cream and Cheese:
Now, it’s time to add the heavy cream and shredded cheddar cheese. Stir until the cheese has melted and everything is smooth. Don’t forget to season with salt and black pepper to taste. Heat gently but avoid boiling at this stage!
7. Serve and Garnish:
Your red potato soup is almost ready! Ladle it into bowls and garnish with the crispy bacon pieces, a sprinkle of extra cheddar cheese, and chopped chives for a fresh touch. Enjoy your warm, creamy bowl of goodness! Perfect for cozy evenings!
Can I Use Different Types of Potatoes?
Absolutely! While red potatoes add great texture and flavor, you can use Yukon gold for a sweeter taste or russet potatoes for a fluffier texture. Just remember to peel russets for the best results!
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it up on the stove or in the microwave, adding a splash of broth or cream if it thickens up too much.
Can I Make This Soup Vegetarian?
Yes! Skip the bacon and use vegetable broth instead of chicken broth. You can add some smoked paprika or liquid smoke to bring depth and flavor without meat.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute with half-and-half, whole milk, or even evaporated milk. For a dairy-free option, try using coconut milk or a non-dairy cream substitute. Just keep in mind it may slightly change the flavor and texture!
