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Red Potato Soup

Red potato soup made creamy with a rustic, chunky mash of red-skinned potatoes simmered until very tender. Cook bacon for flavor drippings, then finish with cheddar, cream, and sour cream for a thick, comforting bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Base and seasoning
  • 3 lb red potatoes Scrubbed and cubed; keep skins on for color and rustic texture.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 4 strips bacon Diced.
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh dill Chopped.
  • 1 green onions For serving, sliced.
  • 1 extra sour cream For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook the diced bacon in a large pot over medium heat until crisp, then remove and set aside, leaving the drippings in the pot.
  2. Sauté the diced onion in the bacon drippings for 4 minutes, then add the minced garlic and cook for 1 minute.
Simmer the potatoes
  1. Add the chicken broth and cubed red potatoes (skins on), then simmer for 18-20 minutes until very tender, stirring occasionally.
  2. Mash some of the potatoes directly in the pot so the red skins create a rustic, chunky texture.
Finish and serve
  1. Stir in the heavy cream and sour cream until combined.
  2. Add the shredded cheddar and stir until melted and the soup turns creamy.
  3. Season with salt and black pepper, then stir in the fresh dill.
  4. Serve hot, topped with the reserved bacon, green onions, and extra sour cream.

Notes

For the creamiest texture, don’t over-mash—leave some potato chunks and stir gently after adding cheese. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on the stove over low heat, adding a splash of broth if it thickens. Freezing is not recommended because dairy can separate when thawed. For a dairy-reduced option, use half-and-half and a reduced-fat cheddar blend (the soup will be slightly less rich but still creamy).