This red potato soup is warm, creamy, and oh-so-comforting! With smooth potatoes and a hint of garlic, it’s like a cozy hug in a bowl.
You can top it with crispy bacon or fresh herbs for an extra treat. I love making a big pot and enjoying it throughout the week—so easy and delicious! 🥔❤️
Key Ingredients & Substitutions
Red Potatoes: These are perfect for soup thanks to their creamy texture. If you can’t find red potatoes, Yukon Golds work well as a substitute due to their similar texture and flavor.
Bacon: Bacon adds great flavor, but you can use turkey bacon or omit it for a vegetarian option. Smoked paprika can give you a hint of that smoky flavor if you skip the bacon.
Cheddar Cheese: Sharp cheddar is my go-to for a rich flavor. If you’re looking for a lighter option, try using a reduced-fat cheese or even a dairy-free cheese substitute.
Heavy Cream: For a lighter version, you can substitute half-and-half or even whole milk, but it will be less creamy. Coconut milk is a nice dairy-free alternative with a subtle sweetness.
How Do I Get a Creamy Texture Without Over-Blending?
Blending the soup is essential for that creamy consistency, but you don’t want to completely puree it all. Here are some tips:
- Use an immersion blender directly in the pot for control. Blend until you achieve your desired texture, leaving some chunks for heartiness.
- If using a traditional blender, only blend half the soup and return it to the pot. This gives you that lovely blend of smoothness and chunkiness!
- Take your time blending to make sure the potatoes break down nicely without turning the entire soup into a puree.
These tips will help ensure your red potato soup is perfectly creamy and comforting! Enjoy cooking!
How to Make Delicious Red Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1.5 lbs red potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 6 slices bacon
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and freshly ground black pepper, to taste
- Fresh chives or green onions, chopped (for garnish)
How Much Time Will You Need?
This red potato soup takes about 15 minutes to prepare and roughly 30-40 minutes for cooking. So in total, you’re looking at around 1 hour from start to finish! It’s a quick dish that’s great for a hearty meal any day of the week.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon over medium heat until crispy. Once done, remove the bacon strips and place them on a plate lined with paper towels to let the oil drain off. Leave about 1-2 tablespoons of bacon fat in the pot for flavor.
2. Sauté the Vegetables:
Next, add the finely chopped onion to the pot with the leftover bacon fat. Sauté it over medium heat until it’s softened and translucent, which will take about 4-5 minutes. Then, add the minced garlic and cook for another minute until you can smell the lovely aroma.
3. Make the Roux:
Now, stir in the butter until it melts, then sprinkle in the flour. Stir constantly for about 1-2 minutes to create a roux, which will help thicken the soup.
4. Add Broth and Potatoes:
Slowly whisk in the chicken or vegetable broth while being careful to avoid any lumps. Then, add the diced red potatoes and bring the mixture to a boil. Watch it closely; it can come to a boil quickly!
5. Simmer Until Tender:
Reduce the heat to a simmer and let it cook until the potatoes are tender, which should take around 15-20 minutes. You want them soft but not mushy!
6. Blend for Creaminess:
Using an immersion blender, carefully blend the soup to achieve a creamy texture while leaving some chunkiness. If you don’t have an immersion blender, you can blend half the soup in a standard blender and then return it to the pot.
7. Stir in Cream and Cheese:
Add the heavy cream and shredded cheddar cheese to the pot, stirring until the cheese melts completely. This is where the soup gets extra creamy and delicious! Season it with salt and pepper to your taste.
8. Final Simmer:
Let the soup simmer for a few more minutes until it’s heated through and has thickened to your liking. If you want it thicker, let it cook a little longer.
9. Serve and Enjoy:
Serve the soup hot in bowls, garnished with the crumbled bacon and chopped fresh chives for that extra touch of flavor and color. Enjoy your comforting, creamy red potato soup!
Can I Use Other Types of Potatoes?
Yes, you can use other varieties! Yukon Gold potatoes are a great alternative as they also become creamy when cooked. Just keep in mind that the flavor might differ slightly.
How Can I Make This Soup Dairy-Free?
To make the soup dairy-free, substitute the heavy cream with coconut milk or a nut-based cream. For cheese, try a dairy-free cheese alternative that melts well.
Can I Freeze Leftover Soup?
Absolutely! Let the soup cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Just thaw it in the fridge overnight before reheating.
What Can I Serve with Red Potato Soup?
This soup pairs wonderfully with crusty bread or a fresh salad. For a heartier meal, consider serving it with grilled cheese sandwiches or a side of roasted vegetables.
