This red potato soup is warm, creamy, and oh-so-comforting! Made with tender red potatoes and cozy spices, it’s perfect for chilly days.
With a sprinkle of chives on top, it looks as good as it tastes. I love to serve it with some crusty bread for extra yumminess—trust me, it’s hard to stop at just one bowl!
Key Ingredients & Substitutions
Red Potatoes: These are perfect for this soup due to their creamy texture when cooked. If you can’t find red potatoes, Yukon Golds are a great alternative as they have a similar flavor and creamy consistency.
Chicken Broth: For a vegetarian version, simply swap in vegetable broth. If you’re looking for lower sodium options, there are many brands available that can help you control the salt level.
Bacon: If you want a lighter version or are vegetarian, you can use smoked paprika or a plant-based bacon substitute to add that smoky flavor. Turkey bacon is another option for a healthier twist.
Cheese: Sharp cheddar adds great flavor, but feel free to adjust based on your taste! Gouda or Monterey Jack can be used for a milder flavor. Vegan cheese is a fine option if you want a dairy-free soup.
Heavy Cream or Milk: For a lighter soup, use half-and-half or whole milk instead of heavy cream. Almond milk or coconut milk can also work well for a dairy-free version, but may change the flavor slightly.
How Do I Get the Right Creamy Texture?
Achieving a creamy texture is key in this soup. Here’s how to do it:
- After cooking the potatoes, use a potato masher or an immersion blender to mash some of the potatoes. This releases the starches, creating a thickened, creamy base while leaving some chunks for texture.
- Avoid over-blending if you prefer some potato pieces. Aim for a balance of creaminess and chunkiness for the best mouthfeel.
- Stir in the cream and cheese off the heat so it melts without curdling. This ensures a smooth, velvety consistency!
By managing the blending process and the temperature while adding dairy, you’ll have a wonderfully creamy soup in no time!
Delicious Red Potato Soup
Ingredients You’ll Need:
- 6 cups red potatoes, diced (with skins on)
- 4 cups chicken broth (or vegetable broth)
- 1 cup yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 strips of bacon, cooked and crumbled (plus extra for garnish)
- 1 cup shredded sharp cheddar cheese (plus extra for garnish)
- 1 cup whole milk or heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh chives, chopped (for garnish)
How Much Time Will You Need?
This delightful red potato soup takes about 10 minutes to prep and around 30 minutes to cook, making a total of about 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set it aside on paper towels to drain. Make sure to reserve 1-2 tablespoons of the bacon fat in the pot, discarding the rest for flavor!
2. Sauté the Onions and Garlic:
Add the butter to the pot with the reserved bacon fat. Once melted, toss in the chopped onions and cook until they become translucent, which should take about 5 minutes. Add the minced garlic and cook for another minute until it becomes fragrant.
3. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic, stirring constantly to create a roux. Cook this mixture for about 2 minutes to get rid of the raw flour taste; it should lightly bubble.
4. Add Broth and Potatoes:
Slowly whisk in the chicken broth while ensuring no lumps form. Add the diced red potatoes and dried thyme. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender—this takes about 15-20 minutes.
5. Create a Creamy Texture:
Using a potato masher or an immersion blender, partially mash some of the cooked potatoes in the soup. This will give you that lovely creamy texture while keeping some potato pieces for bite.
6. Add Cream and Cheese:
Stir in the milk or cream along with the shredded cheddar cheese until melted and the soup is creamy. It should be a beautiful combination of flavors!
7. Season to Taste:
Season the soup with salt and freshly ground black pepper to your liking. Taste and adjust as needed!
8. Serve and Enjoy:
Serve the soup hot in bowls, topped with crumbled bacon, extra shredded cheese, fresh chopped chives, and a sprig of thyme for a delightful finish!
This comforting red potato soup combines creamy potatoes with savory bacon and cheddar for a delicious and hearty bowl perfect for any occasion! Enjoy every sip!
Can I Use Different Potatoes for This Soup?
Yes! While red potatoes give a creamy texture, you can substitute Yukon Gold potatoes for a similar effect. Just avoid using starchy potatoes like Russets, as they may break down too much in the soup.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and omit the bacon. To maintain a savory flavor, consider adding smoked paprika for a hint of smokiness!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in an airtight container in the fridge for up to 3 days. Just reheat it on the stove, adding a splash of milk or cream to maintain the creaminess.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove before serving!
