This red potato soup is cozy and creamy, perfect for chilly days. Packed with soft red potatoes and flavorful spices, it warms you right up!
You can enjoy it with crusty bread or top it off with some crispy bacon—yum! I love how easy it is to throw together, making any day feel special!
Key Ingredients & Substitutions
Red Potatoes: Their waxy texture holds up well in soups, giving a nice bite. If you don’t have red potatoes, Yukon Gold is a great alternative as they’re also creamy.
Bacon: It adds a crunchy, smoky flavor. For a healthier option, try turkey bacon or leave it out entirely for a vegetarian version—just use olive oil for sautéing.
Heavy Cream: This makes the soup rich and creamy. If you’re looking for a lighter version, half-and-half or even coconut milk works well without losing too much creaminess.
Cheddar Cheese: Sharp cheddar adds depth to the flavor. Feel free to substitute with Monterey Jack or gouda if you prefer something milder.
Chives: They provide a fresh finish. If chives aren’t available, green onions or parsley can be used for a similar effect.
How Do I Make Sure My Soup is Creamy and Not Lumpy?
To achieve that smooth, creamy texture, follow these steps:
- Make a roux with flour and butter. This step thickens the soup without lumps.
- Gradually whisk in heavy cream. Adding it slowly ensures it combines well and prevents clumping.
- When mashing the potatoes, do it gently. Leaving some chunks gives it character but ensures the soup stays creamy overall.
- Stir in the cheese off the heat. This helps it melt smoothly without separating.
How to Make Red Potato Soup
Ingredients You’ll Need:
- 1.5 pounds red potatoes, washed and cut into chunks
- 4 slices bacon
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh chives (for garnish)
How Much Time Will You Need?
This delicious red potato soup will take about 10 minutes to prep and about 30 minutes to cook, making the total time around 40 minutes. It’s quick enough for a cozy weeknight dinner but tasty enough to impress guests!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until it’s nice and crispy. Once done, remove the bacon, crumble it, and set it aside. Don’t toss the bacon fat; it’s packed with flavor and will be used in the next steps!
2. Sauté Onions and Garlic:
Add the chopped onion to the pot with the bacon fat. Sauté it over medium heat until it’s soft and transparent, which takes about 5 minutes. Then, sprinkle in the minced garlic and cook for another minute until it smells fantastic!
3. Add Potatoes:
Now, add the red potato chunks to the pot. Stir everything together so the potatoes get a little coated with the onion and garlic mixture.
4. Boil and Simmer:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cook until the potatoes are tender, which should take about 15-20 minutes. You can poke them with a fork to check!
5. Make the Roux:
While the potatoes are cooking, grab a small saucepan and melt the butter over medium heat. Stir in the flour, cooking and whisking constantly for about 1-2 minutes to create a roux that’s lightly golden.
6. Add Cream:
Now, slowly whisk the heavy cream into the roux. Cook this mixture for a couple of minutes until it thickens slightly—this will bring the creaminess to your soup!
7. Mash Potatoes:
Once the potatoes are tender, take a potato masher or a spoon and gently mash some of the potatoes in the soup. This creates a nice, chunky texture while still keeping some whole potatoes for interest.
8. Combine and Cheese:
Stir the cream mixture into the soup and then add the shredded cheddar cheese. Mix until the cheese has melted and the soup is creamy and deliciously combined!
9. Season:
Take a taste of your soup and add salt and pepper as needed. Adjust to your preference!
10. Serve and Enjoy:
ladle the hot soup into bowls and top with the crumbled bacon and a sprinkle of fresh chives. Enjoy your cozy, creamy red potato soup!
Feel free to pair it with a slice of crusty bread for a complete meal! This soup is bound to become a favorite!
Can I Use Different Types of Potatoes?
Absolutely! While red potatoes work well due to their creamy texture, you can substitute them with Yukon Gold or even Russet potatoes. Just keep in mind that they may alter the flavor and texture slightly.
How Can I Make This Soup Vegan?
To make this soup vegan, substitute the bacon with smoked tempeh or omit it entirely. Use vegetable broth instead of chicken broth and replace heavy cream with coconut cream or a vegan cream alternative. Nutritional yeast can also add a cheesy flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to restore creaminess if needed.
Can I Freeze This Soup?
Yes, you can freeze the soup! Let it cool completely, then transfer to an airtight container. It will keep well in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
