This red potato soup is creamy and comforting, perfect for chilly days! The tender potatoes blend beautifully with veggies and seasonings for a heartwarming dish.
I love how simple it is to make this soup. Just cook, blend, and enjoy! Bonus points for dipping some crusty bread into it. Yum! 🥖
Key Ingredients & Substitutions
Red Potatoes: These potatoes are perfect for soups due to their waxy texture, which helps them hold together during cooking. If you don’t have red potatoes, Yukon Golds or fingerlings work too.
Broth: I use chicken broth for extra flavor, but vegetable broth is a great substitute for a vegetarian option. You can also use homemade broth if you have it!
Heavy Cream: For a lighter version, consider using half-and-half or even whole milk. If you’re dairy-free, try coconut milk for creaminess.
Bacon: If you’re looking for alternatives, turkey bacon or even crispy tempeh can provide a similar crunch. For a vegetarian soup, simply leave it out altogether!
Cheddar Cheese: Sharp cheddar gives the best flavor. If you’d like a milder taste, go for Monterey Jack or Gouda. Nutritional yeast can add a cheesy flavor if you’re dairy-free.
How Do You Get the Perfect Creamy Texture?
Achieving the right creaminess in your soup comes down to blending. You can use an immersion blender for easy control, blending just enough to create a luscious texture. This lets you keep some potato chunks for added heartiness.
- Blend on low until you reach your desired texture.
- If you don’t have an immersion blender, carefully transfer half the soup to a blender or food processor. Blend and return to the pot.
Don’t forget to stir in the cream and cheese afterward to elevate the creaminess. This will create a warm, inviting soup that’s perfect for enjoying with a slice of crusty bread!
Red Potato Soup
Ingredients You’ll Need:
For The Soup:
- 6 cups red potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup onion, finely chopped
- 3 cloves garlic, minced
- 1 cup celery, finely chopped
- 1 cup carrots, finely chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup heavy cream or half-and-half
- 6 slices bacon, cooked and crumbled (plus extra for garnish)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh chives, chopped for garnish
- Sour cream, for garnish
How Much Time Will You Need?
This delightful red potato soup will take about 10 minutes to prep and around 30 minutes to cook. You’ll have a comforting bowl of goodness ready in about 40 minutes total!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the diced bacon over medium heat until it’s nice and crispy. Once done, take the bacon out and set it aside on some paper towels to drain. Make sure to keep the bacon fat in the pot because it adds great flavor!
2. Sauté the Veggies:
Next, add the butter to the pot with the bacon fat. When it’s melted, toss in the chopped onions, celery, carrots, and minced garlic. Sauté everything for about 5-7 minutes until the veggies are soft and fragrant. This is where all the yummy flavors start to build!
3. Cook with Flour:
Now, sprinkle in the flour over the sautéed veggies. Stir it in to coat them evenly and cook for about 1-2 minutes. This helps to eliminate the raw flour taste and thickens the soup nicely.
4. Add Broth and Potatoes:
Slowly whisk in the broth, making sure to stir constantly until the mixture thickens just a bit. Then add the diced red potatoes and the dried thyme. Bring the whole pot to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
5. Blend for Creaminess:
Now comes the fun part! Using an immersion blender, carefully blend the soup until you achieve a creamy texture while still leaving some chunky potato pieces. If you don’t have an immersion blender, you can scoop half the soup into a regular blender, blend until smooth, and then return it to the pot.
6. Add Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese is completely melted and combines beautifully into the soup. You can already smell how good this is!
7. Final Touches:
Add most of the crumbled bacon back into the soup, saving a little for garnishing later. Season with salt and black pepper to taste, adjusting according to your preference.
8. Serve and Enjoy:
Serve your hot red potato soup in bowls, topped with a dollop of sour cream, the reserved crispy bacon, and a sprinkle of fresh chives. Enjoy the cozy warmth with a slice of crusty bread if you like!
This hearty red potato soup is deliciously creamy and cheesy, with a lovely smoky crunch from the bacon—perfect for cozy days! Enjoy!
Can I Use Other Types of Potatoes?
Yes! While red potatoes are ideal for this recipe because of their creamy texture, you can also use Yukon Gold or even fingerling potatoes. Just keep in mind that different types may change the texture slightly.
How Can I Make This Soup Vegetarian or Vegan?
To make this soup vegetarian, simply substitute the chicken broth with vegetable broth and omit the bacon. For a vegan version, use coconut cream instead of heavy cream and nutritional yeast in place of the cheddar cheese for a cheesy flavor.
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup and store it in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave, adding a little extra broth or cream if it thickens too much as it cools.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. This soup can also be frozen for up to 2 months, but be aware that the texture may change slightly after freezing and reheating. Thaw overnight in the fridge before reheating.
