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Red Potato Soup

Red potato soup made creamy with heavy cream and melted cheddar, while keeping rustic texture by leaving the potato skins on. Simmer until very tender, then mash lightly for a chunky spoonable consistency.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Scrubbed and cubed; skins left on.
Aromatics
  • 1 onion Diced.
  • 4 garlic Minced (4 cloves).
Bacon and base
  • 4 bacon Strips, diced.
  • 4 cup chicken broth
Cream and cheese
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar
Seasonings and herbs
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh dill Chopped.
To serve
  • green onions For serving.
  • extra sour cream For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the base
  1. Cook the diced bacon in a large pot over heat until browned, 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 potatoes until tender
  1. Add the chicken broth and the cubed red potatoes with skins on, then simmer for 18-20 minutes until very tender.
  2. Mash some of the potatoes in the pot to create a rustic, chunky texture from the red skins.
Finish creamy and season
  1. Stir in the heavy cream and sour cream, then add the shredded cheddar and stir until fully melted and smooth.
  2. Season with salt and black pepper, then stir in the fresh dill.
Serve
  1. Ladle the soup into bowls and top each serving with the reserved bacon, green onions, and extra sour cream.

Notes

For the best texture, mash only part of the potatoes so you keep creamy body with visible red-skin chunks. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stove (avoid hard boiling to prevent the dairy from separating). Freeze yes, but expect a slightly softer texture after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly.