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Red Potato Soup

Red potato soup made creamy with heavy cream and melted cheddar, simmered until the red skins are tender and rustic. A simple stovetop method with mashed potatoes for a chunky, velvety texture topped with bacon and fresh dill.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Red Potato Soup
  • 3 lb red potatoes scrubbed and cubed (skins on)
  • 1 onion diced
  • 4 garlic cloves, minced
  • 4 bacon strips, diced
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh dill chopped
  • 1 green onions for serving
  • 1 extra sour cream for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the base
  1. In a large pot, cook the diced bacon over medium heat until browned, then remove to a plate and leave the drippings in the pot.
  2. Add the diced onion to the drippings and sauté for 4 minutes, then add the minced garlic and cook for 1 minute.
  3. Add the chicken broth and the cubed red potatoes with skins, then bring to a simmer and cook for 18-20 minutes until very tender, with an occasional stir to prevent sticking.
  4. Mash some of the potatoes in the pot with a spoon or potato masher so the red skins create a rustic chunky texture.
Make creamy and serve
  1. Stir in the heavy cream and sour cream, then add the shredded cheddar and stir until melted and smooth.
  2. Season with salt and black pepper, then stir in the chopped fresh dill.
  3. Serve hot, topping each bowl with the cooked bacon, green onions, and extra sour cream.

Notes

For the most rustic texture, mash only part of the potatoes—keep some chunks visible with the red skins. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove or in the microwave, adding a splash of broth if it thickens. Freeze is not recommended because cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (the soup will be slightly less thick but still creamy).