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Red Potato Soup

Red potato soup made with bacon drippings, creamy heavy cream, and cheddar stirred in until silky. Red potato skins stay on for a rustic, chunky texture in every spoonful.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Scrubbed and cubed (skins on).
Aromatics and bacon
  • 1 onion Diced.
  • 4 garlic Cloves, minced.
  • 4 bacon Strips, diced.
Soup base and dairy
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup sour cream
Cheese, seasonings, herbs, and serving
  • 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 bacon and build the base
  1. In a large pot over medium heat, cook the diced bacon until it releases fat and looks crisp, then remove and set aside, leaving drippings in the pot.
  2. Add the diced onion to the bacon drippings and sauté for 4 minutes; stir often so it softens.
  3. Add the minced garlic and cook for 1 minute, just until fragrant.
Simmer potatoes until tender
  1. Pour in the chicken broth and add the cubed red potatoes with skins on, then bring to a simmer.
  2. Simmer for 18-20 minutes, until the potatoes are very tender and easily crushed with a spoon.
  3. Mash some of the potatoes in the pot to thicken the soup while keeping a rustic chunky texture from the red skins.
Creamy finish and season
  1. Stir in the heavy cream and sour cream until the mixture looks smooth and creamy.
  2. Add the shredded cheddar and stir until fully melted and the soup turns glossy and thick.
  3. Season with salt and black pepper, then stir in the chopped fresh dill so specks of green are evenly distributed.
Serve
  1. Ladle the soup into bowls and top each serving with the reserved bacon, green onions, and extra sour cream.

Notes

For best texture, mash only part of the potatoes so the red skins create a rustic chunky body. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently over medium-low heat, stirring to keep the dairy smooth. Freezing is not recommended due to the cream texture, but you can swap the heavy cream for half-and-half for a lighter result (texture may be slightly thinner).