Red Potato Soup

The bacon starts out floppy in the pot, then its edges turn crisp and the kitchen smells smoky. I set it aside and cook the onion and celery in the same pot, so the vegetables pick up the browned bits left behind without hanging on to the bacon drippings. That gives this red potato soup a savory base before the potatoes go in. I like that the finished bowl has recognizable pieces of potato instead of tasting like a smooth puree.

The potatoes simmer in broth until fork-tender, then I mash just some of them against the pot. That builds body without hiding every chunk. Whole milk softens the broth, and sharp cheddar and sour cream give it a creamy, tangy finish. The crisp bacon on top brings a little crunch to each spoonful, and the soup lands somewhere between a chowder and a loaded baked potato.

The Red Potato Advantage: A Creamy Base Without Losing Every Chunk

Red potatoes are waxier than russets, so they tend to hold their shape through a simmer. That matters in a soup where the potatoes are meant to remain part of the texture, not disappear into the broth. The half-inch cubes cook evenly, and you can tell they’re ready when a fork slides into the center without the edges crumbling away.

The thickening comes from two places, and each does a different job. Flour gives the broth a foundation, while mashing some of the cooked potatoes adds a softer, starchy body. Leave plenty of cubes intact and you get a spoonful that feels creamy without becoming a bowl of mashed potatoes. If you mash every piece, you lose the contrast; if you leave every piece whole, the broth stays looser. A few presses against the side of the pot are enough to bring the two textures together.

What the Bacon, Flour, and Dairy Each Bring to the Pot

• Red potatoes — Their thin skins are pleasant in the soup, so scrubbing is enough; peeling isn’t needed. Pick firm potatoes, and keep the cubes close in size so they cook at the same pace. Russets can stand in, but they’ll break down more readily and make a softer, less distinct texture.
• Bacon — It contributes salt, smoke, and a crisp contrast to the creamy soup. A familiar everyday bacon works well; getting it crisp matters more than choosing a specialty cut. The drippings are discarded, so the bacon’s role is seasoning and texture rather than cooking fat.
• All-purpose flour and low-sodium broth — Flour gives the soup a more settled, spoon-coating body than broth alone, while low-sodium broth leaves room for the bacon and cheese to contribute their own salt. Use a broth you like the taste of on its own; an overly salty one can make the finished soup taste heavy.
• Whole milk, sharp cheddar, and sour cream — Whole milk keeps the broth rounded, sharp cheddar brings a clear cheese flavor, and sour cream adds a tangy edge. A basic block of cheddar is a good choice; freshly shredding it helps it melt more evenly than pre-shredded cheese. The sharpness matters more than the brand.

From Crisp Bacon to a Creamy Finish: The Stovetop Sequence

Render the bacon until its edges crisp

Cook the chopped bacon in a 6-quart pot over medium heat for 8 to 10 minutes, stirring occasionally. It should look browned and crisp rather than merely cooked through. Transfer it to a paper towel-lined plate, then discard the drippings. Leaving them in would make the soup greasier than intended.

Soften the onion and celery in butter

Melt the butter in the same pot over medium heat, then add the diced onion and celery. Cook for 5 to 7 minutes, stirring often, until the pieces soften and turn translucent around the edges. Stir in the minced garlic and cook for 30 seconds. Keep it moving so the garlic stays fragrant instead of browning.

Build a smooth broth base

Stir the flour into the softened vegetables and cook it for 1 minute. Gradually whisk in the chicken broth, working out any floury pockets before adding more liquid. Add the potatoes, salt, and pepper once the broth is smooth. A gradual pour makes it easier to get an even base without lumps.

Simmer until a fork meets no resistance

Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes. Stir occasionally, scraping along the bottom so nothing catches as the potatoes soften. Test a few cubes with a fork; they should be tender all the way through. Mash some of the potatoes against the side of the pot to thicken the broth, leaving plenty of pieces whole.

Finish gently with milk, cheese, and bacon

Stir in the milk and simmer gently for 4 to 5 minutes, just until the soup is hot. Take the pot off the heat and stir in the cheddar, sour cream, and cooked bacon. Let it rest for 5 minutes before serving; the short rest gives the soup time to settle into a creamy, cohesive texture.

Three Swaps That Change This Pot Without Losing Its Character

Questions That Come Up While Making Red Potato Soup

Red Potato Soup

Red potato soup is a creamy stovetop soup with tender red potatoes, crisp bacon, sharp cheddar, and a lightly thickened broth. Mashing some of the potatoes gives it a hearty texture without blending the whole pot.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

resting 5 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 423

Ingredients Equipment Method Notes

Ingredients

  

• 6 bacon slices, chopped
• 2 tbsp unsalted butter
• 1 yellow onion medium, diced
• 2 celery ribs, diced
• 3 cloves garlic minced
• 0.25 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2.5 lb red potatoes scrubbed and cut into 1/2-inch cubes
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 cups whole milk
• 1 cup sharp cheddar cheese shredded
• 0.5 cup sour cream

Equipment

• 1 6-quart pot

Method

 

1. Cook the bacon in a 6-quart pot over medium heat for 8 to 10 minutes, stirring occasionally, until crisp. Transfer it to a paper towel-lined plate and discard the drippings.
2. Melt the butter in the same pot over medium heat, then add the onion and celery and cook for 5 to 7 minutes, stirring often, until softened; stir in the garlic and cook for 30 seconds.
3. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth, then add the potatoes, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
5. Mash some of the potatoes against the side of the pot to thicken the soup, then stir in the milk. Simmer gently for 4 to 5 minutes, until hot, without letting the soup boil.
6. Remove the pot from the heat and stir in the cheddar, sour cream, and cooked bacon. Let the soup rest for 5 minutes before serving.

Notes

For a smoother broth, mash more potatoes against the side of the pot before adding the milk. Refrigerate leftovers for up to 3 days; freezing is not recommended because potatoes and dairy can change texture. For a lighter option, use 2% milk in place of whole milk.