Go Back

Red Potato Soup

Red potato soup made with bacon drippings, simmered until tender, then mashed for a rustic chunky texture and finished with melted cheddar. Creamy, hearty American comfort soup with fresh dill and sour cream swirls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build flavor
  1. Cook the diced bacon in a large pot over medium heat, then remove and set aside, leaving drippings behind.
  2. Sauté the diced onion in the bacon drippings for 4 minutes, then add the minced garlic and cook for 1 minute.
Simmer until tender and mash
  1. Add the chicken broth and the cubed red potatoes with skins, then simmer for 18–20 minutes until very tender.
  2. Mash some of the potatoes in the pot so the red skins create a rustic, chunky texture.
Make it creamy and season
  1. Stir in the heavy cream and sour cream, then add the shredded cheddar and stir until melted.
  2. Season with salt and black pepper, then stir in the chopped fresh dill.
Serve
  1. Serve the soup with the reserved bacon, green onions, and extra sour cream on top.

Notes

For extra body, mash about one-third of the potatoes, leaving the rest chunky. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stove until warmed through. Freezing is not recommended because dairy can separate after thawing. If you want a lighter option, use half-and-half instead of heavy cream while keeping the sour cream and cheddar for flavor.