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Red Potato Soup

Red potato soup is a creamy, rustic American main made by simmering skin-on red potatoes until tender, then mashing for chunky texture. Bacon drippings, cheddar, and fresh dill create a hearty bowl with a smooth finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Base and aromatics
  • 3 lb red potatoes Scrubbed and cubed; keep skins on for rustic texture.
  • 1 onion Dice for even sautéing.
  • 4 garlic Minced.
  • 4 bacon Cut into strips and dice.
  • 4 cup chicken broth
Creamy and cheese finish
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 1.5 cup shredded cheddar
Seasonings and garnish
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh dill Chopped.
  • green onions For serving.
  • extra sour cream For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and sauté aromatics
  1. Cook the bacon in a large pot over medium heat until crisp, then remove and set aside while leaving drippings in the pot.
  2. Add the diced onion to the bacon drippings and sauté for 4 minutes, then add the minced garlic and cook for 1 minute.
Simmer potatoes until very tender
  1. Add the chicken broth and the cubed red potatoes with skins to the pot, then simmer for 18-20 minutes until very tender.
  2. Mash some of the potatoes in the pot while leaving some chunks so the red skins create a rustic texture.
Finish creamy and season
  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 fresh dill.
Serve
  1. Ladle the soup into bowls and top with the reserved bacon, green onions, and extra sour cream.

Notes

For the creamiest texture, mash only part of the potatoes and keep the rest chunky; if the soup thickens after sitting, loosen with a splash of chicken broth when reheating. Refrigerate leftovers up to 3 days (reheat gently on the stove). Freezing is not recommended for the best dairy texture. For a dairy-forward swap, use a lactose-free sour cream and lactose-free cheddar to keep the same tang and melt.