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Red Potato Soup

Red potato soup with creamy heavy cream, tangy sour cream, and melty cheddar, simmered until the skins are tender. This chunky, rustic mash-and-simmer method gives every bowl a hearty texture.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the base
  1. Cook the bacon in a large pot until crisp, then remove and set aside, leaving the drippings behind. Keep an even sizzle so the fat renders without burning.
  2. Sauté the diced onion in the bacon drippings for 4 minutes. Cook until softened and slightly translucent, then add the minced garlic and cook 1 minute.
Simmer and mash
  1. Add the chicken broth and the red potatoes (skins on) to the pot. Simmer at a steady bubble for 18-20 minutes until the potatoes are very tender.
  2. Mash some of the potatoes in the pot to thicken the soup while keeping a rustic chunk. Stop when you reach your preferred thickness and visible skin pieces.
Finish creamy and season
  1. Stir in the heavy cream and sour cream. Add shredded cheddar and stir until fully melted and smooth.
  2. Season with salt and black pepper, then stir in the chopped fresh dill. Taste and adjust before serving.
Serve
  1. Serve the soup hot with the reserved bacon, green onions, and extra sour cream. Finish with a light sprinkle for contrast and a creamy top.

Notes

Pro tip: simmer the potatoes until they’re truly tender, then mash only part of them so the skins add rustic texture instead of turning the soup fully smooth. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stove. Freezing is not recommended because the dairy can break, but you can make it ahead and refrigerate before adding the final dairy if desired. For a dairy swap, use half-and-half instead of heavy cream and add cheese as directed for a slightly lighter result.