Red Potato Soup
Cozy up with a bowl of hearty Red Potato Soup, a comforting recipe that's brimming with flavor and wholesome ingredients. Made with tender, skin-on red potatoes, aromatic vegetables like carrots, celery, and onion, and a creamy, velvety base enhanced with chicken broth and a touch of heavy cream, this soup strikes the perfect balance between rustic charm and indulgent richness. A hint of dried thyme and parsley adds depth, while crispy bacon crumbles, sliced green onions, and shredded cheddar cheese offer optional garnishes to elevate each serving. Ready in just 50 minutes, this versatile soup is perfect for weeknight dinners or as a crowd-pleasing starter. Whether you blend it smooth or leave it chunky for added texture, Red Potato Soup will warm both your stomach and your soul.
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Recipe Information
Ingredients
- 6 medium-sized red potatoes
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium-sized, diced yellow onion
- 2 medium-sized, diced carrots
- 2 diced celery stalks
- 3 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 1 bay leaf
- 4 slices, cooked and crumbled (optional, for garnish) bacon
- 2 stalks, sliced (optional, for garnish) green onions
- 0.5 cup (optional, for garnish) shredded cheddar cheese
Instructions
Wash and dice the red potatoes into small, bite-sized pieces. Leave the skin on for added texture, or peel them if preferred.
In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and sauté for an additional minute, being careful not to burn it.
Sprinkle the flour over the vegetables and mix well. Cook for 1-2 minutes, stirring constantly, to eliminate the raw taste of the flour.
Gradually pour in the chicken broth while stirring continuously to avoid lumps. Add the diced red potatoes, dried thyme, dried parsley, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the potatoes are fork-tender.
Once the potatoes are tender, remove the bay leaf. Use an immersion blender to blend the soup to your desired consistency. For a chunkier soup, only blend a portion of the soup while leaving some of the potatoes intact.
Stir in the heavy cream and let the soup simmer for an additional 5 minutes. Taste and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnished with crumbled bacon, sliced green onions, and shredded cheddar cheese, if desired.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.6 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 1002 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
