Red Skin Potato Soup
Warm, comforting, and loaded with flavor, Red Skin Potato Soup is the ultimate bowl of creamy indulgence. Made with tender chunks of red skin potatoes—left unpeeled for added texture and a rustic touch—this hearty soup is enriched with savory onions, garlic, and a smoky hint of paprika. A silky blend of chicken broth, half-and-half, and melted cheddar cheese creates a luxurious base, perfectly balanced by the freshness of green onion and the optional crunch of crumbled bacon. Whether you’re craving a cozy lunch or an easy dinner, this versatile soup is ready in under an hour and sure to satisfy. Perfect for potato soup lovers, families seeking a one-pot meal, or anyone searching for a comforting homemade classic!
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Recipe Information
Ingredients
- 6 medium-sized Red skin potatoes
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Half-and-half
- 1 cup, shredded Cheddar cheese
- 1 teaspoon Smoked paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 2 stalks, sliced (for garnish) Green onions
- 4 slices, crumbled (optional) Cooked bacon
Instructions
Wash the red skin potatoes thoroughly and dice them into 1/2-inch cubes, leaving the skins on for added texture and flavor.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced yellow onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring well to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and season with smoked paprika, salt, and black pepper. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Reduce the heat to low and stir in the half-and-half. Use an immersion blender to blend a portion of the soup, leaving some chunks of potato for texture. Alternatively, transfer 1-2 cups to a blender, blend until smooth, and return to the pot.
Stir in the shredded cheddar cheese until melted and incorporated into the soup.
Taste and adjust the seasoning with additional salt and black pepper if needed.
Ladle the soup into bowls and garnish with sliced green onions and crumbled bacon, if using. Serve hot and enjoy!
Nutrition Facts
Calories |
2484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.4 g | 193% | |
| Saturated Fat | 89.8 g | 449% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 5785 mg | 252% | |
| Total Carbohydrate | 203.4 g | 74% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 39.7 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1561 mg | 120% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 6121 mg | 130% | |
*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.
