Redneck Potato Soup
Warm your soul with a bowl of hearty and indulgent Redneck Potato Soup, a comforting classic that’s as rich in flavor as it is easy to make. This creamy soup combines tender chunks of russet potatoes, smoky bites of crispy bacon, and the tangy goodness of sour cream, all simmered together in a velvety chicken broth enhanced by a homemade roux. Topped with sharp cheddar cheese, fresh green onions, and a hint of paprika, this soup embodies southern charm and rustic comfort. Perfect for weeknight dinners or chilly weekends, this one-pot wonder is a quick 15-minute prep followed by just 40 minutes of cooking, yielding six generous servings. Ideal for potato soup lovers, it’s a budget-friendly dish that’s brimming with bold flavors and a nostalgic home-cooked feel—pure culinary comfort in every spoonful!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 8 slices Bacon
- 1 medium-sized Yellow onion
- 2 cloves Garlic
- 4 cups Chicken broth
- 2 cups Milk
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 2 cups Cheddar cheese
- 1 cup Sour cream
- 3 stalks Green onions
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
Instructions
Peel and dice the potatoes into small cubes. Set aside.
Chop the bacon into bite-sized pieces. In a large pot over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon, leaving the grease in the pot.
Dice the onion and mince the garlic. Add them to the pot with the bacon grease and sauté for 3-4 minutes until softened and fragrant.
Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a paste. Slowly whisk in the milk, stirring constantly, until the mixture thickens. This is your roux.
Pour the roux into the pot with the potatoes and stir well to combine. Increase the heat to medium until the soup thickens further.
Stir in the cheddar cheese, sour cream, salt, black pepper, and paprika. Mix well until the cheese is melted and the soup is smooth. Adjust seasoning if needed.
Chop the green onions and set aside for garnish.
Ladle the soup into bowls and top with the crispy bacon pieces, green onions, and an optional extra sprinkle of cheddar cheese. Serve hot and enjoy!
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 8045 mg | 350% | |
| Total Carbohydrate | 329.2 g | 120% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 54.6 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2166 mg | 167% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 8604 mg | 183% | |
*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.
