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Red Potato Soup

Red potato soup made with bacon drippings, tender-simmered red potatoes with skins on, and a creamy cheddar finish. Mash part of the pot for a rustic, chunky texture and top each bowl with dill and sour cream.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes Scrubbed and cubed, skins on.
Aromatics
  • 1 onion Diced.
  • 4 garlic Minced.
Bacon
  • 4 bacon Strips, diced.
Broth
  • 4 cup chicken broth
Creamy base
  • 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.
  • 1 green onions For serving.
  • 1 extra sour cream For serving.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the base
  1. Cook the bacon in a large pot until crisp, then remove and set aside, leaving the drippings in the pot.
  2. Sauté the onion in the bacon drippings for 4 minutes, then add the garlic and cook for 1 minute.
Simmer potatoes
  1. Add the chicken broth and 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 to create a rustic, chunky texture while leaving some pieces intact.
Finish creamy and season
  1. Stir in the heavy cream and sour cream, then add the shredded cheddar and stir until fully melted.
  2. Season with salt and black pepper, then stir in the fresh dill.
Serve
  1. Ladle the soup into bowls and top with the cooked bacon, green onions, and extra sour cream.

Notes

For the creamiest texture, warm the soup gently after adding dairy so the cheddar melts smoothly (avoid a hard boil). Store leftovers in the refrigerator up to 4 days; reheat over low heat, stirring often. Freezing is not recommended because the cream and sour cream can break after thawing. For a lighter option, swap heavy cream for half-and-half and use low-fat sour cream (texture stays creamy, slightly less rich).