Red Potato Creamy Soup is the soup your whole family will enjoy. Filled with baked potatoes, chives, cheddar cheese, sour cream and bacon, this soup totally fits into a category of comfort foods.
Ingredients
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1 package smoked bacon (about 12 oz / 340 g)
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1 green onion, chopped (plus extra for garnish)
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2 celery stalks, diced
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1 large carrot, diced
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2 tsp garlic, minced
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2 lbs red potatoes, cubed
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6 chicken bouillon cubes (or 6 tsp chicken base)
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8 tbsp butter
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12 tbsp all-purpose flour
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4 cups milk, divided (room temperature recommended)
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8 oz sour cream
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18 oz sharp cheddar cheese, shredded and divided (about 2¼ cups)
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Salt and black pepper, to taste
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Chives or additional green onions, for garnish
Instructions
1. Prep the Ingredients
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Wash and cube the red potatoes.
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Dice the onion, celery, and carrot, and mince the garlic.
2. Cook the Bacon
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In a large pot over medium heat, cook the bacon until crisp.
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Transfer to a paper towel-lined plate to drain and cool.
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Reserve about 3 tablespoons of bacon fat in the pot; discard the rest.
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Once cooled, chop the bacon into bite-sized pieces and set aside.
3. Sauté the Vegetables
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In the same pot with the bacon fat, add the celery, green onion, and carrot.
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Cook for about 6 minutes, until the onion is translucent.
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Add the garlic during the last 30 seconds, stirring until fragrant.
4. Cook the Potatoes
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Add the cubed potatoes to the pot and stir to coat with the aromatics.
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Pour in about 50 oz (6¼ cups) of water and add the bouillon cubes.
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Bring to a boil, then reduce heat to a simmer.
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Cook for 10–12 minutes, or until the potatoes are tender.
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Use a potato masher to gently mash some of the potatoes, leaving some chunks for texture.
5. Make the Cream Base
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In a separate saucepan, melt the butter over medium heat.
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Whisk in the flour and cook for 1 minute, stirring constantly.
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Slowly whisk in 2 cups of the milk, stirring until thickened and smooth.
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Season lightly with salt and pepper.
6. Combine and Finish
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Add the cream mixture to the pot with the potatoes.
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Stir in the remaining 2 cups of milk, sour cream, 16 oz (about 2 cups) shredded cheddar, half the bacon, and chopped green onions or chives.
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Simmer over low heat, stirring frequently, until the cheese is fully melted and the soup is creamy.
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Taste and adjust seasoning with more salt and pepper if needed.
7. Serve
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Ladle soup into bowls.
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Top each serving with extra shredded cheese, bacon, and a sprinkle of chives or green onions.
Tips for Success
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Use room-temperature milk to avoid lumps when making the cream base.
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For extra richness, swap one cup of milk for heavy cream.
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This soup thickens as it cools; add a splash of milk or broth when reheating to thin it out.
Make Ahead & Storage
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Not recommended, as the dairy base can separate when thawed.
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Reheating: Warm slowly over low heat, stirring often to maintain a creamy texture.
Timing
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Prep Time: 15 minutes
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Cook Time: 40 minutes
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Total Time: ~55 minutes
