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Red Potato Soup

Red potato soup made with bacon drippings, tender skin-on red potatoes, and a creamy blend of heavy cream, sour cream, and cheddar. Simmer until very tender, then mash for rustic texture and finish with fresh dill.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes scrubbed and cubed (skins on)
Aromatics and bacon
  • 1 onion diced
  • 4 garlic cloves, minced
  • 4 bacon strips, diced
Soup base
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 0.5 cup sour cream
Cheese and seasonings
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh dill chopped
  • 0.33 cup green onions for serving
  • 0.25 cup extra sour cream for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook bacon in a large Dutch oven until it renders and the pieces are cooked, then remove bacon and set aside, leaving the drippings.
  2. Sauté onion in the bacon drippings for 4 minutes, then add garlic and cook 1 minute.
Simmer potatoes until tender
  1. Add chicken broth and cubed red potatoes with skins to the pot, bring to a simmer, and simmer for 18-20 minutes until very tender.
  2. Mash some of the potatoes in the pot to create a rustic, chunky texture using the red skins.
Make it creamy and finish
  1. Stir in heavy cream and sour cream, then add shredded cheddar and stir until melted.
  2. Season with salt and black pepper, then stir in fresh dill.
Serve
  1. Ladle the soup into bowls and top with reserved bacon, green onions, and extra sour cream.

Notes

For the best texture, mash only part of the potatoes so the soup stays chunky and rustic; if you prefer it thicker, simmer uncovered for 3-5 minutes after mashing. Refrigerate leftovers up to 3 days; freeze yes (up to 2 months), and reheat gently to avoid separating the dairy. For a dairy-light swap, use half-and-half instead of heavy cream and omit the extra sour cream on top.