Disgustingly Easy Red Potato Soup in under 1 Hour

Oh, man, is there anything better than a big bowl of comfort food? I’m talking about the kind of meal that just warms you from the inside out. For me, that’s *definitely* red potato soup. Seriously, that creamy texture and cheesy flavor? Forget about it! This isn’t just *any* potato soup, though. This red potato soup recipe is one that the whole family will devour, and the best part? It’s ready in like, a flash!

I remember my grandma making potato soup on chilly evenings. The whole house would smell amazing! This recipe is my take on that classic, but with a few tweaks to make it even more family-friendly and quick to whip up. Trust me, even the pickiest eaters will ask for seconds of this red potato soup. It’s just *that* good. So go ahead, grab your ingredients, and let’s get cooking! You’re about to make some serious magic in your kitchen… the kind that involves cheesy, bacony goodness!

Why You’ll Love This Red Potato Soup

Okay, so why *this* red potato soup recipe? Let me tell you – it’s a game-changer. We’re talking about a super quick, easy, and flavorful meal that the whole family will actually *enjoy*. And who doesn’t love comfort food that’s ready in minutes?

Quick and Easy Red Potato Soup

Seriously, you can whip this up on a busy weeknight. Minimal prep, short cook time…it’s a lifesaver!

Creamy, Cheesy, and Delicious Red Potato Soup

That creamy texture, the sharp cheddar…my mouth is watering just thinking about it! It’s pure bliss in a bowl.

Perfect Family-Friendly Red Potato Soup

Even my picky eaters gobble this stuff up. I swear, it’s magic! It’s a guaranteed crowd-pleaser.

Comfort Food Red Potato Soup

It’s like a warm hug on a cold day. This red potato soup will bring back all those cozy, nostalgic feelings. You know the ones!

Ingredients for Your Red Potato Soup

Alright, listen up! Before we dive in, let’s make sure you’ve got all your ingredients ready. Trust me, it makes everything SO much easier. Here’s what you’ll need for this amazing red potato soup:

• 1 (12-ounce) package smoked bacon, chopped. (Because, bacon!)
• 1/2 cup diced onion. (Yellow or white works great!)
• 2 stalks diced celery. (Don’t skip this, it adds a lovely flavor!)
• 1 large diced carrot. (Adds a touch of sweetness.)
• 2 teaspoons minced garlic. (I’m a garlic girl, so sometimes I add more!)
• 2 pounds red potatoes, cubed. (The star of the show!)
• 6 cups chicken broth. (Low sodium is always a good idea.)
• 2/3 cup unsalted butter. (Don’t skimp on the butter. It’s important!)
• 3/4 cup all-purpose flour. (For thickening things up.)
• 4 cups whole milk at room temperature, divided. (Room temp is key here!)
• 1 (8-ounce) container sour cream. (Adds a tangy creaminess.)
• 2 1/2 cups shredded sharp cheddar cheese, divided. (Extra sharp is my fave!)
• Salt and pepper to taste. (Season, season, season!)
• Chives or green onions for garnish. (Makes it look pretty!)

How to Make Red Potato Soup: Step-by-Step Instructions

Okay, now for the fun part! Let’s turn these ingredients into a pot of pure deliciousness. Don’t worry, it’s easier than you think! Just follow these steps, and you’ll be enjoying a bowl of creamy red potato soup in no time. Ready? Let’s do this!

Cooking the Bacon and Aromatics for Red Potato Soup

First, grab your largest pot (a Dutch oven is perfect if you have one!). Toss in that chopped bacon and cook it over medium heat until it’s nice and crispy. Mmm, bacon! Once it’s done, scoop the bacon out and set it aside, but DON’T get rid of that bacon grease! We’re gonna leave about 3 tablespoons in the pot – that’s flavor gold right there.

Next, add your diced onion, celery, and carrot to the pot. Sauté them in the bacon grease until the onion becomes translucent, which should take about 5-7 minutes. Then, toss in your minced garlic for the last 30 seconds. Careful not to burn the garlic; burnt garlic is NOT what we want!

Simmering the Red Potatoes

Alright, now add your cubed red potatoes and chicken broth to the pot. Crank up the heat and bring it all to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 10 minutes, or until the potatoes are nice and tender. You should be able to easily pierce them with a fork.

Now for a little trick: take your potato masher and mash *some* of the potatoes right in the pot. We want to leave some chunks for texture, but mashing some will make the soup extra creamy. Perfect!

Making the Roux for Creamy Red Potato Soup

While the potatoes are simmering, let’s get started on the roux. In a separate, smaller pot, melt the butter over medium heat. Once it’s melted, whisk in the flour until it forms a smooth paste. This is your roux! Cook it for about a minute, stirring constantly. This helps get rid of that raw flour taste.

Now, SLOWLY add 2 cups of your room temperature milk to the roux, whisking constantly until it’s nice and thick. It’s important to add the milk slowly to prevent lumps. Season this mixture with salt and pepper to taste. Don’t be shy with the seasoning!

Combining and Finishing the Red Potato Soup

Okay, here comes the grand finale! Pour the milk mixture into the pot with the potatoes, then add the remaining 2 cups of milk. Stir it all together until it’s well combined. Now, stir in your sour cream, most of the shredded cheddar cheese (save some for topping!), and about half of the cooked bacon (again, save some for topping!).

Stir everything together and cook until it’s heated through and the cheese is all melty and delicious. Now, ladle the red potato soup into bowls, top with the remaining cheese and bacon, and garnish with some fresh chives or green onions. And there you have it! A bowl of pure comfort. Enjoy!

Tips for the Best Red Potato Soup

Want to take your red potato soup from “good” to “OMG, this is amazing!”? I’ve got you covered. These little tips and tricks will make all the difference. Trust me!

Choosing the Right Red Potatoes for Red Potato Soup

Okay, so not all red potatoes are created equal! I usually go for the smaller, round ones. They tend to hold their shape better during cooking, so you get those nice little chunks in your soup. But hey, use what you like! Just keep in mind that some varieties can get a little mushy.

Achieving the Perfect Creamy Texture in Your Red Potato Soup

Creaminess is KEY! If you want an even *thicker* soup, you can mash more of the potatoes, or even use an immersion blender to blend a portion of the soup. Just be careful not to over-blend; you still want some texture! Also, a little extra cheddar never hurt anyone, right?

Adding Extra Flavor to Your Red Potato Soup

Don’t be afraid to experiment with flavors! A pinch of smoked paprika can add a lovely smoky depth. Or, try adding a bay leaf to the soup while it simmers, just remember to remove it before serving! Fresh herbs like thyme or rosemary are also fantastic additions. Get creative and make it your own!

Variations for Your Red Potato Soup

Okay, so you’ve made the basic red potato soup, and it’s amazing! But what if you want to mix things up a little? No problem! This recipe is super versatile, and there are tons of ways to customize it to your liking. Let’s get creative!

Spicy Red Potato Soup

Want to add a little kick? Easy! Just stir in a pinch of cayenne pepper or a dash of your favorite hot sauce. Start small and taste as you go; you can always add more!

Vegetarian Red Potato Soup

No bacon? No problem! Simply substitute vegetable broth for the chicken broth and skip the bacon altogether. You can even add some smoked paprika to give it a little smoky flavor!

Loaded Red Potato Soup

Okay, who doesn’t love a loaded baked potato? Turn your soup into a loaded masterpiece by piling on extra toppings like green onions, more cheese (duh!), a dollop of sour cream, or even some crumbled bacon (if you’re not going vegetarian, of course!). The more, the merrier!

Serving Suggestions for Red Potato Soup

Alright, so you’ve got a big pot of creamy, cheesy red potato soup… now what? Well, let me tell you, this soup is pretty amazing on its own, but it’s even better with the right sides! Here are a few of my favorite things to serve alongside a bowl of this goodness:

Bread to Serve With Red Potato Soup

Oh man, dunking some crusty bread into that soup is just *chef’s kiss*. Or, how about a grilled cheese sandwich? Seriously, a grilled cheese and red potato soup is a match made in heaven!

Salad to Serve With Red Potato Soup

If you’re feeling like you need a little something green, a simple green salad is perfect! Just toss some lettuce with a light vinaigrette, and you’re good to go. It’s a nice way to balance out the richness of the soup.

Storing and Reheating Your Red Potato Soup

So, you’ve made a big batch of red potato soup, and you’ve got leftovers? Awesome! This soup is even better the next day, if you ask me. Let’s talk about how to store it and reheat it properly so you can enjoy every last drop.

How to Store Leftover Red Potato Soup

Easy peasy! Just let the soup cool down a bit, then transfer it to an airtight container and pop it in the fridge. It’ll keep for about 3-4 days. Perfect for a quick and easy lunch!

How to Reheat Red Potato Soup

You’ve got a couple of options here. You can reheat it on the stovetop over medium heat, stirring occasionally, until it’s heated through. Or, if you’re in a hurry, you can microwave it! Just be sure to stir it every minute or so to prevent it from exploding. Nobody wants potato soup all over their microwave!

Nutritional Information for Red Potato Soup

Okay, so you’re probably wondering about the nutritional info for this red potato soup, right? Well, here’s the deal: it can vary A LOT depending on the exact ingredients you use. Different brands of bacon, cheese, and even potatoes can all have slightly different nutritional values.

So, while I can’t give you a *perfectly* precise breakdown, just keep in mind that this is a creamy, cheesy, bacony soup… so it’s definitely a treat! If you’re watching your calories or macros, feel free to use lower-fat cheese or milk, or even swap out some of the bacon for turkey bacon. Just remember, small changes can make a big difference! And hey, everything in moderation, right?

Red Potato Soup: Frequently Asked Questions

Got questions about making the best red potato soup? I’ve got answers! Here are a few of the most common questions I get asked. Hopefully, this clears everything up!

Can I freeze Red Potato Soup?

Okay, so technically, yes, you *can* freeze red potato soup. BUT, and this is a big but, the texture might change a bit. The potatoes can get a little grainy after thawing, and the dairy might separate. It’ll still taste good, but it might not be as perfectly creamy as it was before. If you’re gonna freeze it, I recommend using it within a month or two.

Can I use a different type of potato for Red Potato Soup?

Sure thing! While I love red potatoes for their texture and flavor, you can definitely experiment with other types. Yukon Golds would be a good choice since they’re also nice and creamy. Russets will work in a pinch, but they’ll give you a starchier soup. Just keep in mind that the type of potato you use will affect the overall texture and flavor of the final dish!

How do I make Red Potato Soup thicker?

Want a super thick and hearty red potato soup? There are a few ways to do it! You can mash more of the potatoes, of course. Or, you can make a cornstarch slurry (mix a tablespoon of cornstarch with a tablespoon of cold water) and stir it into the soup while it’s simmering. You can also add a little more flour to the roux at the beginning. Just be careful not to add too much, or it’ll get gloppy!

Rate This Red Potato Soup Recipe!

Loved it? Hated it? Let me know! Leave a comment below and give this red potato soup recipe a star rating. And hey, if you’re feeling generous, share it with your friends on social media! Happy cooking!

Print