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Red Potato Soup Recipe

Red Potato Soup Recipe photo by Taste of Home

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I love to entertain, and this recipe is one of my favorites to fix for guests. Onion, celery and bacon season the thin but creamy broth in this chunky potato soup, which always wins raves when I serve it. -Bev Bosveld, Waupun, Wisconsin

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Red Potato Soup Recipe

Prep: 30 min. Cook: 15 min.

Yield: 18 Servings

30 15 45

Ingredients

2-1/2 pound unpeeled small red potatoes, cut into 1-inch cubes
1 large onion, chopped
3 celery ribs, chopped
3 bacon strips, chopped
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup butter, cubed
3/4 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

Directions

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside.
In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil).
In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; heat through. Sprinkle with cheese and green onions. Yield: 18 servings (4-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 272 calories, 19 g fat (11 g saturated fat), 56 mg cholesterol, 725 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Red Potato Soup in Taste of Home August/September 2002, p25

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Reviews for Red Potato Soup

Red Potato Soup

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Reviewed on Dec. 27, 2012 by kveale

I made this last night for my family. It was super easy and very filling. I did use half and half instead of heavy whipping cream and I also used diced ham instead of bacon. I had a ton left over. If you have a small family to feed like myself you could probably only do half of the recipe and still have leftovers.

Reviewed on Jan. 01, 2012 by kids chauffer

this is great, just take your time or else it is too thin. 1/2 the recipe was plenty for my family!!!

Reviewed on Dec. 03, 2011 by nursejent245

Best potato soup that I have ever made! Yum... the husband, who is SUPER picky, loved it!!

Reviewed on Oct. 11, 2011 by shayandallisha

This soup is going in my personal cookbook! I havd many different recipes for potato soup, looking for,in my opinion, the "perfect" one. This is it. The changes I made were that, instead of bacon, I used bacon drippings and added crumbled sausage. Then, instead of 8 cups milk, I only added 5 cups. Made it thicker and more like a chowder. I also added the green onions into the soup instead of garnishing with it (I added about 1/2 cup). So wonderful!

Reviewed on Sep. 10, 2011 by DarlingStarling

We love this soup! I usually cook the bacon separately from the veggies and use it as a garnish rather than cooking it with the soup. Also, I use half and half rather than whipping cream, mostly because I'm cheap, but also to reduce fat content. Recently we tried Pepper-Jack cheese adding even more dimension to the flavor!