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Red Potato Soup Recipe
Red Potato Soup Recipe photo by Taste of Home

Red Potato Soup Recipe

Read Reviews (7)
4.71 7
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 18 servings

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 King Arthur Unbleached All-Purpose Flour
  • 1 cup heavy whipping cream
  • 1/2 cup minced fresh parsley
  • Shredded cheddar cheese and chopped green onions

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.

Directions

  1. 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.
  2. 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).
  3. 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).
Originally published as Red Potato Soup in Taste of Home August/September 2002, p25

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.

Reviews for Red Potato Soup(7)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 18, 2013

this is the best recipe, I have made it as is and to make clam chowder and potato and broccoli soup.

MY REVIEW
Reviewed Sep. 10, 2013

This is a very good recipe. I made half a batch as only needed to serve 2 not 18! (We love left over soup...always better the second day). It was rather thin, so I pureed 1/2 the potatoes after they were cooked, and hand mashed the rest that were in the soup. (just to break them up more, because I noticed the chunks tasted like they needed salt, even though the recipe is plenty salty). I doubled the bacon and wished that I would have fried it first, then added the vegetables. I used chicken stock instead of water and bouillon, but added a cube of chicken bouillon for extra flavor. Also the butter, flour, cream mixture was REALLY thick and I wound up adding more cream, just to be able to stir it...then gradually added some of the soup to that to make it thin enough to incorporate into the soup well. Delicious! Topped with cheddar cheese and it is a perfect light supper. Add fresh fruit as a side (and if you are really hungry, 1/2 sandwich) and you are fully satisfied!

MY REVIEW
Reviewed Dec. 27, 2012

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.

MY REVIEW
Reviewed Jan. 1, 2012

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

MY REVIEW
Reviewed Dec. 3, 2011

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

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