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Red Potato Soup Recipe

Red Potato Soup Recipe

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. YIELD:18 servings


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


  • 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. In a soup kettle or Dutch oven, 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).
  • 2. In a 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. Garnish with cheese and green onions. Yield: 18 servings (4-1/2 quarts).

Nutritional Facts

1 cup: 272 calories, 19g fat (11g saturated fat), 56mg cholesterol, 725mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 6g protein.

Reviews for Red Potato Soup

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Reviewed Oct. 31, 2017

"Very rich, but not as much flavor as I would like. I cut the recipe in half. If I had to do it again, I would probably crisp up the bacon before adding the vegetables, and use some garlic salt and cayenne to give it some kick."

Reviewed Nov. 9, 2015

"I modified this one from the beginning because I wanted to use a ham steak and red potatoes that I had on hand. I also eliminated the water and cooked my potatoes in chicken broth. I used the remaining chicken broth with the milk to reduce the calories while still keeping good flavor. I also added thinly sliced carrots as well. So the base for the soup is still there and it turned out great. Much of my changes were to make sure it was a hearty yet somewhat healthy soup for my mother-in-law."

Reviewed Oct. 6, 2015

"I made this recipe for my family last night. It was a complete hit!!! Everyone raved about it! I have read some of the negative reviews and all I have to say is this: Nobody says you can't modify the ingredients to satisfy your family's preference and make it your own! I, however, made it using the instructions provided since I had not made it before. It was wonderful and we have lots left over! Yummy!"

Reviewed Sep. 14, 2015

"I signed up for an account just to save someone else from making this recipe. As I started making this, I knew these proportions were way off - 8 cups of milk, 4 cups of water AND a cup of cream AND 1.5 cubes of butter?? This uses way to much liquid for potato soup! Try reducing the liquid and then you don't need to make the fatty roux to thicken it. There are much better/easier/healthy recipes out there for potato soup. I was mad this wasted so many ingredients and my valuable time. Inedible."

Reviewed Dec. 30, 2014

"This was the WORST recipe I've ever tried for Potato soup! It taste like gravy. I could only handle one bite and couldn't stand it. My husband wouldn't even touch it."

Reviewed Nov. 13, 2014

"I love making soup and using online receipies. This is the first time I had a major dislike. I was excited with the high reviews, although its only a few people but was very upset after. I wasted 8 cups of organic milk, not to mention heavy cream and everything else! My husband didn't like it and I could only handle one bite. I tossed it all away. I'm not new to cooking or to following receipies, normally I use allreceipy website but decide to try this soup on here. The soup was simular to basically cereal, floating potatoes with some other things in milk. I'm glad others seem to be enjoying it but I would not recommend this to anyone! You also end up wasting so much product!"

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."

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!"

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."

kids chauffer
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!!!"

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