Red Potato Soup
Creamy red potato soup with bacon, cheese, and fresh herbs offers comforting flavors and rich textures, perfect for cozy gatherings and satisfying lunches.
Ingredients
- 2.5 lb. small red potatoes, unpeeled, cut into 1-inch cubes ⓘ
- 1 large onion, diced ⓘ
- 3 celery ribs, diced
- 3 bacon strips, diced ⓘ
- 2 qt. milk ⓘ
- 4 c. water ⓘ
- 3 Tbsp. chicken bouillon granules ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 3/4 c. butter or margarine ⓘ
- 3/4 c. all-purpose flour ⓘ
- 1 c. whipping cream ⓘ
- 1/2 c. fresh parsley, minced ⓘ
- Cheddar cheese, shredded ⓘ
- Green onions, chopped ⓘ
Instructions
- Place potatoes in a saucepan, cover with water, bring to a boil, then reduce heat and cook for 10 to 12 minutes until tender. Drain and set aside.
- In a large pot, cook diced bacon over medium heat until crispy. Remove bacon and set aside.
- In the same pot, add diced onion and celery; cook until softened.
- Add butter to the vegetables and melt, then stir in flour to make a roux, cooking for 1-2 minutes.
- Gradually whisk in milk and water, stirring constantly to prevent lumps.
- Add cooked potatoes, chicken bouillon granules, salt, and pepper. Simmer for 10 minutes to meld flavors.
- Stir in whipping cream and minced parsley. Heat through without boiling.
- Serve hot, garnished with shredded cheddar cheese and chopped green onions.
Nutrition & Diet Analysis (per serving)
917
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).