Bill's Creamy Red Potato Soup

Dive into a bowl of comfort with Bill's Creamy Red Potato Soup, a hearty and velvety dish that's perfect for chilly evenings. This recipe features tender red potatoes simmered in a rich blend of chicken or vegetable broth, whole milk, and a touch of heavy cream, delivering a creamy yet balanced texture. Aromatic notes from sautéed onion, celery, garlic, and fresh thyme infuse every spoonful, while the option of sharp cheddar cheese and crispy bacon crumbles adds an extra layer of indulgence. Partially blending the soup creates a luscious consistency while preserving satisfying potato chunks. Ready in just an hour, this soul-warming soup is perfect for serving alongside crusty bread or as a main course for cozy gatherings.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 medium red potatoes
• 4 tablespoons unsalted butter
• 1 large, diced yellow onion
• 2 diced celery stalks
• 3 minced garlic cloves
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1.5 cups whole milk
• 0.5 cups heavy cream
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• 1 cup grated sharp cheddar cheese (optional)
• 2 tablespoons chopped fresh parsley
• 4 bacon slices, cooked and crumbled (optional)

Directions

Step 1

Wash and scrub the red potatoes thoroughly (leave the skins on for extra texture). Dice them into bite-sized pieces and set aside.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery, and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and sauté for another minute until fragrant.

Step 3

Sprinkle the flour over the vegetables and stir to coat evenly. Cook the flour for about 1-2 minutes, stirring constantly, to remove the raw taste.

Step 4

Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Add the diced red potatoes, salt, pepper, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 5

Cover the pot and let the soup simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 6

Remove the bay leaf and use an immersion blender to partially blend the soup for a creamy yet chunky texture. (Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.)

Step 7

Stir in the milk and heavy cream, and heat gently over low heat until warmed through. Taste the soup and adjust seasonings if necessary.

Step 8

If desired, stir in grated sharp cheddar cheese until melted and fully incorporated.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley and crumbled bacon (if using). Serve hot with crusty bread.

Nutrition Facts

Serving size	(3496.2g)

Amount per serving	% Daily Value*
Calories	3244.0

Total Fat 198.2g	0%
Saturated Fat 116.2g	0%
Polyunsaturated Fat 0.4g
Cholesterol 580.3mg	0%
Sodium 9706.8mg	0%
Total Carbohydrate 258.5g	0%
Dietary Fiber 32.6g	0%
Total Sugars 49.1g
Protein 119.8g	0%

Vitamin D 212.3IU	0%
Calcium 2647.6mg	0%
Iron 14.1mg	0%
Potassium 7186.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 14.5%

Carbs: 31.4%