Red Potato Soup

Brandi Kirkpatrick


I needed a recipe to use up a large amount of red potatoes after a school fund raising dinner. I was able to actually sell it to the student body it was so good. I also am not a huge potato fan and gravitate towards red potatoes when I do eat them.

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18 cups


20 Min


20 Min


Stove Top


2 ½ pounds unpeeled, small red potatoes, cut into cubes
1 large onion, diced
3 celery ribs, diced
3 bacon strips, diced
8 cups milk
4 cups water
3 tablespoons chicken bouillon granules
1 teaspoon salt
½ teaspoon pepper
¾ cup butter cubed
¾ cups flour
1 cup heavy whipping cream
½ cup minced fresh parsley
shredded cheddar cheese and chopped green onions

Directions Step-By-Step

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, set aside.
In a kettle, sauté onion, celery and bacon until vegetables are tender; drain well.
Add milk, water, bouillon, salt and pepper; heat through. (DO NOT BOIL!)
In a separate 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 over for 1-2 minutes or until thickened.
Stir into soup stock. Add parsley and potatoes; heat through.
Sprinkle with cheese and green onions.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American