Red Potato Soup

★★★★★ 1 Review
IdGirl25 avatar
By Brandi Kirkpatrick
from Burley, ID

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.

serves 18 cups
prep time 20 Min
cook time 20 Min
method 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

How To Make

  • 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, set aside.
  • 2
    In a kettle, sauté onion, celery and bacon until vegetables are tender; drain well.
  • 3
    Add milk, water, bouillon, salt and pepper; heat through. (DO NOT BOIL!)
  • 4
    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.
  • 5
    Stir into soup stock. Add parsley and potatoes; heat through.
  • 6
    Sprinkle with cheese and green onions.