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.


★★★★★ 1 vote

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

How to Make Red Potato Soup


  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.

Printable Recipe Card

About Red Potato Soup

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

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