Creamy red potato soup is simple, warming and ready in about 40 minutes with ingredients you probably already have. Tender potatoes simmer with onion and garlic in broth, then get blended into a velvety soup finished with a cup of cream.
Red potatoes are a smart choice for soup. They are less starchy than russets, so they cook into a smooth, creamy texture without turning gluey. Leave the skins on if you like, since the thin red skin adds a little color and saves you time. If you enjoy chowders and potato-based soups, you may also like our corn chowder with bacon.
Table of Contents
Why This Red Potato Soup Works
The soup starts by softening onion and garlic in butter, which builds a sweet, savory base before any liquid goes in. The potatoes then simmer in broth until a fork slides through them with no resistance, usually 15 to 20 minutes.
Blending only part of the soup gives you the best of both textures. Some of the potatoes turn silky and thicken the broth, while the rest stay in small pieces so every spoonful has something to bite into. Cream goes in at the end, off a hard boil, so it stays smooth.
Ingredients
- 2 lb red potatoes, scrubbed and cut into 3/4-inch pieces (peeled if you prefer)
- 2 tbsp butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp dried thyme
- 1 cup heavy cream
- Salt and black pepper, to taste
- Chopped chives or parsley, for serving
How to Make Red Potato Soup
1. Soften the onion. Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring, until soft and translucent.
2. Add the garlic. Stir in the garlic and thyme and cook for 1 minute, until fragrant.
3. Simmer the potatoes. Add the potatoes and broth. Bring to a boil, then reduce the heat to a gentle simmer. Cook for 15 to 20 minutes, until the potatoes are completely tender.
4. Blend. Use an immersion blender to puree about two-thirds of the soup, leaving some chunks. If you use a countertop blender, let the soup cool for a few minutes, blend in small batches, and vent the lid.
5. Add the cream. Stir in the cream and warm the soup over low heat for 2 to 3 minutes. Do not let it boil hard.
6. Season. Taste and add salt and pepper as needed. Thin with a splash of broth if the soup is thicker than you like.
How to Serve
Ladle the soup into warm bowls and top with chives, parsley, or crumbled bacon. It pairs well with crusty bread or a grilled cheese sandwich. For other cozy soups, try our crockpot chicken corn chowder, our chicken rice soup, or the chicken tortilla soup.
How to Store and Reheat
Cool the soup quickly and refrigerate it in an airtight container within two hours of cooking, as recommended in the FDA safe food handling guide. It keeps for 3 to 4 days.
Reheat on the stove over medium-low heat, stirring often, until steaming hot. Add a splash of broth or milk if it has thickened in the fridge. Cream-based potato soups can turn a little grainy after freezing, so I recommend eating this one fresh from the fridge. If you do freeze it, whisk or blend it again after reheating to smooth it out.
Tips and Variations
- Cut the potatoes evenly. Pieces of the same size cook at the same speed.
- Simmer, do not boil hard. A rolling boil can break the potatoes apart and make the soup cloudy.
- Do not over-blend. Too much blending can make potato soup gummy. Pulse until it is just creamy.
- Make it loaded. Top with crispy bacon, shredded cheddar and sour cream.
- Lighten it up. Half-and-half or whole milk can replace some of the cream.
- Add vegetables. Diced celery or carrots can go in with the onion.
FAQ
Do I have to peel red potatoes for soup?
No. The skins are thin and soften as they cook. Peel them if you want a smoother, paler soup.
Can I make red potato soup without cream?
Yes. Use whole milk or half-and-half, or simply blend more of the potatoes for a naturally thick soup. The flavor will be lighter.
How do I thicken potato soup?
Blend more of the potatoes, or mash some against the side of the pot with a spoon. Simmering uncovered for a few extra minutes also reduces the liquid.
What can I use if I do not have an immersion blender?
A regular blender works if you blend in small batches and vent the lid. A potato masher also gives a rustic, chunky texture.
Can I make this vegetarian?
Yes. Use vegetable broth and butter or olive oil. The recipe is already meatless otherwise.
Creamy Red Potato Soup
Ingredients
Main Ingredients
- 2 lb red potatoes scrubbed and cut into 3/4-inch pieces
- 2 tbsp butter
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 tsp dried thyme
- 1 cup heavy cream
- salt and black pepper to taste
- chopped chives or parsley for serving
Instructions
Cooking
- Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until soft and translucent.
- Stir in the garlic and thyme and cook for 1 minute until fragrant.
- Add the potatoes and broth. Bring to a boil, then reduce to a gentle simmer and cook for 15 to 20 minutes, until the potatoes are completely tender.
- Use an immersion blender to puree about two-thirds of the soup, leaving some chunks. If using a countertop blender, cool slightly, blend in small batches and vent the lid.
- Stir in the cream and warm the soup over low heat for 2 to 3 minutes without boiling hard.
- Taste and add salt and pepper as needed. Thin with a splash of broth if too thick.
