The Unassuming Brilliance of Red Skin Potato Soup

There are some dishes that, upon first encounter, seem almost too simple to warrant significant attention. Red skin potato soup, in its humble presentation, is one of those culinary treasures. I remember a chilly autumn afternoon, many years ago, when my daughter’s mother-in-law, a woman whose kitchen was a testament to generations of hearty, soulful cooking, presented this very soup. It wasn’t garnished with anything fancy, nor was it accompanied by a lengthy explanation of its origins, yet that first spoonful was a revelation. The comforting warmth, the subtle tang of sour cream, and the satisfying heartiness of the potatoes – it was pure, unadulterated comfort in a bowl, and it instantly etched itself into my culinary memory as the “best of the best.”

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 8
• Yield: Approximately 8-10 cups
• Dietary Type: Adaptable (can be made dairy-free with substitutions)

Ingredients

This soup celebrates the humble potato, elevating it with a few key ingredients to create something truly special.

• 8 medium red potatoes
• 4 tablespoons butter, divided
• 2 small onions, chopped
• 2 1⁄2 tablespoons all-purpose flour
• 8 ounces cooked chicken breasts, chopped into bite-sized pieces
• 4 cups chicken broth
• 8 ounces sour cream
• 1 cup half-and-half cream (or 1 cup milk for a lighter option)
• 2 cups cheddar cheese, grated
• Salt and freshly ground black pepper, to taste

Equipment Needed

For this comforting soup, you’ll want a few essential kitchen tools to ensure a smooth and enjoyable cooking process.

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Potato masher
• Whisk
• Measuring cups and spoons

Instructions

Crafting this exceptional red skin potato soup is a straightforward, yet rewarding, endeavor. Follow these steps carefully to achieve that signature comforting flavor.

1. Begin by preparing the red potatoes. Wash them thoroughly, but do not peel. Cut the potatoes into approximately 1/4-inch pieces. Place the cut potatoes into a large pot and cover them with water. Bring to a boil and simmer until the potatoes are tender when pierced with a fork. This usually takes about 15-20 minutes, depending on the size of your potato pieces. Once tender, drain the potatoes well and set them aside.
2. In the same large pot (no need to wash it!), melt 1 tablespoon of the butter over medium heat. Add the chopped onions and sauté them until they become soft and translucent, stirring occasionally. This will take about 5-7 minutes.
3. In a small bowl, mash the remaining 3 tablespoons of butter with the flour until a smooth paste forms. This mixture, known as a beurre manié, will act as our thickening agent. Add this flour-and-butter paste to the pot with the sautéed onions. Stir and cook for about 1 minute, allowing the flour to cook slightly.
4. Gradually whisk in the chicken broth, ensuring it is fully incorporated and that no lumps of the flour mixture remain. Continue to stir and cook over medium heat until the broth begins to thicken. At this stage, if you desire a slightly thicker soup, you can add 1-2 additional tablespoons of flour, mashing it with a little extra butter first, and then whisking it into the soup. However, be aware that the mixture will not become very thick at this point, as it will continue to thicken as it simmers.
5. Return the drained potatoes to the pot. Add the chopped cooked chicken breasts. Mash the potatoes with your potato masher directly in the pot. Aim for a texture that is mostly smooth but still contains some enjoyable chunks of potato.
6. Stir everything together until well combined. Bring the soup to a gentle simmer and let it cook for 20 minutes. This allows the flavors to meld beautifully.
7. After 20 minutes of simmering, reduce the heat to low. Stir in the sour cream, half-and-half cream (or milk), and season generously with salt and freshly ground black pepper to your taste.
8. Continue to simmer gently, stirring occasionally, until the soup is heated through. Be careful not to let it boil after adding the sour cream and cream, as this can cause them to curdle.
9. Just before serving, stir in the grated cheddar cheese until it is completely melted and incorporated into the soup, creating a wonderfully cheesy finish.

Expert Tips & Tricks

To elevate your red skin potato soup from simply delicious to truly exceptional, consider these professional insights:

• Potato Texture is Key: While the recipe calls for mashing the potatoes, leaving some chunks is crucial for that satisfying, rustic texture. Avoid over-mashing them into a completely smooth puree, unless that’s your preference.
• Low and Slow with Dairy: The secret to a velvety smooth soup without curdling is to add the sour cream and half-and-half cream over low heat and never let the soup boil after their addition. Gentle warming is all that’s needed.
• Cheese Meltdown Mastery: For the smoothest melting of the cheddar cheese, ensure the soup is not boiling hot when you add it. Stirring consistently will prevent any clumping and create a beautiful, uniform cheesiness.
• Broth Quality Matters: Use a good quality chicken broth (or vegetable broth for a vegetarian option) as it forms the flavor base of the soup. Homemade broth will always yield the best results.
• Chicken Prep: Ensure your cooked chicken is in small, bite-sized pieces. This ensures an even distribution throughout the soup and makes each spoonful a complete experience.

Serving & Storage Suggestions

This hearty red skin potato soup is best served hot, straight from the pot. Garnish with a sprinkle of fresh chives, a dollop of extra sour cream, or a few more shavings of cheddar cheese for an added touch of elegance. It pairs wonderfully with a crisp green salad or a crusty bread for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat, stirring frequently, and avoid boiling to maintain the creamy texture. If the soup has thickened too much upon standing, you can thin it out with a splash of milk or chicken broth as needed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	505.6 kcal
Calories from Fat
Total Fat	28.5 g	43%
Saturated Fat	16.7 g	83%
Cholesterol	87.4 mg	29%
Sodium	657.4 mg	27%
Total Carbohydrate	40.9 g	13%
Dietary Fiber	3.9 g	15%
Sugars	3.5 g	13%
Protein	21.7 g	43%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is wonderfully satisfying as is, feel free to experiment with these variations:

• Vegetarian Option: Omit the chicken breasts and use vegetable broth instead of chicken broth. Consider adding extra vegetables like corn or peas for added texture and flavor.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup along with the salt and pepper for a subtle heat.
• Herbal Infusion: Stir in fresh herbs like parsley or dill along with the sour cream and cream for a brighter, fresher flavor profile.
• Cheese Variety: While cheddar cheese is classic, consider a blend of cheeses like Monterey Jack, Colby, or even a touch of Parmesan for a more complex flavor.

FAQs

Q: Do I really need to not peel the red potatoes?
A: Yes, leaving the skins on the red potatoes adds a lovely rustic texture and color to the soup, and they contain valuable nutrients.

Q: Can I use a different type of potato?
A: While red potatoes are ideal for their creamy texture and thin skins, you could use Yukon Golds as a substitute. Russets might become too starchy.

Q: How can I make this soup thicker if it’s too thin?
A: If your soup is too thin, you can create a slurry by whisking together 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water, then gradually whisking it into the simmering soup until thickened.

Q: Is it okay to boil the soup after adding the sour cream?
A: It is not recommended. Boiling the soup after adding sour cream can cause it to curdle, resulting in an undesirable texture. Simmer gently instead.

Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup up to the point of adding the sour cream, cream, and cheese. Store it in the refrigerator and reheat gently before adding the dairy and cheese for the freshest taste and texture.

Final Thoughts

This red skin potato soup is a testament to the profound comfort that can be found in simple, honest ingredients. It’s the kind of dish that warms you from the inside out, perfect for a cozy evening or a satisfying lunch. I encourage you to bring this recipe into your kitchen, to experience its unassuming brilliance firsthand. Share it with loved ones, savor each spoonful, and perhaps, create your own cherished memories around this truly exceptional soup.