Best Ever Potato Soup
Total TimePrep/Total Time: 30 min.
Makes8 servings (2 quarts)
- 6 bacon strips, diced
- 3 cups cubed peeled potatoes
- 1 small carrot, grated
- 1/2 cup chopped onion
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon celery seed
- 1 can (14-1/2 ounces) chicken broth
- 3 tablespoons all-purpose flour
- 3 cups 2% milk
- 8 ounces process cheese (Velveeta), cubed
- 2 green onions, thinly sliced, optional
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
- Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.
Best-Ever Potato Soup Tips
How do you make potato soup thicker?If you prefer a thicker soup, you can add an additional tablespoon of flour, or substitute some of the 2% milk for whole or heavy cream. These thickening ideas work just as well, too.
What if I don’t have Velveeta?If you don’t have Velveeta, cheddar or Colby jack are good substitutes. Have extra cheese on hand? Put it to good use with these recipes that use up your favorite cheese!
What goes well with potato soup?There's nothing like oven-fresh bread to go with homemade soup! Check out Mom’s Italian loaf , icebox rolls or any of our other bread recipes.
Nutrition Facts1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.
Aug 13, 2020
No comment left
Aug 13, 2020
This is good recipe , I prepared it last night
Jul 12, 2020
this is mostly my favorite recipe in the entire world (i made an account just to rate it) but i need to know what on god's green earth made you use velveeta instead of just normal cheese
Jun 29, 2020
Love this recipe! I make it often as it's become my new comfort food. The only tweaks I made to it are: - No Carrots: They make the soup too sweet. - Cheese: I prefer using real cheese like medium cheddar or colby rather than the Velveeta. It melts fast if you shred it. On occasion I'll use 1/2 (or less) of the Velveeta and substitute the other half with actual cheddar or colby. Real cheese will always taste better. - On occasion I'll use broccoli instead of potatoes - viola you have broccoli cheese soup!
Apr 6, 2020
Apr 2, 2020
I didn't have any celery seed to use and I swapped out Velveeta for freshly-grated sharp cheddar and mozzarella. Put a dash of white wine in, only used 3 strips of bacon instead of 6, and used about a half cup of heavy cream and 2 cups of milk, but other than that, I followed the recipe. It turned out absolutely DELICIOUS!
Mar 29, 2020
No comment left
Mar 16, 2020
I would cut the amount of onions down a bit if your not a big fan, and double/triple the amount of salt and pepper, and if you're looking for just a bit more of a spicy and creaminess I would add 1-2 cups of Perpper Jack and Colby jack (less than half a cup of Colby
Feb 6, 2020
1/13/2020 I'd made this recipe and the only ingredient not used were the green onions. Everything else was kept as recipe directed!
Jan 22, 2020
to finish my review ( it always gets cut in half)