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You'll be surprised at the taste of this rich, cheesy concoction - it's not a typical potato soup. I came up with the recipe after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania
This recipe is:
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Quick
Nutritional Facts 1 serving (1 cup) equals 250 calories, 13 g fat (7 g saturated fat), 35 mg cholesterol, 823 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein.
Originally published as Best-Ever Potato Soup in Quick Cooking January/February 1999, p31
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Reviewed on Jan. 03, 2012 by SMEE
Yes! Best ever potato soup!
Reviewed on Dec. 19, 2011 by ekatiakarpova
Wow, very tasty! But I always very carefull with Velveeta so I put less amount of it because I am always afraid to get very cheesy.
Reviewed on Nov. 29, 2011 by kcsings2much
I usually love potato soup but my husband (who loves this recipe) made this for us twice and both times I thought it tasted just awful! I'm not sure if it was the processed cheese or if the potatoes were just too starchy...I know he would give this a 5 star rating but I guess not everyone has the same tastebuds! :)
Reviewed on Nov. 07, 2011 by trishaloo
This was delicious. I added some of the bacon grease to the initial broth and used an 8 oz bag of shredded sharp cheddar for the cheese. I excluded the carrot and green onions. Will definitely make this again.
Reviewed on Oct. 30, 2011 by janelle.r303
this recipe is so good. It is very easy to make. I added more bacon and cheese and it was more of a cheese soup rather than more of a potato soup. Excellent!! Seriously is the best potato soup ever
Reviewed on Oct. 25, 2011 by poptartsrock
Simple and quick to make. Of course more bacon is always better! I'm going to try half beef broth half chicken broth next time.
Reviewed on Oct. 25, 2011 by jane428
YUM!! So good and easy.
Reviewed on Oct. 23, 2011 by JTayFil
Outstanding recipe! I just made this for dinner. We loved it and agree that it is a keeper. I did not dice the bacon. I cooked it until crisp. I crumbled half of it and added to the pot with the potatoes and broth. We used the remaining to crumble into our bowls. I sauted the onions and carrots in about a tbs of bacon drippings before I added the potatoes and broth. I used celery seed because I did not have fresh celery, but I plan to use fresh celery next time. Also, to increase volume, used 4 cups and milk and a little more than 4 tbs. flour. My husband likes his soup a little thick. This recipe is very versatile. I am already planning when I can make this again, and maybe use ham instead of bacon. Another great recipe for my collection!
Reviewed on Oct. 11, 2011 by kmfest2009
Delicious - perfect for those sick, rainy days!! :) will make again soon!!
Reviewed on Oct. 02, 2011 by 2BurkeBoys
My family loves this! Best potato soup ever!
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