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Best-Ever Potato Soup Recipe
Best-Ever Potato Soup Recipe photo by Taste of Home

Best-Ever Potato Soup Recipe

Read Reviews (60)
4.86 60
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 6 bacon strips, diced
  • 3 cups cubed peeled potatoes
  • 1 can (14-1/2 ounces) chicken broth
  • 1 small carrot, grated
  • 1/2 cup chopped onion
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon each celery seed, salt and pepper
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3 cups 2% milk
  • 8 ounces process cheese (Velveeta), cubed
  • 2 green onions, thinly sliced, optional

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.


  1. In a large saucepan, cook bacon until crisp; drain. Add the potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
  2. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. Yield: 8 servings (2 quarts).
Originally published as Best-Ever Potato Soup in Quick Cooking January/February 1999, p31

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.

Reviews for Best-Ever Potato Soup(60)

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Reviewed Feb. 22, 2014

Simply amazing

Reviewed Feb. 12, 2014

We liked this soup, it had a good start to the flavor. I did add more salt and pepper than was called for. I made few other changes too: I sauteed the chopped onion in some of the bacon fat before I added the chicken broth; I heated up the milk before adding it to the hot broth and potatoes (so it wouldn't curdle when added); finally, I pureed the soup before adding the cheese. It came out very creamy and smooth that way!

Reviewed Feb. 11, 2014

This was an ausume soup

Reviewed Feb. 3, 2014

I used heavy cream in place of 2% milk. I also added 3 cubed hard boiled eggs after the potatoes were cooked. That's how we Pennsylvania German people make it. I'm thinking a non-processed cheese might be better.

Reviewed Jan. 19, 2014

Delicious! I do a few things different when I make it -- after frying the bacon, I remove it with a slotted spoon and sauté the onion and a few cloves of garlic for a few minutes before adding the rest of the ingredients. I also left out the celery seed and added some garlic powder instead -- my husband and I love garlic!

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