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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
Publisher Photo
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

Ingredients

  • 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.

Directions

  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)

AVERAGE RATING
   (81)
RATING DISTRIBUTION
5 Star
 (74)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 22, 2014

Simply amazing

MY REVIEW
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!

MY REVIEW
Reviewed Feb. 11, 2014

This was an ausume soup

MY REVIEW
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.

MY REVIEW
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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