Best-Ever Potato Soup Recipe
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Best-Ever Potato Soup Recipe

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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 Jones Dairy Farm Dry-Aged 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

Nutritional Facts

1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.


  1. 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.
  2. 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. Yield: 8 servings (2 quarts).
Originally published as Best-Ever Potato Soup in Quick Cooking January/February 1999, p31

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knollbrookcook User ID: 4057123 257452
Reviewed Nov. 29, 2016

"Yummy soup and easy to make. I have made this twice in the last week. I just used grated cheddar cheese and I did not have any green onions, otherwise I made it just as it says."

grandmascooking22 User ID: 5357761 255433
Reviewed Oct. 14, 2016

"This is a very good recipe. I have a similar recipe but without the bacon and it is just as good. It didn't get as thick as I had assumed it would. Not sure what happened. I even added more like 4-5 T. flour. HMMMM????"

ChrisD1717 User ID: 8325994 253097
Reviewed Aug. 24, 2016

"Just had this tonight. This is one of the best potato soups I've ever had. Very filling and can also freeze for later. A real keeper."

LEnquist User ID: 8794111 245345
Reviewed Mar. 13, 2016

"This was awesome! Very easy and delicious. We would double the recipe, if we had our boys home from college."

tstreich User ID: 1042559 241099
Reviewed Jan. 5, 2016

"Great flavor! Once I gathered everything, this came together really quickly. I would definitely make this for company. I might try to swap out the velveeta for a white cheddar, but as is it's very good!"

formissamy User ID: 8627301 237741
Reviewed Nov. 20, 2015

"Delicious! I doubled the recipe and served in sour dough bowls! Easy and perfect for an Autumn lunch!!!!"

Lsenrab User ID: 3291882 234035
Reviewed Oct. 5, 2015

"Never was happy with other recipes and then my daughter came across this one and told me to try it. It will be the only one I ever use again."

Amberlynn112 User ID: 8372370 226348
Reviewed May. 15, 2015

"Made this for my family and they all loved it. I personally would add more potatoes and slightly more seasoning but other than that this recipe is simple but delicious. My family said it was better than Logan's (a restaurant)."

cookingfreaks User ID: 6435227 222525
Reviewed Mar. 11, 2015

"I have yet to taste this creation but I'm giving it 5 stars nevertheless. I made a couple of modifications. I added all the bacon grease from the pound of bacon I cooked and crumbled. I also added a packet of Ranch seasoning. This makes my potato salad do delicious so thought I'd try it. I'm also adding some fresh parsley at the end and adding sharp cheddar cheese instead of the velveeta. This is for a "soup off" at school tomorrow. I can't wait to see if it's one of the winners."

booboobee724 User ID: 8229155 218833
Reviewed Jan. 25, 2015

"Very good. Yummmm"

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