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Best Ever Potato Soup

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it 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 (2 quarts)

Ingredients

  • 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

Directions

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

Reviews

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Average Rating:
  • Kelly
    Aug 13, 2020

    No comment left

  • August13
    Aug 13, 2020

    This is good recipe , I prepared it last night

  • cal
    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

  • J
    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!

  • stageapril05
    Apr 6, 2020

    Good one

  • Ryal
    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!

  • meaamil
    Mar 29, 2020

    No comment left

  • Emma
    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

  • Dawn
    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!

  • tsuop
    Jan 22, 2020

    to finish my review ( it always gets cut in half)