Best-Ever Potato Soup Recipe

5 84 110
Best-Ever Potato Soup Recipe
Best-Ever Potato Soup Recipe photo by Taste of Home
Publisher Photo

Best-Ever Potato Soup Recipe

Read Reviews
5 84 110
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  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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Reviews forBest-Ever Potato Soup

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MY REVIEW
Wayne User ID: 9275632 276050
Reviewed Oct. 8, 2017

"Just as good as restaurant Potato soup! I did not have any parsley so omitted and no celery seed so added celery salt. After cooking on stove used my pressure cooker simmer for 1 hour. It was the best. I did only use half the amount of velveeta however I thought it might me to cheesy so that was perfect."

MY REVIEW
[email protected] User ID: 5913045 274582
Reviewed Sep. 27, 2017

"There is no reason to add flour to potato soup. It will give the soup an artificial starchy taste. Simply use an immersion blender and puree the the soup when the potatoes are cooked. And, use REAL cheese!"

MY REVIEW
Corwin44 User ID: 7541400 260927
Reviewed Feb. 7, 2017

"I prepared as directed. It was a very heavy, rich, and filling soup. I think if I make it again I would use a different cheese. I wasn't a fan of the velveeta flavor. It looked beautiful and my family liked it. I thought it was just okay, but I'll try it again maybe with cheddar or Colby cheddar mix."

MY REVIEW
JohnRascal2 User ID: 8492879 260009
Reviewed Jan. 20, 2017

"Great...try adding a tad (2 tsp) fresh dill....adds an additional depth."

MY REVIEW
gunslinger User ID: 544392 258551
Reviewed Dec. 24, 2016

"I have made many versions of potato soup, and this one is truly one of the best ever! This will definitely be on my winter soup list to make on a regular basis. I think it would also be great with leftover baked ham instead of bacon!"

MY REVIEW
Plummer63 User ID: 8585579 258539
Reviewed Dec. 23, 2016

"Made it this evening. Tastes very good. Shared with neighbors and they wanted recipe. Very filling."

MY REVIEW
Maggie123123 User ID: 8025434 258397
Reviewed Dec. 20, 2016

"Just prepared this tonight for the first time and it did not disappoint. Only change was to use whole milk and shredded mild Colby instead of velveeta. This soup was wonderful on a very cold Ohio night. Being someone who loves potato soup, I have to say this is one of the very best potato soup recipes and one I will be making over and over again."

MY REVIEW
fhquilting User ID: 2569371 258362
Reviewed Dec. 19, 2016

"This is a wonderful soup! Add a can of creamed corn and you will never go back..."

MY REVIEW
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."

MY REVIEW
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????"

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