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| Ⓒ Provided by Taste of Home |
By Coleen Morrissey, Taste of Home
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
Prep/Total Time: 30 min
Makes: 8 servings (2 quarts)
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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 Velveeta, cubed
- 2 green onions, thinly sliced, optional
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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.
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.
- If you don’t have Velveeta, cheddar or Colby jack are good substitutes.
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