Total Time
Prep/Total Time: 30 min.
Makes
8 servings (2 quarts)
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. Ingredients 6 bacon strips, diced3 cups cubed peeled potatoes1 small carrot, grated1/2 cup chopped onion1 tablespoon dried parsley flakes1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon celery seed1 can (14-1/2 ounces) chicken broth3 tablespoons all-purpose flour3 cups 2% milk8 ounces Velveeta, cubed2 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 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?
What goes well with potato soup? There's nothing like oven-fresh bread to go with homemade soup!
Nutrition Facts
1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.
