The Best-Ever Potato Soup

Name: The Best-Ever Potato Soup
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6-8 serving(s)
Ingredients: 1 stalk celery, chopped; 1 carrot, finely chopped; 1 small onion, chopped; 1 tablespoon dried parsley; 1 quart chicken stock; 1 teaspoon salt; 1/4 teaspoon pepper; 6 -8 potatoes, cubed; 6 slices bacon, cooked and crumbled; 4 cups milk; 4 tablespoons flour; 1 1/2 cups Velveeta cheese, cubed

Community Pick

Submitted by morelhunter

"This is really delicious and everyone loves it. I usually put all of the veggies (but potatoes)in the food processor and chop fine. You'll be surprised at the flavor."

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photo by muddydog

Ready In:: 1hr 30mins
Ingredients:: 12
Serves:: 6-8

ingredients

1 stalk celery, chopped
1 carrot, finely chopped
1 small onion, chopped
1 tablespoon dried parsley
1 quart chicken stock
1 teaspoon salt
¹⁄₄ teaspoon pepper
6 -8 potatoes, cubed
6 slices bacon, cooked and crumbled
4 cups milk
4 tablespoons flour
1 ¹⁄₂ cups Velveeta cheese, cubed

directions

In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
Cover, bring to a boil and cook for about 20 min.
until the vegetables are tender.
Add the bacon.
Mix the flour into the milk until well blended.
Add to the soup and stir well.
Add the cheese and heat until melted.

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Reviews

This was a very good potato soup. I ended up undercooking 1/2 of the pot and freezing it for future use. It was aromatic and yummy. My husband says it's definitely a 4 star. Thanks for a wonderful recipe.

TishT
My husband tried "baked potato soup" at a nice resturant in NYC, and this is the closest thing i have found to matching it. It is wonderful, and I would suggest having some crusty bread around for dipping in the "broth" left in your bowl. (I will admit that I didn'n have any bacon in the house so I substituted Hormel"Real Bacon" bacon bits for the cooked bacon)

kristin porter
A good start on potato soup. This was my first try at it and I followed the recipe exactly. It is a bit salty for my taste (and I like salt!) so I'll omit the 1 tsp salt next time. I think I will also try some evaporated milk or half & half in place of part of the regular milk for a more creamy texture. Nice flavor. Thanks!

muddydog
This soup was delicious!! But, that being said, I did make a few changes based on what we had on hand. We rarely have velveeta, so used some Tillamook sharp white cheddar and some shredded cheddar cheese and, since we have some leftover, used 1/2 cup heavy whipping cream in place of some of the milk! :) I also threw in some garlic for good measure and just cooked the bacon separately and used it to top the soup with a little more cheese, too, of course! Used the immersion blender to break it up some, but left it chunky for the most part. So yummy. Hope my changes didn't change the recipe too much! Thanks for posting!

StacyMD187373
Absolutey fabulous!!!! 5 stars!!!

Mattyme

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Tweaks

This soup was delicious!! But, that being said, I did make a few changes based on what we had on hand. We rarely have velveeta, so used some Tillamook sharp white cheddar and some shredded cheddar cheese and, since we have some leftover, used 1/2 cup heavy whipping cream in place of some of the milk! :) I also threw in some garlic for good measure and just cooked the bacon separately and used it to top the soup with a little more cheese, too, of course! Used the immersion blender to break it up some, but left it chunky for the most part. So yummy. Hope my changes didn't change the recipe too much! Thanks for posting!

StacyMD187373
My husband tried "baked potato soup" at a nice resturant in NYC, and this is the closest thing i have found to matching it. It is wonderful, and I would suggest having some crusty bread around for dipping in the "broth" left in your bowl. (I will admit that I didn'n have any bacon in the house so I substituted Hormel"Real Bacon" bacon bits for the cooked bacon)

kristin porter