Best Potato Soup Ever

Name: Best Potato Soup Ever
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 slice bacon, diced; 3 cup potatoes, peeled, and cubed; 1/2 cup onion, chopped; 1 small carrot, grated; 1 can chicken broth, 14.5 oz. (I always have to add an extra 8 oz); 1/2 tsp EACH, celery seed, salt, pepper; 3 cup 2% milk; 3 tbsp flour; 8 oz processed cheese, cubed (Velveeta); 1/2 cup green onions, chopped (optional)

Carolyn @cinnamona

I've made this about 10 times. It's a very good, "loaded potato" soup. I've added my personal tips and suggestions to assure yours comes out as good as mine!

Carolyn @cinnamona

I've made this about 10 times. It's a very good, "loaded potato" soup. I've added my personal tips and suggestions to assure yours comes out as good as mine!

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Ingredients

1 hour

6 servings

ingredents
6 slicebacon, diced
3 cuppotatoes, peeled, and cubed
1/2 cuponion, chopped
1small carrot, grated
1 canchicken broth, 14.5 oz. (I always have to add an extra 8 oz)
1/2 tspEACH, celery seed, salt, pepper
3 cup2% milk
3 tbspflour
8 ozprocessed cheese, cubed (Velveeta)
1/2 cupgreen onions, chopped (optional)

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Steps

1 hour

1

In the vessel you are going to make your soup in, Cook diced bacon until extra crisp, remove and drain excess fat from vessel. (I reserve about a tablespoon of grease to add back at the end!)
2

Add cubed potatoes, onion, carrot, seasonings and chicken broth. Bring to a simmer, cover for 15 minutes or until potatoes are fork tender
3

While the soup is simmering, mix the milk and flour until well incorporated. I actually use an immersion blender (stick blender). Make sure heat is low. Add SLOWLY to soup mixture. I actually temper the milk by adding some hot broth to it first before adding the whole thing in to prevent the milk from curdling.
4

Slowly increase heat to medium, stirring on a regular. Once the soup has hit a higher SIMMER, NOT boil, stir constantly for 2 minutes to thicken. This prevents it from "breaking."
5

Add the cubed processed cheese and bacon back to soup, stir until cheese is melted. Top with green onions if you'd like and serve!
6

** got from taste of home, winning recipes*** also, I have used real cheese, and it is good, just not as creamy. :)
7

I also add about a tablespoon of bacon grease back to the soup when I add the cheese and bacon back! Adds great flavor!

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Cooksnaps

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Carolyn @cinnamona

on September 14, 2014 21:46

I love to cook and bake so this app is fabulous! I live in north western pa with my boyfriend of 11 yrs so I'm always looking for new and creative recipes to try out!