Alyssa loves sharing her family's favorite recipes with the world. She is a wife and a mom who enjoys drinking copious amounts of coffee.
I'm Not a Soup Fan, but I Love This Soup!
On a recent afternoon, my husband called me on his break from work. He had a specific request for dinner: potato soup.
The weather has been all over the place and this recent cold spell had given him a hankering for one of his favorite dishes. Inwardly, and maybe a little outwardly, I groaned. I'm not a soup fan, aside from chicken noodle, and I only want that when I'm not feeling well or need a reset. We've had a lot of potatoes over the years and to be honest, I'm a little sick of them.
Despite my lack of interest, I was willing to make it for him. In my mind, there would be enough soup for his dinner and his lunch for work the next day. For my son, I would make chicken nuggets, his favorite. As for me, I was looking forward to a hot ham sandwich. Because the soup included bacon, we could all enjoy a few slices. Everyone wins.
My plan was in motion, with a promise that we would all try the soup. I was surprised by how easy and quick it was to make this soup. As it was cooking, I commented that it smelled amazing. What I wasn't expecting was to actually like it.
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When we sat down to eat, I took my first bite and instantly loved it! The soup was cheesy, creamy, and tasted just like a baked potato. When I told my husband my thoughts, he rolled his eyes and laughed. After finishing my small portion, I got up and gave myself a second helping. I told my husband he wouldn't have a problem getting me to make this soup again!
Winter is nearly here and this is the perfect dish for the season. It's a simple recipe that comes together quickly and will become a family favorite.
- 7 to 8 medium to large potatoes
- 1 package bacon
- 32 ounces chicken broth
- 3 tablespoons butter
- 2 tablespoons flour
- 1 pint heavy cream
- 8 ounces cream cheese
- 32 ounces Velveeta cheese
- 2/3 cup milk
- Salt and pepper, to taste
- Sour cream (optional)
- Begin by washing and peeling potatoes. Chop potatoes into bite-sized chunks. Set aside.
- Cut bacon slices in half. I used 12 slices for the soup. Cut each slice into small rectangles.
- In a large pot, cook bacon over medium heat until browned. Remove bacon and place in a paper towel lined bowl. Leave the bacon grease in the pot.
- Put potatoes in the pot and add chicken stock. Make sure you have enough chicken stock to cover the potatoes. One (32 oz) package was enough for my potatoes.
- Turn the heat to high until potatoes begin to boil. Once the boiling point is reached, turn heat back to medium and continue cooking until the potatoes are done.
- Once your potatoes are just about done, melt butter in a separate pan over medium heat. Stir in flour and mix well. Do not allow the mixture to burn.
- Add heavy cream to butter and flour, stirring continuously until the sauce thickens.
- Break the cream cheese into chunks and add to the sauce. Continue stirring until cream cheese is thoroughly melted.
- Your mixture may be getting quite thick at this point. Add a bit of milk to thin, stirring well.
- Cut Velveeta cheese into small squares and slowly mix into the sauce. Continue stirring until cheese is fully melted.
- The potatoes should be done at this point. Check with a fork to make sure. Once your potatoes are done, gently mash a little. You want to leave chunks of potato for your soup. A few gentle presses with a masher should do the trick.
- Slowly pour the cheese sauce into the potatoes, stirring well.
- Serve generous portions of cheese soup into bowls. Sprinkle bacon pieces on top and add a dollop or two of sour cream. Add salt and pepper to taste.
- This soup pairs well with Hawaiian sweet rolls. Enjoy!