Delicious Cheesy Potato Soup Recipe

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.

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.

Ingredients

• 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)

Instructions

1. Begin by washing and peeling potatoes. Chop potatoes into bite-sized chunks. Set aside.
2. Cut bacon slices in half. I used 12 slices for the soup. Cut each slice into small rectangles.
3. 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.
4. 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.
5. 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.
6. 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.
7. Add heavy cream to butter and flour, stirring continuously until the sauce thickens.
8. Break the cream cheese into chunks and add to the sauce. Continue stirring until cream cheese is thoroughly melted.
9. Your mixture may be getting quite thick at this point. Add a bit of milk to thin, stirring well.
10. Cut Velveeta cheese into small squares and slowly mix into the sauce. Continue stirring until cheese is fully melted.
11. 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.
12. Slowly pour the cheese sauce into the potatoes, stirring well.
13. 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.
14. This soup pairs well with Hawaiian sweet rolls. Enjoy!

Photo Guide

Wash, peel, and chop potatoes.

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