Best-Ever Potato Soup
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. —Coleen Morrissey, Sweet Valley, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/2 cup chopped onion
- 3 cups 2% milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon pepper
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon celery seed
- 1 can (14-1/2 ounces) chicken broth
- 6 bacon strips diced
- 3 cups cubed peeled potatoes
- 1 small carrot grated
- 8 ounces process cheese (velveeta) cubed
- 2 green onions thinly sliced, optional
- Carbohydrate 6.62575677753857 g
- Cholesterol 14.28 mg
- Fat 9.59330136221612 g
- Fiber 0.732579046537643 g
- Protein 3.33982299314919 g
- Saturated Fat 3.16940141026393 g
- Serving Size 1 1 servings (2 quarts). (158g)
- Sodium 256.738910289048 mg
- Sugar 5.89317773100092 g
- Trans Fat 1.07763917469042 g
- Calories 126 calories
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.
