Best-Ever Potato Soup Recipe
You'll be surprised at the taste of this rich, cheesy concoction - it's not a typical potato soup. I came up with the recipe 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
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 cup chopped onion
- 3 cups 2% milk
- 3 tablespoons all-purpose flour
- 6 bacon strips diced
- 1 tablespoon dried parsley flakes
- 1 can (14-1/2 ounces) chicken broth
- 3 cups cubed peeled potatoes
- 1 small carrot grated
- 8 ounces process cheese (velveeta) cubed
- 1/2 teaspoon each celery seed salt and pepper
- 2 green onions thinly sliced optional
- Carbohydrate 10.5231481276988 g
- Cholesterol 0 mg
- Fat 0.130695937536627 g
- Fiber 1.32400315826307 g
- Protein 1.33933218786073 g
- Saturated Fat 0.0365534375075187 g
- Serving Size 1 1 serving (180g)
- Sodium 77.9180625326376 mg
- Sugar 9.19914496943575 g
- Trans Fat 0.0381700000109309 g
- Calories 47 calories
Directions In a large saucepan, cook bacon until crisp; drain. Add the potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes. Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. Yield: 8 servings (2 quarts). Originally published as Best-Ever Potato Soup in Quick Cooking January/February 1999, p31 Nutritional Facts 1 serving (1 cup) equals 250 calories, 13 g fat (7 g saturated fat), 35 mg cholesterol, 823 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
