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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2 quarts)

Ingredients

  • 6 bacon strips, diced
  • 3 cups cubed peeled potatoes
  • 1 small carrot, grated
  • 1/2 cup chopped onion
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon celery seed
  • 1 can (14-1/2 ounces) chicken broth
  • 3 tablespoons all-purpose flour
  • 3 cups 2% milk
  • 8 ounces process cheese (Velveeta), cubed
  • 2 green onions, thinly sliced, optional

Directions

  • 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.

Best-Ever Potato Soup Tips

How do you make potato soup thicker?

If you prefer a thicker soup, you can add an additional tablespoon of flour, or substitute some of the 2% milk for whole or heavy cream. These thickening ideas work just as well, too.

What if I don’t have Velveeta?

If you don’t have Velveeta, cheddar or Colby jack are good substitutes. Have extra cheese on hand? Put it to good use with these recipes that use up your favorite cheese!

What goes well with potato soup?

There's nothing like oven-fresh bread to go with homemade soup! Check out Mom’s Italian loaf , icebox rolls or any of our other bread recipes.
Nutrition Facts
1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.

Reviews

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Average Rating:
  • Sunshinebakerpa
    Jan 30, 2021

    This is really good!!! I sautéd the carrots and onions in a bit of the bacon grease for more flavor. I used a bit celery salt and Yukon gold potatoes since that’s what I had. I used a very small amount of Velveeta for its creaminess and for the rest I used aged cheddar cheese.

  • Brandy
    Jan 22, 2021

    Best soup!!!! I made a batch and my husband who hates soup even loved it! His only recommendation was next time a double batch!!!

  • Melissa
    Jan 20, 2021

    This really is the best potato soup ever! All I changed was adding more carrots (diced).

  • Mel
    Jan 18, 2021

    This recipe is almost the same as one i have been using however i use a combination of cream cheese and pepperjack cheese I add fresh diced celery and use celery salt instead of "seed" the person who said the celery seed was to strong must have used the wrong measurement or celery powder "great recipe"

  • mbrobert
    Jan 12, 2021

    Fabulous soup! My husband and 9 year-old grandson request this soup often. The only changes I make is to use Better than Bouillon chicken flavor mixed with water rather than broth and Mexican Velveeta cheese. A friend said she combined sweet potatoes and white potatoes in her soup and loved it.

  • Cithaly
    Jan 8, 2021

    I am awful at cooking, yet I found this recipe easy despite my challenges as a chef. Loved the flavor, so did my family. I did use the bacon grease that came out the bacon to sauté the onions then add the rest of the veggies.

  • Brenda
    Dec 17, 2020

    This was so much more flavorful than most potato soups I have tried. In fact, I do not usually bother ordering or making potato soup as it is usually pasty and bland. I made as written except used only 1/4 tsp celery seeds. My husband enjoyed it and is looking forward to leftover soup this weekend. Thanks for new take on potato soup.

  • antares7751
    Dec 2, 2020

    I can't believe anyone would think that 1/2 tsp of celery seed would have an overpowering awful taste in a big pot of soup. I thought the soup tasted fine, and could not taste the celery seed.

  • Rowyn
    Nov 28, 2020

    This is such a delicious soup! It’s hearty and a crowd pleaser. I also swap out the velvets for shredded cheddar or a mix shredded cheese and use some heavy cream in place for some of the milk.

  • pschof2246
    Nov 24, 2020

    So disappointed in this soup! I made this exactly as the recipe read. For my family, the celery seed gave this a bitter, awful taste. So upsetting to try a new recipe, spending time and money, only to be so disappointed!