Is this soup good? Well, let me tell you a few things and then you can decide. So, it’s 80ºF outside and I made soup… Also, it’s 80ºF outside and I made soup FROM SCRATCH. That means I heated my house with the oven and the stove. But you know what? This Creamy Potato Soup was TOTALLY. WORTH. IT.
But that’s not all. My toddler cleaned his bowl. He’s not a terribly picky eater; but, if you have a toddler or have ever tried to feed one, you know that eating everything in their bowl at dinner time is kinda a BIG DEAL. It’s gotta be good stuff for that to happen.
Oh, and, we ate dinner twice. For real. Twice. Not “we had seconds”, but “we ate dinner twice.” I had even put it away in the fridge and we had to reheat it to eat again. I had to cook more bacon, which I truthfully don’t enjoy.
And lastly, it freezes AMAZINGLY! So, you tell me… Do you think this is good soup and worth a try?
CREAMY POTATO SOUP
If you’re looking for a delicious, hearty soup then stop looking because you’ve found it. This is the ultimate example of comfort food. It will fill you up, warm you up and lift your mood up. That’s a lot of up from just a soup. Are you ready to try the best creamy potato soup ever? Then, grab the recipe!
Serves: 6-8 Servings
- 6 medium red potatoes
- 4-6 pieces of bacon or ½ cup bacon bits
- 1 yellow onion
- ½ cup Velvetta cheese cubes
- 6 cups of Chicken Broth
- 3 cups of milk
- 1 Tbs garlic powder
- 1 Tbs parsley flakes
- 2 tsp celery salt
- Shredded cheddar cheese
- Sour Cream
- Bake your potatoes in the oven at 400 degrees for 45 minutes to an hour or until they are tender, but not mushy.
- Dice up your onions and saute them in a large pot with a small amount of butter. Once the onions are sauteed, add your chicken broth and turn the stove to low heat.
- Cook up your bacon and blot the grease off with paper towels. Break or cut into little pieces (skip this step if you are substituting bacon bits).
- Peel the potato skins off and mash the potatoes. For a thicker soup, mash the potatoes to the consistency of mashed potatoes. For a chunkier soup, leave large pieces of potato unmashed. Add mashed potatoes to the chicken broth.
- Turn the stove back up to medium heat. Add in the milk and stir together.
- When you have a consistent mixture, add in the Velvetta cheese cubes. Melt the cheese cubes and stir until evenly mixed.
- Dip soup into bowls and top with shredded cheddar cheese, bacon pieces and sour cream.