Creamy Potato Soup
 
Prep time
Cook time
Total time
 
A delicious, hearty, creamy soup that will fill you up and warm you up on those chilly winter evenings.
Author:
Serves: 6-8 Servings
Ingredients
  • 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
Instructions
  1. Bake your potatoes in the oven at 400 degrees for 45 minutes to an hour or until they are tender, but not mushy.
  2. 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.
  3. 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).
  4. 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.
  5. Turn the stove back up to medium heat. Add in the milk and stir together.
  6. When you have a consistent mixture, add in the Velvetta cheese cubes. Melt the cheese cubes and stir until evenly mixed.
  7. Dip soup into bowls and top with shredded cheddar cheese, bacon pieces and sour cream.
Recipe by While He Was Napping at https://www.whilehewasnapping.com/2012/06/creamy-potato-soup/