It’s no secret that we love potatoes. Fry ’em, mash ’em, or bake ’em and we’ll take ’em. We’re even down for eating them in soup form, such as in our Favorite Potato Soup! This creamy, cheesy, spud-filled dish might just be the best way to consume them. It’s warm and hearty and just so good for the soul! We will love potatoes forever and this will endlessly be our Favorite Potato Soup!
Ingredients
- 6 strips bacon, diced
- 3 cups potatoes, peeled and cubed
- 1 small carrot, grated
- 1/2 cup onion, chopped
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon celery seed
- 1 (14.5-ounce) can chicken broth
- 3 cups 2% milk
- 3 tablespoons all-purpose flour
- 8 ounces Velveeta®, cubed
- 2 green onions, thinly sliced, for garnish
Directions
Step 1 –In a large saucepan over medium heat, cook the bacon pieces, stirring occasionally, until they are crisp.
Step 2 –Transfer 1/2 of the cooked bacon to a plate, then drain the excess grease.
Step 3 –Add the potatoes, the carrot, the onion, the parsley, the salt, the pepper, the celery seed, and the chicken broth to the cooked bacon and bring to a boil.
Step 4 –Reduce the heat to a simmer. Cover and cook the soup mixture until the potatoes are tender, about 10-15 minutes.
Step 5 –In a small bowl, add the milk and the flour and stir until it is smooth.
Step 6 –Stir the milk mixture into the soup mixture and bring to a boil. Cook, stirring constantly, until it has thickened, about 2 minutes.
Step 7 –Stir the Velveeta into the soup and cook until it has melted.
Step 8 –Serve the soup garnished with the green onions and the reserved bacon pieces.
