Ingredients for Best Ever Potato Soup
- 4 slices bacon, diced
- 2 lbs russet potatoes, peeled and cubed
- Chicken Broth
- 1 medium carrot, chopped
- 1 medium onion, chopped
- Dried Parsley Flakes
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- All Purpose Flour
- 1/2 cup milk
- Velveeta Cheese
- 2 green onions, thinly sliced (for garnish, optional)
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How to Make Best Ever Potato Soup
- Cook bacon in a large saucepan over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the pan.
- Add potatoes, carrots, and onions to the saucepan with the bacon grease. Cook for 5-7 minutes, stirring occasionally, until slightly softened.
- Pour in chicken broth, add parsley, celery seed, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- In a small bowl, whisk together flour and milk until smooth.
- Gradually whisk the flour mixture into the soup. Bring to a simmer and cook for 2-3 minutes, or until the soup has thickened slightly.
- Stir in the shredded cheddar cheese until melted and the soup is heated through.
- Stir in the cooked bacon.
- Garnish with sliced green onions, if desired. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
14g
Fat
43g
Carbs
7g
