Ingredients for Better Than A Baked Potato Soup
- 5 lbs red potatoes
- 1 medium onion
- 3 celery stalks
- 4-5 cups chicken broth
- 1 cup sour cream
- 16 ounces Velveeta cheese
- 1 dash white pepper
- 1 pinch salt
- 1 dash liquid smoke (optional)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped chives
- 1/2 cup bacon bits or 1/2 lb bacon, fried and crumbled
- water (if needed)
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How to Make Better Than A Baked Potato Soup
- Peel and cut the potatoes into 1-inch chunks.
- In a large pot or Dutch oven, combine potatoes, onion, and celery.
- Pour in chicken broth. Add water if needed to ensure vegetables are fully submerged.
- Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- If desired, carefully drain off some of the liquid for a thicker soup. Alternatively, leave it as is for a thinner consistency.
- Using a potato masher, mash the potatoes to your desired consistency – chunky or creamy.
- Stir in white pepper, salt, and liquid smoke (if using).
- Add sour cream and velveeta cheese. Heat gently, stirring frequently, until the cheese is melted and the soup is smooth.
- Ladle the soup into four bowls.
- Top each bowl with shredded cheddar cheese, chives, and bacon bits.
- Enjoy your delicious Better Than Baked Potato Soup!
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
40g
Fat
81g
Carbs
23g
