Potato Soup

290 faves | 5 recommends
More from this source
Honey & Jam
Nutrition per serving    (USDA % daily values)


Although I haven't tried this particular recipe yet, I do love potato soup. And I will try it soon. I know the recipe mentions cheddar farther on in the recipe. I would probably use a mild or medium cheddar because that's what I always have around the house. But Velveeta.....mmmmmm. How nice and creamy that would make it. And Jay's idea of some Cayenne would be a good addition.
564522e6765c   •  1 Nov   •  Report
Good stuff - but I didn't use the bacon because I don't eat bacon. I also used 6 oz of velveeta instead of the shredded cheese and substituted the heavy cream with a powdered milk mix to mimick heavy cream so my husband who is lactose intolerant can eat this. It's really good and perfect for the fall.
Angela Fenus Tingblad   •  31 Oct   •  Report
I wanna try it,looks really delicious:)
d5c12a9200db   •  18 Oct   •  Report
Made it twice now, boy is it good. If you know me I like to heat it up so a sprinkling of Cayenne is just what it called for.
Jay Mantie   •  31 May   •  Report
Add a comment

Ingredients for 7 servings

6 cups peeled and cubed potatoes

1/2 cup chopped carrots

3/4 cup chopped onion

2 cube chicken bouillon

3 cups water

1/2 teaspoon salt (or to taste)

1 pinch ground black pepper

2 tablespoons all-purpose flour

3 cups heavy cream

2 1/2 cups shredded cheese

1 1/2 cup chopped bacon

You might also like

Loaded Potato Soup
Framed Cooks
Baked Potato Soup
Simply Recipes
Creamy Potato Soup
Sweet Potato Soup
Gluten Free Goddess
Loaded Baked Potato Soup With Crispy Bacon
Nourished Kitchen
Kale, White Bean, And Sweet Potato Soup
Whole Living
Dahi Ke Aloo (Potato And Yogurt Soup)
Indian Simmer
Potato Leek Soup
Perfect Potato Soup
The Pioneer Woman
Lightened Loaded Potato Soup
Handle the Heat