Recipe: Cheesy Bacon Potato Soup
Several people have asked me for my soup recipe, so here it is! (Fully illustrated and with a bonus!cute measuring cup.) It’s pretty simple to make, and very tasty.
- 10 good sized potatoes
- 26oz of Velveeta cheese
- 4 cups of whole milk
- 2 cups cold water
- 2 sticks (1 cup) butter
- 4 tbsp white flour
- 80 oz (5 pints) chicken broth
- 12 oz turkey or pork bacon
- 1/4 tsp pepper
- 1/2 tsp crushed basil leaves
- 1/4 tsp garlic powder
Prep & Cook Time: about 1 hour.
Serves about 10 people.
Wash and peel potatoes, then cut into reasonably bite-sized pieces. Place chopped potatoes into a large cooking pot filled with cold water. Let sit about ten minutes while you prep other ingredients.
Chop bacon into half-inch pieces and cook in frying pan until well-done. Set aside.
Dice Velveeta cheese into one-inch cubes and place aside in a clean bowl for later.
Heat the pot of potatoes on high, then boil until the potatoes are soft but not mushy. Strain the potatoes and rinse in cold water. Rinse out the pot before placing the potatoes back inside. (This gets rid of some of the starchy foam stuff that results when you boil potatoes, and makes your soup smoother to the taste; it also stores and reheats better this way.)
Pour chicken broth plus two (2) cups of cold water over the potatoes, add the garlic, pepper, and basil, and bring it all back to a boil.
In a separate saucepan, heat three (3) cups of whole milk and one (1) cup of butter on medium heat until butter is mostly melted. Add the cubed cheese and stir frequently until the cheese is melted and you have a smooth, creamy sauce.
Add the cooked bacon to the potatoes and broth. Stir occasionally. Once it comes to a boil, reduce the heat to low.
In a separate bowl, combine one (1) cup of milk with four (4) tablespoons of flour, and whisk until the mixture begins to thicken. Add this to the potatoes and broth and stir well.
Finally, add the cheese sauce to the potatoes and broth — be careful it doesn’t splash, as it will be hot!
Stir well, simmer on low until soup begins to bubble, then remove from heat and serve.
I used two pots to make soup, as I was making a large batch and did not have a giant enough pot. You can easily cut the recipe ingredients in half for smaller portions.
I also don’t add extra salt, as the chicken broth plus the cheese tends to add plenty. Of course you can season it to taste!
Also, is this not the CUTEST little measuring cup?!
You can add more/less cheese to taste. If you want thicker broth, reduce the amount of liquids (chicken broth and water), or add more flour or a thickening agent of your choice.
For storing, simply pour excess soup into a sealable glass jar or container and refrigerate. Re-heat on the stove or in the microwave as needed.
Thanks for reading!