The Best Cheesy Potato Soup
There is not much more comforting than a bowl of potato soup on a cold, winter day. Add in some cheese and bacon and you def have a winner! This recipe is the culmination of a couple years making and tweaking my potato soup recipe until I could get it just right for my viewers. Hope you enjoy as much as we did!
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Servings: 10
Ingredients
- 5 lbs red potatoes
- 1 lb bacon
- 1 lb diced ham
- 1/2 cup flour for roux
- 20 oz Velvetta
- 16 oz cheese (cheddar jack or cheddar gruyere)
- 4 cups milk
- 32 oz chicken broth
- 1 can cream of chicken soup (with herbs)
- 1 cup sour cream
- 3/4 tsp Dried rosemary
- 3/4 tsp Dried sage
- 3/4 tsp Dried thyme
- 1 tbsp garlic powder
- 2 tsp smoked paprika
- 1.5 tsp onion powder
- salt to taste
- 2 tsp black pepper
- 3/4 tsp dried dill
- 1 tbsp tomato bouillon
- 1 tsp red pepper flakes
Instructions
- Boil potato’s separately until fork tender in heavily salted water.
- In a separate pot(at least 7qts) Cook ham for a couple min then remove, then cook diced bacon on medium heat and remove once cooked through.
- Add flour and whisk to create a roux.
- Add seasonings and stir into roux (I got ahead of myself and did not do this).
- Slowly add milk and broth. Then cream of chicken and sour cream.
- Stir in shredded cheese a handful at a time then add Velveeta.
- Once Velveeta is melted you can add potatoes, ham, and bacon.
- Turn heat all the way to low and cook for about 10-15 min stirring frequently. Enjoy!
No broth in the list and it says one cup of milk.
Corrected, thanks!
It say sour cream twice. Is this a mistake?
Mistake, I’ll correct it. Thanks!
It’s really good! I did add a finely diced onion after I removed the bacon, before the flour. Allowed to soften and turn translucent before adding flour. It’s really a good recipe.
So glad you enjoyed it!
What if I wanted to cook this in the crockpot? How should I adjust the cooking and the chronological way also
I have a slow cooker recipe as well. Just search potato and both should come up!
I make a potato soup that also includes celery, carrots and onion in it. In my recipe I sauté those in butter by themselves. If I were to incorporate those vegetables in do you think I could do it the same way with this recipe? Just cook them and then put them in at the same time I add the potatoes? Your recipe looks delicious and I’m gonna try to blend yours and mine lol.
Yes, that should be fine!
had to made this for myself and let me tell you this was absolutely boom 💥 !!!
Love it! 🙌
Being Cheese based, any idea how well it freezes/thaws? I would like to freeze in portions for meals later. Has this been done? I know many cheese based items thaw and have a bad/gritty consistency. So just trying to Guage this one before I mess it up! Lol
It was super yummy, despite the bit of burned bacon…haha!
I haven’t tried it, that would be my fear as well.
Its been my experience that if you intend to freeze a cheesy thing like this soup or cheezy dips for later consumption follow these steps. 1st make sure it is cooled to room temp this will help prevent bacteria from growing (never put warm or hot foods in the refrigerator or freezer with out allowing the steam to escape so always vent). I like to refrigerate over night them move to freezer next day. 2) When going to reheat from frozen, dont do it, thaw it 24hrs in the refrigerator first at least 24hrs. 3) the best method i find to reheat anything like this is steam like a steamer in a restaurant if you dont have one you can do the simmer in a doubled ziploc bag. If you freeze the soup or dip in the zip lock bag it makes this method easier. Get a 8 to 12 qt pan filled about half way with hot water place on stove on low heat untill its start to simmer ( tiny little bubbles will start forming) but not boiling. Place sealed and doubled up ziploc bag into simmering water for 10 to 20 min being sure to leave the zip up out of the water (also a side note the ziplock freezer bags hold up alot better as they are thicker) heat soups till it reachs 165°F and enjoy
I do it with my cheese soup all the time just thaw completely and then reheat
You said 1/2 cup of flour in the video but you listed 1/4 which is it?
1/2, corrected it!
Looks great. Will be trying this soon
Thanks!
Will get it corrected, thanks!
What is potato slayer? I’ve never heard of it.
It’s the name of a seasoning from “Fire and Smoke Society” brand. I get it at Walmart.
How much of the potatoe slayer and when do you add it? It’s not on the recipe
2 Tbsp, I need to fix it. Thanks
It’s good but there is no way you got yours to thicken on 1/2 cup of flour. I had to use 2 cups. This has to be a mistake.
No, made it again today with 1/2 cup…. Try adding your milk more slowly for the first couple cups.
You sure you letting your roux cook as well Trey? You must let that flour taste cook out.
Mine thickened almost too much! I added the milk slowly first then gradually added the broth after I was starting to thickened. My soup was so thick, I added extra liquid to thin it out a little. So strange that ours were so different!
I would like to have this to it sounds good
What would be portions for 4 servings instead of 10?
Just cut all the ingredients in half for 5 servings. Only have a little extra.
Mine thickened almost too much! I added the milk slowly first then gradually added the broth after I was starting to thickened. My soup was so thick, I added extra liquid to thin it out a little. So strange that ours were so different!
Made this today – my best friend and her family loved it! Increased bacon to 1.5 lb (try Nueske’s from Wisconsin). Four cups of milk and four cups of chicken broth – double check ingredients. Her husband (very picky) said it was “a solid 10” – thanks!