The Best Cheesy Potato Soup

December 1, 2023

 

 

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!
4.83 from 34 votes
Print Pin Rate
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
  • 1 tbsp Potato Slayer (optional)
  • 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

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!

Video

152 Comments

  1. Alora Perse

    No broth in the list and it says one cup of milk.

    Reply
    • Matt Ramsey

      Corrected, thanks!

      Reply
      • Tammie

        It say sour cream twice. Is this a mistake?

        Reply
        • Matt Ramsey

          Mistake, I’ll correct it. Thanks!

          Reply
          • Sandra

            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.

          • Matt Ramsey

            So glad you enjoyed it!

        • Leah c

          What if I wanted to cook this in the crockpot? How should I adjust the cooking and the chronological way also

          Reply
          • Matt Ramsey

            I have a slow cooker recipe as well. Just search potato and both should come up!

  2. Becca

    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.

    Reply
    • Matt Ramsey

      Yes, that should be fine!

      Reply
  3. Brock Williamson

    had to made this for myself and let me tell you this was absolutely boom 💥 !!!

    Reply
    • Matt Ramsey

      Love it! 🙌

      Reply
      • Renee

        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!

        Reply
        • Matt Ramsey

          I haven’t tried it, that would be my fear as well.

          Reply
        • Jeremy

          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

          Reply
        • Rhonda Rutledge

          I do it with my cheese soup all the time just thaw completely and then reheat

          Reply
    • Patricia

      You said 1/2 cup of flour in the video but you listed 1/4 which is it?

      Reply
      • Matt Ramsey

        1/2, corrected it!

        Reply
  4. Glen

    Looks great. Will be trying this soon

    Reply
    • Matt Ramsey

      Thanks!

      Reply
  5. Matt Ramsey

    Will get it corrected, thanks!

    Reply
    • JOYCE CHRZANOWSKI

      What is potato slayer? I’ve never heard of it.

      Reply
      • Matt Ramsey

        It’s the name of a seasoning from “Fire and Smoke Society” brand. I get it at Walmart.

        Reply
      • Trey

        4 stars
        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.

        Reply
        • Matt Ramsey

          No, made it again today with 1/2 cup…. Try adding your milk more slowly for the first couple cups.

          Reply
        • Diane M

          5 stars
          You sure you letting your roux cook as well Trey? You must let that flour taste cook out.

          Reply
        • Diana

          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!

          Reply
      • Pauline

        I would like to have this to it sounds good

        Reply
    • Kyleigh

      5 stars
      What would be portions for 4 servings instead of 10?

      Reply
      • Matt Ramsey

        Just cut all the ingredients in half for 5 servings. Only have a little extra.

        Reply
      • Diana

        4 stars
        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!

        Reply
    • Gail A Ridgeway

      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!

      Reply
      • Matt Ramsey

        Awesome, love to hear it!

        Reply
  6. Amy Winningham

    Hello! I am making this tonight and following your recipe. You left out the broth and the incorrect amount of milk in the recipe. Thanks!

    Reply
    • Matt Ramsey