This easy homemade potato soup recipe is a staple side for steak dinners at home or an amazing comfort meal on a chilly day.
Anytime I make a potato soup recipe, I’m instantly taken back to my days of waitressing at various steakhouses in my 20s—probably because I ate a cup of potato soup at least four times a week before, after or during my shift. It wasn’t just an affordable option for a college student (like these other budget-friendly soup recipes), it was a filling and tasty one too.
This easy potato soup recipe is just like one you’d find on a steakhouse menu. Its rich and velvety base is loaded with cubes of tender potato, pieces of salty bacon, a healthy dose of melty cheese and a final flourish of green onions for color. Once you learn how to make this potato soup, it will become your go-to comfort food dinner anytime the weather is chilly or you’re feeling a little under the weather.
Potato Soup
Ingredients
- 6 bacon strips diced
- 3 cups cubed peeled potatoes
- 1 small carrot grated
- 1/2 cup chopped onion
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon celery seed
- 14-1/2 ounces chicken broth
- 3 tablespoons all-purpose flour
- 3 cups 2% milk
- 8 ounces Velveeta cubed
- 2 green onions thinly sliced, optional
Instructions
- In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings and set bacon aside. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
- Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese and bacon until melted. If desired, top with green onions and additional bacon.
