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Calling this recipe The Best Potato Soup Recipe EVER might sound like Buzzfeed-style click-bait, but there’s a deliciously good reason why this recipe was featured by a popular YouTube channel and readers have pinned it over 300,000 times.
It’s that good.
Forget watery restaurant-style soups and canned versions. This recipe is guaranteed to be thick, cheesy, creamy, and oh-so-amazing. Consider this your excuse to add a big bowl of potato soup to your weekly meal plan, especially since winter is the prefect time to whip up soups, stews, and all sorts of steaming-hot goodies!
Although, just between you and me, I actually make this soup all year long. 😉
Now, I’m usually a simple recipe kind of gal, but I’ve got to be honest with you—this soup takes a little bit of prep. BUT…it’s totally worth it. Plus, you’ll have a big batch leftover that heats up just the same as fresh, even from the freezer.
Top with crispy bacon and freshly grated cheese, and no one will know the difference!
How to Make the Best Potato Soup Ever
Step 1: Peel and cut the potatoes and carrots. If you opt for baby carrots, you’ll save time and can just chop. Also, if you want to increase the veggie factor, go ahead and add a bit of celery too.
Step 2: Add all veggies to a large pot, sprinkle with onion flakes, and add enough water to cover the veggies. Bring everything to a boil, cover, reduce heat, and simmer for 12 minutes or until potatoes are tender.
Step 3: Drain water after simmering. Let me repeat: drain water after simmering. I forgot to do this the first few times I made the recipe, which made it much too watery. That portion is now highlighted in my recipe binder to remind me!
Step 4: Beat cream cheese and butter in a medium bowl at medium speed until creamy.
Step 5: Add cream of chicken soup to butter-cream-cheese mixture, beating well, then gradually add milk. The key is gradually, otherwise milk will fly out all sides of the bowl. Just speaking from experience…ahem. Then beat until smooth.
Note: You can experiment with homemade cream of chicken soup instead of the canned version if you want to take this soup up a notch!
Step 6: Add milk mixture to vegetable mixture and then stir in 2 cups of water, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes, stirring occasionally.
Step 7: Mash with potato masher to desired consistency. If you like chunkier soup, then you can leave the potatoes alone, but I tend to like mine mashed up a bit. It makes the soup nice and thick.
Step 8: Serve and top individually with bacon bits and cheddar cheese. YUM! Voila! The best potato soup recipe ever. See for yourself!Print
Calling this recipe The Best Potato Soup Recipe EVER might sound like Buzzfeed-style click-bait, but there’s a deliciously good reason. It’s that good.
- 5 large baking potatoes, peeled and cubed (4 1/2 lb)
- 1/8 cup chopped onion
- 2 carrots, thinly sliced
- 8 oz package of cream cheese, softened
- 1/2 cup butter, softened
- 1 (10 3/4 oz) can cream of chicken soup, undiluted
- 2 cups milk
- 2 cups water
- 1 tsp salt
- 1/2 tsp ground pepper
- 8 bacon slices, cooked and crumbled
- Shredded cheddar cheese
- Combine first 3 ingredients in a large Dutch oven; add water to cover. Bring to a boil, cover, reduce heat, and simmer 12 minutes or until potatos are tender. Drain.
- Beat cream cheese and butter in a medium bowl at medium speed with an electric mixer until creamy. Add cream of chicken soup, beating well. Gradually add milk, beating until smooth.
- Add milk mixture to vegetable mixture. Stir in 2 cups water, salt, and pepper. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Mash with potato masher to desired consistancy.
- Top each serving with bacon and cheddar cheese to taste.
- Category: Dinner
- Cuisine: American
Keywords: potato soup, bacon tomato soup
What is your favorite kind of soup to make?
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