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–+ servings
Bowl of soup with bacon and cheese on platter with two spoons
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5 from 1 vote

Creamy Potato Soup

A tried and true classic family recipe this Creamy Potato Soup is one that you won't want to miss. Easy, delicious and feeds a crowd.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6
Calories: 610kcal
Author: Tornadough Alli

Ingredients

  • 6 medium russet potatoes peeled and diced
  • 1 medium yellow onion chopped
  • 8 slices bacon cut into pieces
  • 3 whole carrots peeled and diced
  • 3 stalks celery diced
  • 1/2 cup smoked sausage diced
  • 8 cups chicken broth
  • 3 Tablespoons flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 jalapeño seeded and finely chopped, optional
  • 1 cup Velveeta cheese cubed
  • 1/2 cup Pecorino Romano shredded (or parmesan)

Instructions

  • Cook bacon in large pan, on medium heat till fat is rendered. Remove bacon and set aside for soup and garnish. Spoon out bacon grease, leave a Tablespoon to cook vegetables.
  • Add onion, carrots, jalapeno, and celery to pan and cook for 5-7 min. Stir occasionally
  • Add potatoes and cook another 5 minutes.
  • Place sausage in the pan and add the chicken broth. Cook 10 to 15 minutes, until potatoes are soft.
  • Whisk flour into milk and add to the soup, mix in well. Let cook for another 5 minutes.
  • Turn off stove and add velveeta and heavy cream. Stir until velveeta is melted in soup is smooth.
  • Using an immersion blender, blend just enough to make soup thicker, but leave chunks. If so desired can blend until soup is completely creamy and no chunks are left.
  • Add Pecorino Romano and stir well.
  • Garnish soup with bacon pieces and Pecorino Romano or other shredded cheese.

Notes

  1. You can make your soup thicker by mixing cornstarch and water, see the tips above.
  2. You can swap out the vegetables and meats in this recipe to suit your needs.
  3. We like to use an immersion blender for this recipe but you can use a regular blender as well.
  4. If you cant find Pecorino Romano you can sub with Parmesan cheese instead.

Nutrition

Calories: 610kcal | Carbohydrates: 56g | Protein: 25g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 2285mg | Potassium: 1569mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5920IU | Vitamin C: 40mg | Calcium: 435mg | Iron: 3mg