Recipe of Homemade Best Potato Soup Ever

Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Homemade Best Potato Soup Ever. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Best Potato Soup Ever, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Best Potato Soup Ever delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Best Potato Soup Ever is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Best Potato Soup Ever estimated approx 1 hour.

To begin with this recipe, we must prepare a few ingredients. You can have Best Potato Soup Ever using 11 ingredients and 7 steps. Here is how you cook it.

I've made this about 10 times. It's a very good, "loaded potato" soup. I've added my personal tips and suggestions to assure yours comes out as good as mine!

Ingredients and spices that need to be Prepare to make Best Potato Soup Ever:

1. ingredents
2. 6 slice bacon, diced
3. 3 cup potatoes, peeled, and cubed
4. 1/2 cup onion, chopped
5. 1 small carrot, grated
6. 1 can chicken broth, 14.5 oz. (I always have to add an extra 8 oz)
7. 1/2 tsp EACH, celery seed, salt, pepper
8. 3 cup 2% milk
9. 3 tbsp flour
10. 8 oz processed cheese, cubed (Velveeta)
11. 1/2 cup green onions, chopped (optional)

Steps to make to make Best Potato Soup Ever

1. In the vessel you are going to make your soup in, Cook diced bacon until extra crisp, remove and drain excess fat from vessel. (I reserve about a tablespoon of grease to add back at the end!)
2. Add cubed potatoes, onion, carrot, seasonings and chicken broth. Bring to a simmer, cover for 15 minutes or until potatoes are fork tender
3. While the soup is simmering, mix the milk and flour until well incorporated. I actually use an immersion blender (stick blender). Make sure heat is low. Add SLOWLY to soup mixture. I actually temper the milk by adding some hot broth to it first before adding the whole thing in to prevent the milk from curdling.
4. Slowly increase heat to medium, stirring on a regular. Once the soup has hit a higher SIMMER, NOT boil, stir constantly for 2 minutes to thicken. This prevents it from "breaking."
5. Add the cubed processed cheese and bacon back to soup, stir until cheese is melted. Top with green onions if you'd like and serve!
6. ** got from taste of home, winning recipes*** also, I have used real cheese, and it is good, just not as creamy. :)
7. I also add about a tablespoon of bacon grease back to the soup when I add the cheese and bacon back! Adds great flavor!

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