Easy Homemade Best Potato Soup Ever Recipe

Easy Homemade Best Potato Soup Ever Recipe

Easy Homemade Best Potato Soup Ever Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Best Potato Soup Ever here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

Best Potato Soup Ever is one of the most popular of current trending foods on Pinterest. It’s easy, it’s quick, and its yummy. It is enjoyed by millions every day. Best Potato Soup Ever is something which I’ve loved when my friend come in week day. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade Best Potato Soup Ever Recipe

  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)

How To Make Easy Homemade Best Potato Soup Ever Recipe

  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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