Cheesy Potato Soup with Bacon
This is one of my husband’s favorite soups. I like that it is easy to make, yet it is still tasty. One of my favorite ways to stay warm on a snowy day is with a hot bowl of hearty soup. This definitely fits the bill! If you like chunky potato soup with more than just potatoes, you will enjoy this recipe.
Here’s what you need:
3 carrots, 3 stalks of celery, half of a medium-sized onion (or one small), 4-5 medium potatoes, paprika, 4 cups chicken broth (or 4 tsp bouillon + 4 cups water), 6 oz. of Velveeta, and 1/2 to 1 lb of bacon.
Peel and slice the carrots into coins. Chop the celery, and the onion. Altogether, this is a little over 4 cups of mirepoix.
In a large pot, heat about 1 1/2 tsp of olive oil over medium heat. Add the mirepoix. Cook and stir for a few minutes, just until the onion starts to soften.
Meanwhile, peel and chop the potatoes. I like to take about half of a potato and mince it into tiny pieces. These small pieces dissolve as the soup is cooking and the starches help the soup thicken. You should get about 4 to 5 cups of potatoes (depending on the size of your starting potatoes).
Add the potatoes to the pot, along with the broth or combination of water & bouillon. Sprinkle in some paprika. I never measure (next time!), but I’m guessing I put in anywhere from 1/4 to 1/2 of a teaspoon.
Bring to a boil, and the reduce heat. Let simmer until potatoes are tender, which is usually about 15 minutes.
Meanwhile, cook the bacon. I like to use thick-sliced bacon in general, but especially if it’s going to be crumbled into a dish.
Let it drain on paper towels to soak up any extra grease. You want the bacon to be done, but not crispy. If it crunches, it’s been overcooked. I could do a whole post on how to cook bacon the right way (maybe someday I will…). Crumble the bacon into bite-sized pieces and set aside.
Cube the Velveeta and stir into the soup. Don’t let the soup return to a boil after stirring in the cheese.
Once the cheese has melted, it’s ready to serve!
It’s best to sprinkle each bowl with some bacon just before serving. If you stir the bacon into the pot of soup, it will soften and be not nearly as yummy.
This time I served this soup with slices of french bread I toasted under the broiler with some butter on top. It was delicious; the perfect way to warm up on a cold, snowy day!
Cheesy Potato Soup with Bacon
Adapted years ago from a recipe I acquired somehow… I guess it’s now my own!
3 medium carrots, sliced
3 stalks of celery, sliced
1/2 medium onion, diced
4-5 medium potatoes, cubed
4 cups chicken broth
1/4-1/2 tsp paprika
6 oz Velveeta cheese, cubed
1/2-1 lb bacon, cooked and crumbled
Heat a small amount of olive oil (about 1-1 1/2 tsp) in a large pot. Add carrots, celery, and onion. Cook and stir until onion begins to soften. Add potatoes, broth, and paprika. Bring to a boil, then reduce heat. Simmer until potatoes are tender, about 15 minutes. Add Velveeta and stir until melted. Do not boil after adding cheese. Serve immediately.
Serves 4-5 as a main dish.