Total Time
Prep 15 mins
Cook 20 mins

This is a super easy and delicious soup from a restaurant called The Market Place. Using precooked or leftover bacon is a time-saver. I use light sour cream and light Velveeta for less fat content. Note that butter is optional, but sour cream a must. Enjoy!

Ingredients Nutrition


  1. Place potatoes and onion in large pan and barely cover with water.
  2. Cook until potatoes are tender; do not drain.
  3. Mash with potato masher to desired consistency.
  4. Add butter, if using, sour cream, velveeta, salt & pepper, and garlic powder.
  5. Heat until cheese is melted - do not boil.
  6. If mixture is too thick, add milk to desired soupy consistency.
  7. Serve with crumbled bacon on top of each serving. Great with a thick, hearty bread!


Most Helpful

Great "shortcut" recipe for a wonderfully thick and cheesey potato soup. I did add the optional butter and I used cheddar cheese instead of Velveeta. Used my hand-held immersion blender instead of a masher. I garnished with chives and the bacon. I'll make this again. Thanx!

*Parsley* March 07, 2006

This was very good! I followed it exactly, except I only had 26 oz. of hashbrowns. It was still delicious! And I sprinkled a mexican cheese blend on top along with the bacon. We will definately have this again!!

hkcurry July 17, 2005

This is a wonderful soup for cold winter days. Very filling!

wroblewski November 30, 2008

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