Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

This is really delicious and everyone loves it. I usually put all of the veggies (but potatoes)in the food processor and chop fine. You'll be surprised at the flavor.

Ingredients Nutrition

Directions

  1. In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
  2. Cover, bring to a boil and cook for about 20 min.
  3. until the vegetables are tender.
  4. Add the bacon.
  5. Mix the flour into the milk until well blended.
  6. Add to the soup and stir well.
  7. Add the cheese and heat until melted.

Reviews

Most Helpful

This was a very good potato soup. I ended up undercooking 1/2 of the pot and freezing it for future use. It was aromatic and yummy. My husband says it's definitely a 4 star. Thanks for a wonderful recipe.

Tish August 13, 2002

My husband tried "baked potato soup" at a nice resturant in NYC, and this is the closest thing i have found to matching it. It is wonderful, and I would suggest having some crusty bread around for dipping in the "broth" left in your bowl. (I will admit that I didn'n have any bacon in the house so I substituted Hormel"Real Bacon" bacon bits for the cooked bacon)

kristin porter May 13, 2002

A good start on potato soup. This was my first try at it and I followed the recipe exactly. It is a bit salty for my taste (and I like salt!) so I'll omit the 1 tsp salt next time. I think I will also try some evaporated milk or half & half in place of part of the regular milk for a more creamy texture. Nice flavor. Thanks!

muddydog November 05, 2014

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