Cheesy Potato Soup Recipe
This Cheesy Bacon Potato Soup makes a huge pot so you can enjoy it with friends and family during the winter months. It makes a great recipe to take to a potluck. Throw it in a crockpot to keep it warm. It's full of potatoes, bacon and cheese. You are going to LOVE this potato soup recipe this winter!
Servings: 12 servings
- 8 c. yukon gold potatoes peeled and cubed into 1'' pieces
- 1 yellow onion minced
- 2 c. carrots peeled and diced
- 12 C water HOT
- 12 chicken bouillon cubes
- 1 1/2 c. butter
- 1 1/2 C flour
- 15 oz jar Cheese Whiz
- 3 oz Real Bacon Bits by Oscar Mayer
Peel and chop the vegetables. Place potatoes, carrots and onion in a LARGE pot filled with water. Bring to a boil and cook until crisp tender, about 8 minutes. When they are done pour them into a strainer and drain water.
In your large pot melt the butter over medium heat. When the butter has melted, add your flour. Whisk until it is a silky smooth mixture.
Add your 12 cups hot water to butter mixture and whisk to combine. Then add the bullion cubes. Stir the mixture until it starts to thicken up and bullion cubes have dissolved about 5-10 minutes.
When the soup has thickened add the jar of cheese whiz. Stir to incorporate. Add your cooked veggies and bacon pieces after the cheese has melted.
Calories: 522kcal | Carbohydrates: 40g | Protein: 13g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 1924mg | Potassium: 947mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7555IU | Vitamin C: 21.1mg | Calcium: 215mg | Iron: 6.2mg