If you are craving comfort food that feels like a warm hug in a bowl, you need to try this Creamy Bacon Potato Soup with Velveeta Recipe. It combines tender potatoes, crispy bacon, and melty Velveeta cheese to create a rich and satisfying soup that’s perfect for chilly days or anytime you want something truly cozy. Each spoonful delivers a luscious texture with just the right balance of savory flavors, making this a go-to recipe you’ll want to keep on repeat.
Ingredients You’ll Need
Gathering simple but essential ingredients is the key to nailing this soup’s deliciousness. Each element plays a crucial role, from the smoky bacon that adds depth, to the Velveeta which brings unmatched creaminess, and the medley of vegetables and seasonings that brighten the whole dish.
- Bacon strips, diced: Provides smoky, crispy goodness that infuses the soup with flavor.
- Cubed peeled potatoes: The hearty base offering creamy texture and body.
- Grated carrot: Adds a subtle sweetness and lovely color contrast.
- Chopped onion: Builds a fragrant, savory foundation for the soup.
- Dried parsley flakes: Sprinkle harmony and freshness into each bite.
- Salt, pepper, and celery seed: Essential seasonings to boost flavor complexity.
- Chicken broth: Creates a savory, liquid backdrop that ties the ingredients together.
- All-purpose flour: Thickens the soup perfectly when whisked with milk.
- 2% milk: Adds creaminess without weighing the soup down.
- Velveeta, cubed: Melts beautifully, making the soup irresistibly creamy and smooth.
- Green onions (optional): A fresh, mild crunch to finish each bowl.
How to Make Creamy Bacon Potato Soup with Velveeta Recipe
Step 1: Cook Bacon and Simmer Vegetables
Start by cooking the diced bacon in a large saucepan over medium heat until it’s perfectly crisp while stirring occasionally. Once done, drain any excess fat so the soup won’t be greasy but still packed with flavor. Add the cubed potatoes, grated carrot, chopped onion, and all the seasonings along with the chicken broth. Bring everything to a boil before reducing the heat and letting it simmer covered until the potatoes are tender — about 10 to 15 minutes. This slow simmer develops a deep, comforting base where every bite is full of homestyle goodness.
Step 2: Whisk Flour and Milk, Then Thicken
While your vegetables are gently cooking, whisk the all-purpose flour and milk together in a separate bowl until you have a smooth mixture. This step is crucial because it prevents lumps and helps the soup thicken evenly. Pour this mixture into the simmering soup, stirring constantly. Bring it back to a boil and keep stirring for about two minutes as the soup thickens beautifully into a velvety consistency that clings to your spoon.
Step 3: Melt in Velveeta Cheese
Now comes the best part: stirring in cubed Velveeta cheese until it melts and melds into the soup, turning it decadently creamy and rich. This cheese gives the soup that signature smoothness and cheesy flavor that sets this recipe apart. When ready to serve, sprinkle sliced green onions on top for a fresh pop of color and mild zing that complements the richness perfectly.
How to Serve Creamy Bacon Potato Soup with Velveeta Recipe
Garnishes
While the soup stands out on its own, toppings can elevate the experience. Crispy crumbled bacon, shredded sharp cheddar, or a dollop of sour cream bring extra layers of flavor and texture that make each spoonful more exciting. Fresh chopped green onions or chives add a light crunch and fresh burst that balances the velvety soup.
Side Dishes
This soup pairs wonderfully with crusty bread to soak up all the luscious broth and cheese or a simple green salad to add freshness to the meal. Garlic bread or warm dinner rolls also complement the richness of the soup and round out the dining experience perfectly.
Creative Ways to Present
For a fun twist, serve the Creamy Bacon Potato Soup with Velveeta Recipe in individual bread bowls or hollowed-out mini pumpkins for a cozy, crowd-pleasing presentation. You could also layer it as a dip for baked potatoes or serve alongside a baked potato bar to indulge in all those classic potato toppings in soup form.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup into airtight containers and store them in the refrigerator for up to 3 days. The flavors actually deepen as the soup rests, making the next day just as delicious, if not better!
Freezing
You can freeze the Creamy Bacon Potato Soup with Velveeta Recipe, but keep in mind the texture might change slightly. Freeze it in portioned containers for up to 2 months. To avoid the soup becoming grainy, it’s best to reheat it gently and stir frequently.
Reheating
Reheat the soup slowly on the stovetop over medium-low heat, stirring often until warmed through. If it thickens too much, add a splash of milk or broth to restore creaminess. Avoid microwaving if you want to maintain the best texture and flavor.
FAQs
Can I use a different type of cheese instead of Velveeta?
Absolutely! While Velveeta gives the soup its signature smooth melt, you can substitute with sharp cheddar or a blend of cheeses for a different flavor profile. Just keep in mind that the texture might change slightly.
Is it possible to make this soup vegetarian?
Yes, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add sautéed mushrooms or smoked paprika to mimic a smoky flavor.
Can I use frozen potatoes for this recipe?
Fresh potatoes are best as they hold their shape better and give you that perfect creamy bite. Frozen can be used in a pinch, but they might become a bit mushy as they thaw and cook.
How do I know when the soup has thickened enough?
After adding the flour and milk mixture, the soup should boil and thicken within a couple of minutes. It will coat the back of a spoon nicely without being too gelatinous or watery.
Can I make this soup in a slow cooker?
Definitely! Start by cooking the bacon and sautéing the veggies on the stove. Then transfer everything to a slow cooker, add the broth, and cook on low for 6 to 8 hours. Add the flour-milk mixture and Velveeta cheese in the last 30 minutes to ensure it thickens properly.
Final Thoughts
This Creamy Bacon Potato Soup with Velveeta Recipe is undeniably one of those comforting dishes that’s easy to whip up and impossible not to adore. It’s perfect for family meals, casual gatherings, or whenever you need a bit of cozy warmth in a bowl. I promise once you make it, you’ll want to keep it in your soup rotation forever. So grab your ingredients, and treat yourself to a bowl of pure, cheesy, bacon-infused joy!
Print
Creamy Bacon Potato Soup with Velveeta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings (2 quarts)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Potato Soup features tender potatoes cooked with bacon, carrots, onions, and seasoned with parsley, celery seed, salt, and pepper, all simmered in chicken broth and enriched with milk and melted Velveeta cheese. Perfect for a cozy meal, this soup can be garnished with green onions and your favorite baked potato toppings for extra flavor and texture.
Ingredients
Soup Base
- 6 bacon strips, diced
- 3 cups cubed peeled potatoes
- 1 small carrot, grated
- 1/2 cup chopped onion
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon celery seed
- 1 can (14-1/2 ounces) chicken broth
Thickening Mixture
- 3 tablespoons all-purpose flour
- 3 cups 2% milk
Cheese and Garnish
- 8 ounces Velveeta, cubed
- 2 green onions, thinly sliced (optional)
Instructions
- Cook the bacon: In a large saucepan over medium heat, cook the diced bacon strips until crisp, stirring occasionally to prevent burning. Once cooked, drain off any excess drippings to reduce greasiness in the soup.
- Add the vegetables and broth: To the same pan with the bacon, add the cubed potatoes, grated carrot, chopped onion, dried parsley flakes, salt, pepper, celery seed, and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 to 15 minutes, or until potatoes are tender when pierced with a fork.
- Prepare the flour and milk mixture: While the potatoes cook, whisk together the all-purpose flour and 2% milk in a separate bowl until smooth. This step helps prevent lumps and creates a smooth roux base for thickening the soup.
- Thicken the soup: Gradually stir the flour and milk mixture into the simmering soup. Bring the soup back to a boil over medium heat, stirring constantly, and cook for about two minutes until the soup thickens to a creamy consistency.
- Incorporate the cheese: Stir in the cubed Velveeta cheese until fully melted and incorporated, adding richness and a velvety texture to the soup.
- Garnish and serve: Ladle the soup into bowls and garnish with thinly sliced green onions if desired. For extra flavor, consider additional toppings like crumbled bacon, shredded cheddar cheese, or a dollop of sour cream to mimic a loaded baked potato experience.
Notes
- Whisk the flour and milk together before adding to prevent lumps and ensure smooth thickening.
- Drain excess bacon drippings to avoid greasy soup.
- Customize with extra toppings like shredded cheddar, sour cream, or extra bacon for more flavor.
- Use peeled potatoes for best texture in the soup.
- Simmer gently to avoid breaking down the potatoes too much or mashing them into the broth.
