Creamy Potato Soup
Deceptively easy, and oh so yummy!
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Equipment List
- Large pot or Dutch oven
Ingredients
- 5 medium russet potatoes, peeled & diced
- 4 c cold water
- 2 chicken bouillon cubes
- 1/2 c butter
- 16 oz sour cream
- 8 oz Velveeta cheese, cubed
- 1 tsp salt
- 3/4 tsp onion salt
- 3/4 tsp onion powder
- 1/2 lb bacon, cooked & crumbled
Preparation Instructions
- Peel and dice potatoes on the smaller side
- Cook bacon and crumble
Cooking Instructions
- Add 2 chicken bouillon cubes to pan
- Add 5 medium russet potatoes, peeled & diced to pan
- Add 4 c cold water to pan
- Note: Add just enough water to barely cover potatoes. May need to adjust recommended amount. Adding too much water will give the soup a thinner consistency.
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Add Velveeta
- Add butter
- Add sour cream
- Add 1 tsp salt , 3/4 tsp onion powder and 3/4 tsp onion salt to pan
- Stir ingredients
- Note: Stir gently to maintain the texture of the potatoes.
- Continue stirring occasionally until cheese is melted and ingredients are fully combined.
- Stir ingredients
- Note: Maintain a gentle boil. This ensures your soup retains a good texture and that potatoes don't break down.
- Stir ingredients
Finishing Instructions
- Ladle into bowls & top with bacon crumbles.
- Serve with rolls or toasted bread.