Potato soup is a family favorite.
We typically have two kinds of potato soup: creamy or chunky cheesy.
Sautéing up a mirepoix, making a roux, and adding parcooked potatoes is super easy.
I often use leftover potatoes. If not, I boil them separately while I saute up the veggies and make the roux, then the cheese sauce.
I add in the potatoes and make some yummy toppings and it’s like a loaded baked potato in a bowl.
Look at gorgeous this creamy cheesy soup looks!
Cheesy Potato Soup
- 5 medium potatoes, peeled and parcooked
- 1-2 stalks celery, minced
- 1/2 onion, diced
- 1/4 c butter
- 1/4 c AP flour
- 3 c half and half
- 3 c chicken stock
- 16 oz Velveeta, cubed
- 1-2 t garlic powder
- salt and white pepper
- 4 strips bacon, chopped and fried crisp for topping
- 1 c shredded Colby Jack or Cheddar for topping
- 1/4 c chopped parsley for topping
- 1/4 c chopped chives and/or green onions for topping
Boil peeled and chopped potatoes if not already cooked.
Saute celery and onion in butter for a few minutes.
Sprinkle with flour and add the chicken stock and bring to boil. Add half and half and turn down heat to make a thick sauce. Do not boil.
Add potatoes to soup.
Add cubed Velveeta until melted and creamy. Do not boil.
Season with garlic, salt, and pepper.
Ladle into bowls and toppings. Enjoy!