Real Recipes From Real Home Cooks ®

rose's cheesy potato soup

(1 rating)
Recipe by
Rose Dailey
East Texas, TX

My family loves this on a cold day!

(1 rating)
method Stove Top

Ingredients For rose's cheesy potato soup

  • 3
    large baking potatoes, baked or microwaved, skinned and chunked
  • 3
    medium red potatoes, boiled and chunked ( leave skins on )
  • 1/4 c
  • 1/2 c
    chopped onions
  • 1 tsp
    minced fresh garlic
  • 1/4 c
  • 1 can
    chicken broth (15 oz)
  • 1 can
    evaporated milk (12 oz)
  • 1/2 c
    half & half
  • 8 oz
    cream cheese, softened and chunked
  • 3/4 c
    velveeta cheese, chunked
  • 6 slice
    bacon, fried and crumbled
  • salt and pepper to your taste

How To Make rose's cheesy potato soup

  • 1
    Melt butter in large dutch oven or pan over medium heat. Add onions and garlic; cook, stirring occasionally, for 2 minutes.
  • 2
    Stir in flour. Let it cook for 1 minute, stirring constantly. Gradually stir in the broth and evaporated milk.
  • 3
    Add both kinds of potatoes. Add the Half & Half, the cream cheese, and the Velvetta cheese. Let the soup come to a boil. Add salt and pepper according to your own taste.
  • 4
    Turn the heat to low, and let the soup simmer, covered, for 10 minutes. Stir occasionally.
  • 5
    Stir in the bacon. Turn the heat off and let the soup sit, covered, for 10 minutes before serving.