Rose Mary Mogan


Had all intentions of making a Pot Roast today, but with the subfreezing temperature, I decided to make a big pot of Cream of Potato Soup.

It hit the spot. I wanted to elevate the flavors of this soup from most potato soups so I added a few extra ingredients that I thought would do just that.

I wanted the soup to be a meal in itself. It was so thick, creamy, rich hearty flavorful & very filling. My husband said he didn't even need the extra cheese, bacon, green onions or croutons. It was just great all by itself.

I know it won't last long, because it's so comforting & filling.


★★★★★ 2 votes

Make a large pot full serves 6-8 or more
35 Min
1 Hr
Stove Top


  • 4 c
    red skin potatoes, unpeeled, washed & cubed
  • 8 slice
    bacon cooked crisp & cut up, can add to soup or save when being served ( I used thick sliced)
  • 1 c
    celery, chopped
  • 2 bunch
    green onions, chopped
  • 1 medium
    red onion, chopped
  • 1/2 c
    chopped fresh parsley
  • 1/2 c
    all purpose flour
  • 1 1/2 tsp
    steak seasoning
  • 1 Tbsp
    granulated garlic powder
  • 1 tsp
    white pepper
  • 2 c
    Velveeta cheese cubed
  • 1 c
    6 cheese Italian blend cheese
  • 1 1/2 c
    sour cream, room temperature
  • 1/2 stick
  • 4 c
    chicken broth (32 ounces)
  • 5 c
    half & half
  • 1/3-1/2 c
    flour blended with water to make a paste if you like a thicker soup
  • ·
    condiments, chopped bacon, chopped green onions, shredded cheddar cheese, & croutons if desired.



  1. Wash & cube 4 cups of red skin potatoes. Add to large pot, cover with water, add 2 teaspoons of salt. Cover with a lid, and bring to a boil and cook for 10 minutes. Then drain and set aside till needed.
  2. Part of the ingredients used to make the soup.
  3. Chop celery & red onions and add to a large measuring cup.
  4. You will need about 1/2 cup of fresh parsley. Chop red & green onions and add to measuring cup, you should have about 4 cups of chopped vegetables.
  5. Chop the parsley to look like this for the soup. Add to measuring cup.
  6. Cook bacon in a large skillet until crisp. But reserve the bacon drippings. Place bacon slices on paper towel to drain excess fat.
  7. To the bacon drippings, add all of the chopped veggies, red & green onions, celery, parsley, and sauté until crisp tender about 5-7 minutes.
  8. Cube the Velveeta cheese and set aside until needed.
  9. When veggies are crisp tender add the 1/2 cup of flour and stir to blend into the veggies, also add a half stick of butter and cook about 3 to 4 minutes until butter melts.
  10. Now add the veggies to a large pot. Stir in cooked cubed potatoes as well at this point. Pour in the chicken broth and stir to blend. Also add the half & half, white pepper and steak seasoning. Cook over medium high heat, but DO NOT BOIL.
  11. NOW ADD THE CUBED Velveeta cheese, AND STIR TO BLEND INTO SOUP MIXTURE. Continue to cook about 45 minutes. Stirring on a regular basis to prevent soup from sticking.
  12. If soup has not reached the desired thickness that you like, combine the additional 1/3 to 1/2 cup flour with water to form a paste, then strain if there are lumps, then pour flour paste mixture into soup and stir to blend, but continue to cook, by now it should be simmering, stir until it thickens. Lower heat even more and continue to cook until the 45 minutes has elapsed. DO NOT FORGET TO STIR TO PREVENT STICKING TO BOTTOM OF POT. Add additional salt and pepper after tasting.
  13. I removed about 2 cups of the cubed potatoes and mashed them with the back of a large spoon and then added them back into the pot. Stir in the 6 cheese Italian blend cheese, and stir until it melts. When soup is completely done. Add the room temperature sour cream, and stir until it blends into soup.
  14. Ladle soup into bowls, add desired condiments of your choice, bacon bits, croutons, chopped green onions and shredded cheddar cheese. Serve with warm rolls or crackers as desired. Enjoy.

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