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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.