Description
Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won’t be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.
Ingredients
- 8 large red potatoes
- 1 (12 ounce) package bacon
- ½ gallon milk
- 1 cup heavy whipping cream
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package processed cheese (such as Velveeta®), cubed
- 1 (8 ounce) package shredded Cheddar cheese
- 1 teaspoon onion salt
- ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Wrap potatoes in aluminum foil.
- Bake in the preheated oven until potatoes are tender
- 45 minutes to 1 hour. Cool potatoes until easy to handle
- cut into cubes
- and set aside.
- Place bacon in a large skillet over medium-high heat; cook
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble and set aside.
- Combine milk
- cream
- sour cream
- processed cheese
- and Cheddar cheese in a large pot over medium heat; cook
- stirring frequently
- until cheeses are melted
- about 10 minutes.
- Add potatoes and bacon to milk mixture and simmer over medium heat
- stirring frequently
- until potatoes begin to dissolve into soup
- about 20 minutes. Season with onion salt and black pepper.
Prep Time: 15 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 40 mins
Servings: 12