Cheesy, hearty potato soup that's better than the restaurants.

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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.

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  • Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.

Nutrition Facts

642.1 calories; protein 31.8g 64% DV; carbohydrates 41.2g 13% DV; fat 38.9g 60% DV; cholesterol 105.3mg 35% DV; sodium 2352.2mg 94% DV. Full Nutrition

Reviews (317)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/22/2004
Excellent base, but here's how you make this world famous soup!!!!!!! First sautee your onions and your celery. Second, I added some green onion, and garlic. Before adding water, season it with salt, pepper, thyme, and parsley. Then a little dousing (1/4 to 1/2 cup) of white wine (chardoney) never hurt anybody. Do this before the water is added too. To thicken add a roux or substitue heavy whipping cream. Also, throw in some fresh sliced mushrooms (1/2 cup or so) to really get some great flavor going on. I threw in shredded swiss the chedder for a little more depth and it worked. Really worth keeping, the most effort was in the chopping of vegatables. Read More
(605)

Most helpful critical review

Rating: 1 stars
11/06/2014
Better off making it from scratch. This tasted like the can it came out of:( Read More
(8)
392 Ratings
  • 5 star values: 291
  • 4 star values: 82
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 5
Rating: 4 stars
01/22/2004
Excellent base, but here's how you make this world famous soup!!!!!!! First sautee your onions and your celery. Second, I added some green onion, and garlic. Before adding water, season it with salt, pepper, thyme, and parsley. Then a little dousing (1/4 to 1/2 cup) of white wine (chardoney) never hurt anybody. Do this before the water is added too. To thicken add a roux or substitue heavy whipping cream. Also, throw in some fresh sliced mushrooms (1/2 cup or so) to really get some great flavor going on. I threw in shredded swiss the chedder for a little more depth and it worked. Really worth keeping, the most effort was in the chopping of vegatables. Read More
(605)
Rating: 5 stars
02/04/2004
AWESOME soup! I followed a few suggestions from the reviews and had the BEST soup the other night! This will become a regular for us. I suteed the onion & celery with mushrooms, salt, pepper, thyme, & parsley in butter. This smelled wonderful. I followed the rest of the recipe exactly. This made enough soup to fill my 6 qt roaster to the TOP! So start with a LARGE pot. A+ recipe. Read More
(261)
Rating: 5 stars
12/20/2003
W-O-N-D-E-R-F-U-L-!!! I took this potato soup to a pot-luck at work and everyone said it was the best potato soup they had ever had. I cooked my onion and celery in with the bacon and left the extra bacon grease in the soup pot! Very fattening, but tasty! I also used Campbell's Cream of Mushroom Soup with Roasted Garlic and added a couple of dashes of Mrs. Dash onion and herb. Great recipe! Will definitely be using this one over and over Read More
(191)
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Rating: 5 stars
02/01/2011
Excellent! The ingredient list is spot on. I sauted the onion and celery in a little butter and added some black pepper. Used 3 parts chicken broth to 1 part water to make sure it didn't taste like chicken soup. Have used heavy cream & half & half they're both equally as good. Put the bacon in with the potatoes so the flavor sinks in. So many wonderful flavors my step-son who doesn't 'do' soup said it was the best he's ever had and loves it! I add garlic to most things but wouldn't for this recipe thanks! All my other inferior potato soup recipes are getting deleted from my box:) Read More
(57)
Rating: 4 stars
10/17/2006
This was a great recipe to start with. I peeled my potatoes, then I fried the bacon and set it aside. I sauted the onions and celery in the bacon grease, then drained the grease off. After boiling the potatoes, onions and celery, I removed about 1/3 of the water. It seemed like it was going to be too thin for my taste. After combining all other ingredients, I simmered for another few minutes, then let it stand on the stove, covered. It thickened up really well and was wonderful with bread. Everyone loved this soup, and I will definately be making it again. Thanks! Read More
(47)
Rating: 5 stars
11/22/2010
why would anyone tell you to change this recipe, its perfect just the way you have it now. I can never understand why people try to tell you how they like their recipe better. This is a rating section and thats what I am doing .... A BIG THUMBS UP on this the BEST BAKED POTATO SOUP we have ever had. Thanks for sharing it with us !!! 5 stars to you ! Read More
(43)
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Rating: 5 stars
09/12/2006
This soup is awesome! My husband is taking it to work with him for several days now. He called me at home just to tell me again that it "rocks". It made a lot but we like it reheated even better. The only thing I would alter is if it looks like you have a lot of water left after you are done boiling the potatoes and celery and onions I would take out about a cup or two of water and then add the other ingredients. It will make it a little more creamy. But it was great just like it was. I just prefer creamier soup. I also topped it with sliced green onions. Thanks for the great recipe! Read More
(36)
Rating: 4 stars
09/22/2008
This was very good. I scaled down to 4 servings and used cream of celery soup on place of cream of mushroom. Added some shredded cheese and chives when served. Next time I will peel the potatoes (didn't like the peel coming off while eating) and try ground sage sausage. update I've make this again and added dried thyme parsley and garlic to give more flavor. Read More
(34)
Rating: 5 stars
10/09/2006
Saute the onions and celery first... AWESOME! Read More
(28)
Rating: 1 stars
11/06/2014
Better off making it from scratch. This tasted like the can it came out of:( Read More
(8)