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.

Recipe Summary

prep:
15 mins
cook:
1 hr 25 mins
total:
1 hr 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.

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  • Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.

  • 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.

Cook's Note:

You can substitute other types of potatoes but I think red work best.

You can add chives or replace onion salt with chives/minced onion (just remember to add some salt).

Nutrition Facts

550 calories; protein 22.5g 45% DV; carbohydrates 50g 16% DV; fat 29.6g 46% DV; cholesterol 93.2mg 31% DV; sodium 817.3mg 33% DV. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/28/2014
Love the soup..but didn't go for all the dairy products. I used chicken broth instead of the heavy cream...added chives....used "real" shredded cheese instead of the velveeta. Ham or chorizo are welcome additions too. I threw everything in the crockpot and let it cook on low for 5 hours....very comforting on a chilly day. Very versatile. Thank you! If the soup is too thin for your liking, try adding in some instant mashed potato flakes to thicken it up. Read More
(12)

Most helpful critical review

Rating: 1 stars
03/07/2015
All the dairy products made the soup curdle. We did not care for this at all.:( Read More
(3)
25 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
09/28/2014
Love the soup..but didn't go for all the dairy products. I used chicken broth instead of the heavy cream...added chives....used "real" shredded cheese instead of the velveeta. Ham or chorizo are welcome additions too. I threw everything in the crockpot and let it cook on low for 5 hours....very comforting on a chilly day. Very versatile. Thank you! If the soup is too thin for your liking, try adding in some instant mashed potato flakes to thicken it up. Read More
(12)
Rating: 5 stars
01/29/2015
It was very delicious but I also used all shredded cheese rather then the Velveeta. Definitely tastes better the next day after all the flavors exchange and soak up. Read More
(5)
Rating: 1 stars
03/06/2015
All the dairy products made the soup curdle. We did not care for this at all.:( Read More
(3)
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Rating: 5 stars
01/06/2017
I have made this soup many, many times and it is always delicious. When my best friend was going through chemo treatments, I would make and freeze multiple bags of this soup so she always had it on hand. It was the one food that she could consistently keep down after her treatments. Also, with all the calories and carbs, it helped keep weight on her as she fought her illness. I'm happy to say that she is now a BC Survivor and she swears this soup is one of the reasons. This is a very hearty and delicious soup and super easy to make. It a great soup on a cold winter night and it absolutely hits the spot. It's definitely not a low fat meal but when you are craving a high carb, hearty, stick to your ribs soup, this is it!! Read More
(3)
Rating: 4 stars
01/03/2018
Make sure the bacon is fried crispy or it gets soggy Read More
(2)
Rating: 5 stars
01/27/2017
This will go straight to your good. Read More
(2)
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Rating: 5 stars
11/12/2019
I didnt make any changes.OMG So good!!! This one is a keeper Read More
(1)
Rating: 4 stars
05/21/2018
I halved the recipe and it still made a lot. This soup is very tasty but it is VERY rich! I found that a small bowl really filled me up. The soup is full of potato and bacon-y cheesy yum so it makes a nice main dish soup. Really good with a salad and some crusty bread. Read More
Rating: 3 stars
09/11/2018
I added a roux to thicken it up substituted the velveeta for all sharp cheddar and added onions. turned out pretty good with my substitutions. Read More