Cheesy Potato Soup
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
12 servings
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Calories
536 kcal
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Course
Main Course, Soup
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Cuisine
American
Cheesy Potato Soup
Description
In this soup, peeled and cubed Yukon gold potatoes, diced carrots, and minced yellow onion are boiled until tender, then drained. Meanwhile, a roux is made by melting butter and whisking in flour to create a silky base. Hot water and chicken bouillon cubes are added to form a flavorful broth that thickens as it simmers.
The jar of Cheez Whiz is stirred into the broth until fully incorporated, giving the soup a creamy texture and distinctive processed cheese flavor. The cooked vegetables and bacon bits are then folded in, adding texture and savory notes. Yukon gold potatoes contribute a creamy mouthfeel when cooked, balancing the cheese and bacon's saltiness.
This hearty soup can serve as a filling meal or appetizer, particularly during colder seasons. Different potato types affect the texture: Russets thicken the soup more due to higher starch, red potatoes tend to keep it looser, while Yukon golds provide a creamy, all-purpose texture without peeling if desired.
Ingredients
- 8 cups potato peeled and cubed into 1'' pieces, Yukon gold variety
- 1 yellow onion minced
- 2 cups carrot peeled and diced
- 12 cups water hot
- 12 chicken bouillon cubes
- 1 ½ cups butter
- 1 ½ cups flour
- 15 ounces Cheez Whiz jar
- 3 ounces bacon bits real
Instructions
- Peel and chop the vegetables. Place potatoes, carrots and onion in a LARGE pot filled with water. Bring to a boil and cook until crisp tender, about 8 minutes. When they are done pour them into a strainer and drain water.
- In your large pot melt the butter over medium heat. When the butter has melted, add your flour. Whisk until it is a silky smooth mixture.
- Add your 12 cups hot water to butter mixture and whisk to combine. Then add the bullion cubes. Stir the mixture until it starts to thicken up and bullion cubes have dissolved about 5-10 minutes.
- When the soup has thickened add the jar of cheese whiz. Stir to incorporate. Add your cooked veggies and bacon pieces after the cheese has melted.
Notes
- Yukon gold potatoes provide a creamy texture and can sometimes be used unpeeled if cleaned well.
- Russet potatoes will thicken the soup more due to higher starch content.
- Red potatoes have lower starch and won't significantly thicken the soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 46g | 15% |
| Protein | 13g | 26% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 1896mg | 79% |
| Potassium | 902mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4509IU | 90% |
| Vitamin C | 33mg | 37% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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