Classic Potato Soup

The last thing this blog needs is another potato soup recipe, but that's what you're going to get. This particular recipe was really last-minute and really thrown-together. My husband has been particularly great this past week, so I thought he deserved his favorite food. Ma' man loves his potato soup.

One thing I never considered doing was using potato water. Potato water is a great commodity in cooking. Who knew?


  • 8-10 red potatoes, peeled and cubed
  • 8 slices of bacon, cooked
  • 2 tbsp. sour cream
  • 1/2 container Velveeta cheese
  • 1/2 stick butter
  • 1 cup milk
  • Chopped onion
  • 1 tsp minced garlic
  • Salt, pepper and seasoning of your choice


First, we're going to peel and cube the potatoes. Cover with water in a pot and bring to a boil until potatoes are tender, about 25 minutes. Make sure and only cover them-not too much water.

Next, using 1/4 stick of butter, saute the onion and minced garlic. How much onion you use is up to you. I used about 2 tbsp.

Cook the bacon. Mine is microwaveable. No muss, no fuss.

Cut the Velveeta into cubes.

When the potatoes are tender, mash inside the water. Keep the water-do not drain. Turn the heat to medium.

Add the butter/garlic/onion saute mixture into the pot.

Crumble the bacon and add.

Add the milk.

And the cheese.

Oh, the cheese.

Go ahead and add that second 1/4 stick of butter, for good measure.

Add 2 big tbs. of sour cream.

Make sure everything is mixed well, put the top on the pot and let simmer for about 10 minutes on low heat.

After it simmers, add the salt, pepper, seasoning salt and Italian seasoning. At least, that's what I did. You can add whatever you want.

Mix well.

Serve hot.

Love and more potatoes,

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