Steakhouse Potato Soup
Bacon fat is the secret weapon - using it for the roux instead of butter adds smoky depth to every spoonful. Velveeta melts smooth without breaking like real cheese might.
Ingredients
- 8 bacon strips, diced
- 4 cups cubed peeled potatoes
- 1 medium carrot, grated
- 1/2 cup chopped onion
- 1 tbsp dried parsley flakes
- 1/2 tsp Diamond Crystal kosher salt
- 1/2 tsp black pepper
- 1/2 tsp celery seed
- 3 cups chicken broth
- 3 tbsp all-purpose flour
- 4 cups 2% milk
- 10 ounces Velveeta, cubed
- 2 green onions, thinly sliced
Instructions
- Cook diced bacon in large Dutch oven over medium heat until crisp, 8-10 minutes.
- Remove bacon with slotted spoon; reserve.
- Add potatoes, carrot, onion, parsley, salt, pepper, celery seed, and broth to pot.
- Bring to boil, reduce heat, cover and simmer until potatoes are tender, 10-15 minutes.
- Whisk flour and milk until smooth, stir into soup.
- Bring to boil, stirring constantly, cook 2 minutes until thickened.
- Add Velveeta and 3/4 of bacon, stir until cheese melts.
- Top with green onions and remaining bacon before serving.
Notes
Can be made ahead and reheated over low heat, stirring occasionally.