Creamy Potato Cheese Soup
Hearty, flavorful, satisfying soup guaranteed to put a smile on your face. Parsnips are sweet and add another layer of flavor.
Recipe type: Soup
Cuisine: American
  • 4-6 slices of bacon, cut into pieces
  • 1 medium onion, diced
  • 4 cloves garlic, minced or put through garlic press
  • 4 medium carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 3 stalks celery, diced
  • 4 large baking potatoes, peeled and diced
  • 8 cups chicken broth, homemade or canned
  • ½ teaspoon dried thyme
  • 1-2 bay leaves
  • 1 cup whole milk, room temperature
  • 3 Tablespoons all-purpose flour
  • ½ cup heavy cream
  • 4 oz Velveeta, cut into cubes
  • 8 oz cheddar cheese, yellow or white, grated
  • Salt & Pepper to taste
  • Fresh chopped parsley, grated cheese, croutons, goldfish, oyster crackers, bacon for garnish - your choice.
  1. In a large heavy dutch oven or soup pot, brown bacon in 1 Tablespoon olive oil. When browned and crispy, remove to paper towel lined plate to drain.
  2. Add onion, celery and carrot to the bacon fat. Sprinkle with a pinch of salt. Stir and saute for 3-4 minutes. Add garlic. Stir and once you can smell it, immediately add potatoes and parsnips. Sprinkle with pinch of salt and black pepper. Stir and saute for 3-4 minutes.
  3. Pour in the chicken stock. Add thyme and bay leaves. Bring to boil. Reduce to gentle simmer, Cook 10-15 minutes, until vegetables are tender.
  4. Whisk flour into milk. Add to the soup. Stir.
  5. Add heavy cream. Stir.
  6. When the soup comes back to temperature, remove the pot from heat. Begin to add cheeses a handful at a time, stirring after each addition, making sure each addition is melted before adding the next.
  7. Return to heat. Check seasonings and add salt and pepper to your taste. Stir in crispy bacon, or save for garnish.
This soup comes together quickly.

To facilitate, prepare all ingredients before you begin the actual cooking. I put the potatoes and parsnips in a bowl of cold water to keep them from turning color as I prepare the first ingredients.
Recipe by At Mimi's Table at