Cheesy Potato Soup

Cheesy Potato Soup

Potatoes have been widely enjoyed in different cooking styles by people all over the world, since the beginning of time. They are prepared and served in thousands of different ways, varying greatly from one culture to another. Potatoes are known for being generally bland and tasteless, which offers a lot of opportunity for creating magnificent meals that are fit for a king! Anyone can “bake” a potato in the microwave, or cut one up and drop it in a fryer to make sub-par, soggy french fries. However, it does not take much skill, and it’s definitely worth it in the end to turn your potatoes into a warm, rich, and cheesy soup. This recipe is genius. It is very flavorful, which differs from traditional potato soups. Also, the american cheese and bacon give it a thick, creamy, and hearty consistency that is sure to have everyone coming back for seconds. (And the best part…order from Max Delivery and get everything you need to make this delivered to your door in an hour! Shop Now)


  • 6 medium potatoes, peeled and chopped (6 cups)
  • 2 1/2 cups water
  • 1/2 cup chopped onion
  • 2 teaspoons instant chicken bouillon granules
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups shredded American cheese (6 ounces)
  • 1 12 – ounce can (1-1/2 cups) evaporated milk
  • 3-6 pieces of cooked, crumbled bacon
  • Sliced green onions


To prepare the ingredients, begin with the potatoes. Peel them with a traditional potato peeler (or a knife if you’re handy with a blade). Next, chop the potatoes into cubes a bit smaller than you would want in your soup, as the potatoes absorb water and get larger as they cook. The easiest way to do this is to cut the potato in half, vertically, and then cut each half again, vertically. Then cut the potatoes horizontally against the vertical cuts to create cubes of your desired size. If you choose to use frozen onion, you can skip the next part of the recipe. Cut the onion in half, and dice it completely, cutting against the natural rings of the onion. Most people don’t want to get a “bite” of onion in their soup, so the smaller you chop the onion, the better. Now, for the soup, start with a 4-quart slow cooker, and add the potatoes, water, onion, bouillon, and pepper. Cook the combination for about 8 hours on a low heat. It’s important to keep the heat low so you don’t end up overcooking the potatoes or evaporating too much water. If you’re in a time crunch (who isn’t) you can cook this part of the dish on high for about 4 hours. Be sure to occasionally check it, stir it, and make sure it isn’t boiling out of control. After your timer beeps and it is smelling delicious, come the rest of the ingredients. Dump the grated cheese in and slowly pour in the evaporated milk while stirring it slowly. This will ensure that its blended in evenly. Cover the slow cooker at this point, and let it cook on low for about an hour. Now, stir the soup and mash the potatoes slightly, to give the soup a thick and chunky build. Some people prefer the soup to be chunky with large pieces of potato, while others prefer it more smooth. Either way, mash the potatoes to your desired consistency and then add the crumbled bacon. If you like bacon, you can add extra strips and leave larger crumbles. Likewise, if you do not like bacon, the soup is delicious without it. After you add the bacon, let it cook for about 30 minutes, as this will bring all the completed flavors together and give the now-mashed potatoes a chance to absorb the delicious soup. The final step, green onions, are used primarily as a garnish. These generally don’t have much flavor and don’t cook well with the other ingredients, so they go on top of the soup last after you serve it.


  • Plan ahead. This recipe isn’t a last minute decision type of food. It takes a while to cook, and rushing it doesn’t do it justice. Yes, it takes time but it is well worth the wait.
  • Prepare your ingredients ahead of time. This makes the process take less time and go more smoothly. It usually aids with clean up also.
  • This recipe is pretty simple, but pretty delicious. One of the most common mistakes people make is not having the soup at the right temperature when served. With all soups, you want to keep it very hot upon serving, because soup, especially milk or cheese based soups, change consistency as their temperature changes. To be safe, once your soup is finished, keep it in the slow cooker on a medium heat until you serve it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s