![]() Of course the classic bacon, green onions and cheddar cheese topping are my favorite. Of course this is also a good gluten free lunch because it makes a good amount and reheats and stores so well. ![]() Just thaw and reheat! Depending on how thick you like your soup you may want to thin it with a little bit of milk or broth. I actually recently made a batch for my sister in law for an “after baby” meal. This soup is a great option for a freezer or meal prep because it reheats perfectly. This is a perfect short cut recipe that works for busy days.Ĭan Cheesy Potato Soup be made ahead of time? ![]() This is my favorite easy cheesy potato soup reason because it takes only 30 minutes and is made in one pot. Cheesy potato soup topped with crispy bacon, fresh green onions and shredded cheddar cheese is always a crowd pleaser. While I truly enjoy all kinds of soup but potato soup is always at the top of my list. One of the best soups is a classic Homemade Tomato Soup, but this Potato Soup is a close second! I think there is something so comforting about a nice warm bowl of soup on a chilly day. To make the soup even more creamy, use more heavy cream and whole milk.Soup season has always been my favorite. If you want the soup even lighter, replace the heavy cream with whole milk, 2%, 1% or half and half. Bring the soup to a boil and cook for 7-10 minutes or until the potatoes are fork tender. Milk: You can use whole milk, 2%, 1% or even half and half! Since the potatoes have lots of starch to thicken the soup, I like to go light on the milk and use 2%. Stir to combine and season with another pinch of salt. To reheat, thaw soup on the counter/fridge overnight and follow reheating instructions above. Store in a zip top freezer bag for up to 6 weeks. The flavors are still delish, though! To freeze, cool soup completely. Freezing: Although it’s fine to freeze this soup, I personally do not like the texture of the cooked potatoes once frozen.Add a splash of milk or chicken stock to thin it out a bit and heat until warmed through. Reheating: You can reheat this soup either in the microwave or on the stovetop.I find any longer than that, the potatoes get slightly mushy. Storage: Store leftover cheesy potato soup in an airtight container in the fridge for up to 3 days.**IF** you want your soup extra creamy and have extra time, you can puree half of the soup in a food processor, blender or with an immersion blender.Because different brands of chicken stock have different sodium levels, it’s important to taste the soup at the end.If you find the soup is too thick, just add a splash of chicken stock or milk.3/4″ to 1 inch pieces is the sweet spot □ Try not to cut your potatoes TOOO small, as they will break down too quickly when the soup is cooking.Step 4: Top soup with reserved bacon, scallions and extra cheese, if you like! RECIPE TIPS & TRICKS ![]() Cook on medium heat until Velveeta is completely melted. Step 3: Stir in cream and Velveeta cheese. Step 2: Add chicken stock, milk and potatoes and cook until potatoes are fork tender. In the same pot, cook onions with the flour. Remember that full instructions with exact ingredients will be in the recipe card below! HOW TO MAKE VELVEETA POTATO SOUP : STEP BY STEP Milk: You can use whole milk, 2%, 1% or even half and half! Since the potatoes have lots of starch to thicken the soup, I like to go light on the milk and use 2%. Velveeta: Velveeta is the gold standard of processed cheese, but the store brand (or another brand) will work just fine. You’ll need the following ingredients to make this delicious cheesy Velveeta Potato Soup with Bacon: INGREDIENT NOTES
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