Melissa's Cuisine: Cheesy Potato Soup

Sunday, March 13, 2011

Cheesy Potato Soup

My co-worker recently introduced me to Bob Evan's Cheesy Potato Soup.  It is delicious!  Our work recently moved and now we're right behind a Bob Evan's.  It's dangerous I tell ya!  One day, after eating Bob Evan's soup, she commented to me that I should try to replicate it.  Of course, I couldn't pass up that challenge!

The first time I made the soup, I was impressed with the flavor, the texture- not so much.  It was too grainy and mushy for me, but I solved that problem by waiting to add the potatoes until the very end.  Much better that way!  So here is my version of the dangerously addicting Bob Evan's Cheesy Potato soup!  (I did make one change, Bob Evan's doesn't put bacon in the soup, just on top, but I put it in the soup as well.)

Cheesy Potato Soup

Serves 4-6

You will need:
8 ounces bacon
3 pounds of potatoes (about 9 medium potatoes)
1 stick (8 Tablespoons) margarine
1/2 cup flour
4 cups milk
1 cup heavy cream
2 cups chicken stock
1 pound Velveeta cheese, cubed (1/2 a box)
1 Tablespoon garlic powder
1 teaspoon Tabasco sauce

Garnish with:
shredded Cheddar cheese
bacon bits

1.  Dice bacon and cook in a skillet until crispy.  Drain fat and set aside.

2.  Peel potatoes and dice into 1/2 inch cubes.  Boil for 10 minutes, drain and set aside.

3.  In a large pot, melt butter and add the flour, whisking constantly until the roux is smooth.

4.  Gradually add milk, heavy cream, and chicken stock, whisking constantly.

5.  When the sauce begins to thicken, add the cubed Velveeta.  Stir constantly until cheese is completely melted.

6.  Add the bacon, garlic powder, and Tabasco to the cheese mixture.  Lower heat and simmer, covered for 10 minutes, stirring  frequently.  The first time I made this, I had a burned layer at the bottom of my pan so please, stir frequently to avoid this!!!

7.  Add in potatoes and simmer for another 10 minutes.

8.  Garnish individual bowls of soup with cheddar cheese, bacon, chives, and parsley.

Note:  You can use frozen diced potatoes (hashbrowns) instead of fresh potatoes.  I skip boiling them and just add them to the hot pot of soup and simmer for 10 minutes.



  1. That looks like a very yummy recipe! Thank you for sharing it!
    Thanks for linking up to Making It With Allie! I can't wait to see what you have for next week!

  2. Wow! This looks amazing! Thanks for linking up to the It's a Keeper Thursday blog hop! Be sure to come back next week and link something new!

    Christina @ It's a Keeper

  3. Yumm! I'm totally making this soon, on a day when both Bill & I are home and it's a little chilly or rainy outside :) It might be awhile but I've been experimenting with different "cheesy potato soup" recipes so I'll let you know what I think!

  4. I SOO love potato soup and am very happy to find this recipe (Recipe of the Week). I am pinning it for now and will be making it soon. Thanks for sharing.

  5. Cheesy potato goodness! I love everything about this creamy soup :) Amazing recipe Melissa!

  6. I always depend on comments from a recipe to know if it's something I want to make, but I never leave any comments or reviews. But I just had to this time. This soup is amazing! It has become one of my (and my husband's) favorite meals! I make pretzel bread bowls and fill it up with this delicious soup! Thanks for the recipe!

  7. I am making a pot of this soup now for our Halloween party. It smells amazing in here! I can't wait to have a bowl! Thank you for the recipe! :)

    1. This soup deserves a reply. This is hands down THE best potato soup I have EVER made! It is wonderful!!!!

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