During this time of year, there are two staples that are always in my home, Rotel and Velveeta.


You can’t have game nights without queso and my go-to queso is Rotel & Velveeta. When I make this I grab enough to make one of my all-time favorite winter soups, cheesy potato soup.


This creamy and cheesy Potato Soup Recipe is the perfect combination of flavors that makes this soup so delicious.

Not only is it incredibly amazing but it is also super easy to make in just one single pot (or it can also be made in the crock pot).


All it takes is around 30 minutes and a handful of ingredients to have this bowl of comforting bacon and potato goodness on your table.


It’s the perfect family favorite and hearty meal for a busy cool-weathered night.

Equipment Needed:

• Stock Pot
• Potato Peeler
• Cutting board
• Sharp knife
• Potato Masher
• Sauce Pan
• Large Pot
  
  

Old Fashioned Potato Soup Recipe

Peel and cube your potatoes.


Boil the potatoes until tender. This will take approximately 30 mins.

Steam your broccoli while you are waiting for the potatoes to boil.


I just buy a bag that you can steam in the microwave to save time. This is especially handy on a busy night.


Also while you are waiting, mix the rest of the ingredients together mushroom soup, Rotel, sour cream, and Velveeta and heat through melting the cheese.

Once the potatoes are tender, gently mash them. Do not fully mash into mashed potatoes!


Combine all of the ingredients in a large pot, stir and let simmer for approximately 10 minutes.

This recipe makes a huge pot so you will have plenty to entertain your guests or like us to eat for leftovers the next night.

Tips for making potato soup:

1. Cut your potatoes into equal size pieces so that they cook at the same time. It is best to cut them around 3/4 to a inch cubes.
   
   
2. To make this soup even creamier, you can puree about half of it using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot.