Andrew's Favorite Potato Soup
 
Prep time
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Andrew, this is the recipe for your favorite potato soup:) I have listed the ingredients in the order in which they are added. Let me know if you have trouble with the instructions!
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 3 Tablespoons of Olive Oil
  • 1 Large yellow onion diced very small
  • 1 teaspoon of minced garlic from a jar or 1 teaspoon of garlic powder
  • Approximately ½ small jar of Low Fat Bacon Pieces
  • ¼ cup white flour
  • 32 oz of Low Fat/Low Sodium Chicken Broth
  • 3 large or 4 medium yukon gold potatoes - peeled and diced
  • 1 Cup of Frozen Corn
  • 4 Tablespoons of 2% Velveeta - cut into pieces
  • 1 cup of ½ and ½ or whole milk
  • Salt and pepper to taste
Instructions
  1. Peel and cut a large yellow onion in half. Dice the onion into very small pieces.
  2. Peel the Yukon gold potatoes and dice them into small pieces about ½ to 1 inch each and put them in a bowl until you're ready to use them. (They will cook faster if they are cut small - time saver.)
  3. Put 3 tablespoons of olive oil in the pan and turn heat on to medium.
  4. Add the diced onions and sauté until they are soft - almost translucent - but do not brown them. This should only take about 5 minutes.
  5. Add the ½ jar of low fat bacon pieces and sauté them with the onions for about 2 minutes. (This will give bacon flavor without the added fat.)
  6. Once the onions and bacon are cooked, sprinkle the ¼ cup of flour over the ingredients in the pan. Don't just dump it it into the pan. It needs to coat the vegetables and bacon. Stir the flour, onion and bacon until it looks dry - about 1- 2 minutes.
  7. S-L-O-W-L-Y add the chicken broth to the pan. Pour about ½-1 cup while stirring. You will see that the flour starts to make a thick white sauce. Keep stirring and pouring. Once all the chicken broth is in the pan you shouldn't have any clumps of flour...just a thickened chicken broth.
  8. Now add the potatoes that you diced, stir them around and then turn the heat up to high and bring the mixture to a boil. Do not leave it unattended. This should only take a few minutes.
  9. Once the mixture has come to a boil turn it down to low or simmer, give it a stir, and put a cover on it. (Covering it will keep all the moisture in the pan so you won't have to add liquid and it will cook faster.)
  10. Allow the mixture to simmer for about 15 minutes - stirring it about every five minutes to make sure nothing is sticking to the bottom of the pan.
  11. Once they mixture has simmered for 15 minutes use a fork to test the potatoes and see if they fall apart easily. If they do, add one cup of frozen corn the mixture, stir and put the cover on for a few minutes until the corn is hot.
  12. Now shut off the heat and add the 4Tablespoons of 2% Velveeta cheese to the mixture and stir until it is fully melted.
  13. Add the 1 cup of ½ and ½ or milk and stir until combined
  14. Add approximately 1 teaspoon of salt and about ½ teaspoon of black pepper.
  15. Taste your soup. Add additional salt and pepper, and maybe a few tablespoons of additional Velveeta if you think it needs to be a little cheesier;) You can also sprinkle a little more garlic powder in at this point if you want a little more garlic flavor.
  16. Serve your soup in a bowl with a few extra pieces of bacon on top and maybe a sprinkling of hot sauce and have some fresh french bread or some garlic toast with it.
  17. ENJOY!
Recipe by Managed By Mom at http://managedbymom.com/andrews-favorite-potato-soup/