Hearty Velveeta Potato Soup

Steps

1. 1

   Wash 4 to 5 potatoes and poke them all over with a fork to prevent them from exploding.

2. 2

   Place the potatoes in the microwave and cook for 12 to 15 minutes until tender. Once cooked, set them aside to cool slightly.

   Start 15-minute timer
3. 3

   In a large pot or Dutch oven, add a drizzle of olive oil over medium heat. Add the diced onion and sauté until they are soft and caramelized.

4. 4

   Add 1 to 2 tablespoons of minced garlic to the onions and cook until fragrant and the mixture has developed some color.

5. 5

   Add half a stick of butter to the pot. Once melted, whisk in half a cup of flour to create a roux. Cook for a couple of minutes to remove the raw flour taste.

6. 6

   Slowly whisk in 2 cups of chicken stock and 3 cups of milk. Bring the mixture to a light boil, stirring frequently to thicken.

7. 7

   While the liquid is heating, cut the microwaved potatoes into halves, then quarters, and finally into bite-sized pieces.

8. 8

   Season the soup base with salt, pepper, and a smidge of parsley.

9. 9

   Add the 16-ounce block of cubed Velveeta cheese to the pot. Stir until the cheese is completely melted.

10. 10

    Stir in about 3/4 cup of sour cream and the chopped cooked bacon.

11. 11

    Turn off the heat and gently fold in the cooked potato pieces, being careful not to break them down too much so they maintain their integrity.

12. 12

    Serve warm in bowls.