This Cheesy Velveeta Potato Soup is loaded with smokey flavor from bacon and it's rich and creamy without being super heavy! It's the ultimate comfort food and a cinch to make. It all comes together in one pot in about 30 minutes!
In a large stockpot over LOW heat, add bacon pieces. Cook bacon pieces 7-10 minutes until crispy. Stir often to prevent burning. Drain bacon pieces on a plate lined with paper towels and set aside.
Discard all but about 1 tablespoon of the bacon grease, if necessary. In the same pot with the bacon grease, over medium heat, add onions and sprinkle in flour. Cook for 3-4 minutes, stirring often until onions are soft.
Add chicken stock, milk and potatoes. Season with sea salt. Cook 10-12 minutes until potatoes are fork tender.
Stir in heavy cream and Velveeta. Cook a few minutes more until cheese is completely melted into the soup. Taste, and season with salt if needed.
To serve, ladle soup into bowls and top with reserved bacon and other desired toppings.
Notes
Note 1: 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%. If you want the soup even lighter, replace the heavy cream with whole milk, 2%, 1% or half and half. ** Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.