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Loaded Baked Potato Soup

3

0 min

Loaded Baked Potato Soup

Loaded Baked Potato Soup Photo 1

Time

0 min

Serving

12 persons

Calories

550

Rating

3.00★ (30)

Cuisine

Author: Victoria Buriak
Everyone who has tried this loaded baked potato soup recipe loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick, creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Ingredients

  • red potatoes: 8 piece
  • bacon: 1 pack (12 ounce pack)
  • gallon milk: 0.5 piece
  • heavy whipping cream: 1 cup
  • sour cream: 1 container (8 ounce container)
  • processed cheese (such as Velveeta®): 1 pack (8 ounce pack, cubed)
  • cheddar cheese: 1 pack (8 ounce pack, shredded)
  • onion salt: 1 tsp
  • ground black pepper: (to taste)

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Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Loaded Baked Potato Soup Photo 2
  2. Wrap potatoes in aluminum foil.
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  3. Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easy to handle, cut into cubes, and set aside.
    Loaded Baked Potato Soup Photo 4
  4. Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble and set aside.
    Loaded Baked Potato Soup Photo 5
  5. Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes.
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  6. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes. Season with onion salt and black pepper.
    Loaded Baked Potato Soup Photo 7

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