Loaded baked potato soup

Loaded baked potato soup



  • flour - 1/4 c
  • margarine, melted - 1/4 c
  • parsley, chopped - 1/2 c
  • chives, chopped - 1/2 c
  • red potatoes - 3 lbs
  • Half and Half - 8 c
  • Velveeta, melted - 16 oz
  • White pepper/taste - 1 item
  • Garlic powder/taste - 1 item
  • tabasco - 1 tsp
  • bacon fried - 1/2 lb
  • shredded cheddar - 1 c

How to make loaded baked potato soup:

Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large dutch oven, cover with water and bring to a boil. Boil for 10 min. or until 3/4 cooked. In a separate large dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add Half and Half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder, and tabasco. Cover and cook over low heat for 30 min., stirring occasionally.

Place soup into serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Recipe categories: Soups & stews, Bisques/cream soups, Bacon.

Loaded baked potato soup
Average rating: 3 of 5, total votes: 8
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
butter, water, hamburger, medium potatoes, large red bell peppers, ground beef, browned and drained, stew meat, cut in small pieces, can cream of potato soup, cooked deboned chicken
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