Loaded Potato Soup
Loaded Potato Soup

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, loaded potato soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

This recipe for potato soup includes bacon, onion, ham, sour cream, cheddar cheese, green onions—and plenty of potatoes, of course. Use a high-starch variety of baking potato, also known as a russet, for this recipe, to ensure that your loaded potato soup has a hearty body and a creamy texture. A soup to make you happy.

Loaded Potato Soup is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Loaded Potato Soup is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook loaded potato soup using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Loaded Potato Soup:
  1. Get 3 lb red potatoes, washed
  2. Prepare 1/4 cup butter
  3. Take 1/4 cup flour
  4. Take 8 cup half and half
  5. Make ready 16 oz Velveeta cheese, melted
  6. Prepare 3 can Campbell's cheddar cheese soup
  7. Prepare 1 1/2 tsp garlic powder
  8. Take 1 pepper, to taste
  9. Get 1 1/2 tsp hot sauce
  10. Get 1 lb bacon, cooked and crumbled
  11. Prepare 1 cup cheddar cheese, shredded
  12. Prepare 1/4 cup fresh parsley, chopped
  13. Make ready 1/4 cup fresh chives, chopped

Stir in bacon crumbles, reserved bacon drippings, flour, salt, and pepper. Russet potatoes: Plain old "baking potatoes" are the best for this soup because they have more starch. Some cooks make the soup with frozen shredded hash brown potatoes, too. Sour cream: Baked potato soup tastes just as good with heavy cream or an equal amount of cream cheese.

Instructions to make Loaded Potato Soup:
  1. Wash and dry potatoes, then dice unpeeled, into 1/2" cubes. Place in a large pan and cover with water. Bring to a boil, and let them boil for about 10 minutes or until about 3/4 of the way cooked.
  2. In a stockpot or dutch oven, melt the butter, and once melted, add the flour. Whisk until smooth. Place over low heat and slowly add the half and half, whisking constantly. Continue to whisk until smooth and liquid begins to thicken slightly.
  3. Add melted Velveeta and stir well. Add cheddar cheese soup and stir well again. Drain potatoes and add to soup. Stir in garlic powder, pepper, and hot sauce.
  4. Cover and cook over low heat for 30 minutes, stirring occasionally.
  5. Ladle soup into bowls or bread bowls, top with crumbled bacon, shredded cheese, chives and parsley. Enjoy!!
  6. I picked up premade bread bowls from a Panera Bread store, I didn't make them myself.

Keep warm in the slow cooker: Get the soup ready on the stove, then keep it warm for company in the crockpot. Transfer to a paper towel-lined plate and let cool, then crumble. When done, the tip of a paring knife should go through the potatoes easily. This loaded baked potato soup is everything you love about a baked potato with your favorite toppings! This is also a great recipe for using up leftover cooked potatoes or even vegetables or ham.

So that’s going to wrap it up for this exceptional food loaded potato soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!