Loaded Baked Potato Soup Recipe

Name: Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 c. cubed, peeled potatoes (use 1 bag frozen hash browns); 3 cans chicken broth; 2 cans water; 2/3 c. butter; 1 1/2 c. chopped onions; 2 Tbsp. chives; 2 tsp. salt; 1 1/2 tsp. pepper; 1 can Oscar Mayer real bacon bits; 1 c. flour; 2 c. milk; 1 lb. Velveeta cheese, cubed; 1 (16 oz.) sour cream

Servings: persons

9 c. cubed, peeled potatoes (use 1 bag frozen hash browns)
3 cans chicken broth
2 cans water
2/3 c. butter
1 1/2 c. chopped onions
2 Tbsp. chives
2 tsp. salt
1 1/2 tsp. pepper
1 can Oscar Mayer real bacon bits
1 c. flour
2 c. milk
1 lb. Velveeta cheese, cubed
1 (16 oz.) sour cream

1
In stockpot, add first 9 ingredients.
2
Cook and simmer until potatoes are tender, about 15 minutes.
3
Combine flour and milk. Stir until smooth.
4
Add to soup and bring to a boil, stirring often.
5
Remove pot from heat and add cheese.
6
Place lid on pot and let sit for 3 or 4 minutes.
7
Stir until cheese is melted completely.
8
Add sour cream and stir together until completely blended.

2571

kcal

Calories

133

Fat

155

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 c. cubed, peeled potatoes (use 1 bag frozen hash browns), 3 cans chicken broth, 2 cans water, 2/3 c. butter, and more.

Yes, Loaded Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Loaded Baked Potato Soup

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