Loaded Baked Potato Soup Recipe

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Loaded Baked Potato Soup

Millie P. York


This is a recipe that everyone loves and even though it's a soup, it's a MEAL!! What's better than a big creamy hearty bowl of potato soup?? Well, this soup is all that and a little more! Hope you enjoy it as much as everyone else I've made it for...

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1 Hr


1 Hr 10 Min


Stove Top


4 lb
red new potatoes (cleaned & diced)
1 1/2 pkg
cream cheese
1 can(s)
cream of mushroom soup
1 can(s)
cream of celery soup
2 c
whole milk
1/2-1 c
heavy cream
1 tsp
each of garlic & onion powder
salt and pepper to taste

Directions Step-By-Step

In a LARGE pot, just barely cover diced potatoes with water and bring to a boil. Boil until just tender and then drain. Set aside until later.
In the same pot (rinsed out please) place all remaining ingredients and blend with a stick blender until smooth and there are no visible lumps! If you don't have a stick blender you will just need to simmer and whisk the ingredients until cream soups and cream cheese are fully incorporated and mixture is smooth. This takes a little more time but the taste of the soup is still the same.
Simmer the soup base on very low heat for about 30 mins. Taste and re-season if needed. Once the soup base is nice and hot, add back the pre-boil potatoes. Simmer for another 30 mins or so until the flavors all have time to blend together.
Serve hot with your favorite Baked potato toppings: Cheddar cheese, Crispy bacon bits, chives or green onions, and sour cream!! Yummy...Enjoy!!

About this Recipe

Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #potato, #creamy, #rich