Loaded Baked Potato Soup
Millie P. York
4 lbred new potatoes (cleaned & diced)
1 1/2 pkgcream cheese
1 can(s)cream of mushroom soup
1 can(s)cream of celery soup
2 cwhole milk
1/2-1 cheavy cream
1 tspeach of garlic & onion powder
·salt and pepper to taste
How to Make Loaded Baked Potato Soup
- 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!!