Mimi's Loaded Potato Soup for 1 or 2

Karla Harkins


I was hungry for potato soup and I didn't have a recipe that didn't make gallons so I just put some stuff together and it came out really good! A lot better than the packet I got from the store to try, that was really, really NOT good.

☆☆☆☆☆ 0 votes
10 Min
20 Min
Stove Top


potatoes, cut in bite-sized pieces
2 tsp
glory chicken soup base (found in a jar in aisle with broth and boullion)
2 c
boiling water
1/2 medium
onion, or more or less to taste
1-2 tsp
dried celery flakes (i use mccormick's)
6 slice
bacon, fried and crumbled (or you can use real bacon bits from a package)
1 c
cheddar cheese, grated
4 oz
cream cheese cut in cubes
to taste
salt, coarse black pepper, granulated garlic


bacon, fried crispy and drained
cheddar cheese, grated
green onion, or finely chopped sweet onion or chives
coarsely ground black pepper
sour cream to taste


1Put chicken stock base in a 2 cup microwave safe measuring cup and microwave on high for 3 minutes, or until boiling.
2While stock is boiling cut potatoes into bite-sized pieces and put the potatoes, chopped onion,celery flakes and in a saucepan. Pour boiling stock over just until it barely reaches the tops of the potatoes. Boil over medium heat until potatoes are just barely fork tender. Don't get too soft or the potatoes will disappear as the soup is stirred.
3Remove potatoes from heat and put grated cheddar cheese and cream cheese on top of the potatoes. Let the heat soften enough so that it can be stirred into the potates with out mashing the potatoes. Add 1/2 stick butter and salt, pepper and granulated garlic to taste. Stir in well.
4Pour into bowls in individual servings and top with remaining bacon crumbles, grated cheddar cheese,salt, pepper and sour cream on top if desired. Serve hot.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American