Loaded Baked Potato Soup

Loaded Baked Potato Soup Recipe

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Joyce Lowery


I took several potato soup recipes and put them together to come up with this soup that is one of my favorite meals on a cold winter evening.


★★★★★ 1 vote

10 Min
45 Min
Stove Top


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russet potatoes
1/4 tsp
black pepper
1/4 c
onion, chopped
1 bunch
green onions, chopped
2 c
whole milk
4 oz
sour cream
1 stick
4 oz
mexican velveeta cheese, cubed
1/4 c
instant mashed potatoes
1 pkg
black peppered country gravy mix
4 c
32 oz
chicken broth
1/4 tsp

How to Make Loaded Baked Potato Soup


  • 1Bake the potatoes. Cool and Remove the skin. Cut the potatoes into chunks.
  • 2Melt the butter, add the onions. Cook until the onions are soft.
  • 3Add the chicken broth and water. Bring to a boil. Add the green onions and reduce the heat. Cook for 10 minutes.
  • 4Add the cubed potatoes. Simmer about 20 minutes. Stir occasionally.
  • 5Combine milk, salt, black pepper, potato flakes, gravy mix, and sour cream with whisk until smooth. Stir into boiling mixture.
  • 6Add cheese and stir until melted and combined.
  • 7This is good with hot homemade cornbread.

Printable Recipe Card

About Loaded Baked Potato Soup

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: Southern

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