Loaded Baked Potato Soup

Loaded Baked Potato Soup

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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


  • 12
    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


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