loaded baked potato soup

Name: Loaded Baked Potato Soup
Prep time: 10 min
Cook time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 12 - russet potatoes; 1/4 teaspoon(s) black pepper; 1/4 cup(s) onion, chopped; 1 bunch(es) green onions, chopped; 2 cup(s) whole milk; 4 ounce(s) sour cream; 1 stick(s) butter; 4 ounce(s) mexican velveeta cheese, cubed; 1/4 cup(s) instant mashed potatoes; 1 package(s) black peppered country gravy mix; 4 cup(s) water; 32 ounce(s) chicken broth; 1/4 teaspoon(s) salt

(1 RATING)

56 Pinches

Joyce Lowery

Sterlington, LA

Updated on Jul 4, 2013

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.

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prep time 10 Min

cook time 45 Min

method Stove Top

yield 8 serving(s)

Ingredients

12 - russet potatoes
1/4 teaspoon black pepper
1/4 cup onion, chopped
1 bunch green onions, chopped
2 cups whole milk
4 ounces sour cream
1 stick butter
4 ounces mexican velveeta cheese, cubed
1/4 cup instant mashed potatoes
1 package black peppered country gravy mix
4 cups water
32 ounces chicken broth
1/4 teaspoon salt

How To Make loaded baked potato soup

Step 1

Bake the potatoes. Cool and Remove the skin. Cut the potatoes into chunks.

Step 2

Melt the butter, add the onions. Cook until the onions are soft.
Step 3

Add the chicken broth and water. Bring to a boil. Add the green onions and reduce the heat. Cook for 10 minutes.
Step 4

Add the cubed potatoes. Simmer about 20 minutes. Stir occasionally.
Step 5

Combine milk, salt, black pepper, potato flakes, gravy mix, and sour cream with whisk until smooth. Stir into boiling mixture.
Step 6

Add cheese and stir until melted and combined.
Step 7

This is good with hot homemade cornbread.
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