Over-Loaded Potato Soup

Elaine Wilson


We also call this "heart attack in a bowl".


★★★★★ 2 votes



  • 3 lb
    small red potatoes
  • 1/2 c
    butter, melted
  • 1/2 c
    plain flour
  • 8 c
    heavy cream
  • 1 lb
    velveeta cheese, cut in 1 inch cubes
  • 1 lb
    cream cheese, cut in 1 inch cubes
  • ·
    salt and pepper
  • ·
    garlic powder
  • 1 lb
    bacon, fried, drained and crumbled
  • 1 lb
    extra sharp cheddar cheese, shredded
  • 12
    green onions, sliced, including the tops
  • ·
    hot sauce

How to Make Over-Loaded Potato Soup


  1. Dice unpeeled red potatoes into 3/4-1 inch cubes.
    Place in large saucepan; cover with cold water.
    Put lid on pan and turn heat to high.
    As soon as water is boiling, turn heat off but leave pan on burner.
    Set timer for 12 minutes. Drain when time is up.
    If cream mixture is not finished, put drained potatoes back in saucepan with lid.
  2. In a separate pan, mix melted butter and flour until smooth.
    Place over low heat and gradually add heavy cream, stirring constantly.
    Continue to stir until smooth and liquid begins to thicken.
  3. Add Velveeta and cream cheese cubes.
    Stir until cheeses have melted and mixture is smooth.
  4. Add drained potatoes to cream mixture.
    Stir in salt, pepper, and garlic powder, to taste.
    Cover and cook over low heat for 30 minutes, stirring occasionally.
  5. Ladle into individual soup bowls.
    Top with crumbled bacon, shredded cheese, green onions, and hot sauce, as desired.

Printable Recipe Card

About Over-Loaded Potato Soup

Course/Dish: Other Soups

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