Easy Loaded Baked Potato Soup

Easy Loaded Baked Potato Soup Recipe

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Catherine Goff


My family loved this recipe. Great on cold days and nights. The peppery taste combined with the cream cheese has made it a sinful favorite.Keeps well and I never have a problem with left-overs.


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8 bowls or more
30 Min
45 Min
Stove Top


  • 13 c
    potatoes, peeled and cubed
  • 48 oz
    chicken stock, no salt
  • 2 pkg
    cream cheese, low-fat
  • 16 oz
    cheddar cheese, shredded
  • 1 bag(s)
    real bacon bits
  • 1 tsp
    black pepper
  • 2 dash(es)
    red pepper
  • 2 tsp
    seasoning salt

How to Make Easy Loaded Baked Potato Soup


  1. Peel and cube potatoes.
  2. Add to chicken stock to large stock pot.Add black pepper, seasoning salt, and 2 dashes red pepper.
  3. Add potatoes to stock pot. Cook on medium until tender.
  4. Lower heat and add cream cheese by small pieces. Stir until melted.
  5. Some cheese will not melt. Don't worry about it.
  6. Serve into bowls and top with shredded cheese and bacon bits. Bread bowls are great with this.

Printable Recipe Card

About Easy Loaded Baked Potato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #potato

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