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.

☆☆☆☆☆ 0 votes
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


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

About Easy Loaded Baked Potato Soup

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