easy loaded baked potato soup

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By Catherine Goff
from LaFayette, GA

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.

serves 8 bowls or more
prep time 30 Min
cook time 45 Min
method Stove Top

Ingredients For easy loaded baked potato soup

  • 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
    real bacon bits
  • 1 tsp
    black pepper
  • 2 dash
    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.

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