Loaded Baked Potato Soup

Lonna Weidemann


Big fan. Big, Big, Fan!

★★★★★ 2 votes
25 Min
30 Min
Stove Top


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2/3 c
butter or margarine
2/3 c
3 c
chicken broth
5 c
6 medium
potatoes baked and cubed or 8 small
1/2 lb
ham chunked or chopped
1/2 c
chopped onion
10 slice
crisp cooked bacon
1/2 pkg
ranch dressing mix (powder pack)
1/2 c
sour cream
1/2 c
shredded cheddar cheese
1 tsp

How to Make Loaded Baked Potato Soup


  • 1Bake potatoes and then let chill for an hour in fridge for easy cutting. I put olive oil on mine and I peel all but 2 of them, then I include the skin on the last 2 when I cube them. Cook bacon until crisp.
  • 2Melt butter in large dutch pan. Wisk in flour, stirring constantly. Add chicken broth and milk cup by cup, stirring at all times.
  • 3Add onion, sour cream, dressing, pepper, ham, bacon (crumble it into soup), cheese. Stir and cook on low for 30 minutes, stirring frequently. If it is too thick, add more broth. We like it thick. I top the soup with a spoonful of shredded cheese and a spoonful of sour cream.

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About Loaded Baked Potato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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