Loaded Baked Potato Soup

Name: Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Ingredients: 8 large red potatoes; 1 (12 ounce) package bacon; 0.5 gallon milk; 1 cup heavy whipping cream; 1 (8 ounce) container sour cream; 1 (8 ounce) package processed cheese (such as Velveeta®), cubed; 1 (8 ounce) package shredded Cheddar cheese; 1 teaspoon onion salt; ground black pepper to taste

3.7

(30)

25 Reviews

10 Photos

Everyone who has tried this loaded baked potato soup recipe loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick, creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Recipe by xtal420

Updated on September 25, 2022

10

Prep Time:

15 mins

Cook Time:

1 hrs 25 mins

Total Time:

1 hrs 40 mins

Servings:

12

Jump to Nutrition Facts

Ingredients

8 large red potatoes
1 (12 ounce) package bacon
½ gallon milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon onion salt
ground black pepper to taste

Directions

Preheat the oven to 350 degrees F (175 degrees C).
Wrap potatoes in aluminum foil.
Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easy to handle, cut into cubes, and set aside.
Place bacon in a large skillet over medium-high heat; cook, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate. Crumble and set aside.
Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes.
Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes. Season with onion salt and black pepper.

Tips

You can substitute other types of potatoes, but I think red potatoes work best.

You can add chives or replace onion salt with chives or minced onion (just remember to add salt).

Nutrition Facts (per serving)

550	Calories
30g	Fat
50g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 550
% Daily Value *
Total Fat 30g	38%
Saturated Fat 17g	86%
Cholesterol 93mg	31%
Sodium 817mg	36%
Total Carbohydrate 50g	18%
Dietary Fiber 4g	15%
Total Sugars 12g
Protein 23g
Vitamin C 22mg	109%
Calcium 491mg	38%
Iron 2mg	13%
Potassium 1531mg	33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.