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loaded baked potato soup

(2 ratings)
AmeliaVargas avatar
Recipe by
Amelia Vargas
@AmeliaVargas
Mt Juliet, TN

This is a recipe that everyone loves and even though it's a soup, it's a MEAL!! What's better than a big creamy hearty bowl of potato soup?? Well, this soup is all that and a little more! Hope you enjoy it as much as everyone else I've made it for...

(2 ratings)
yield serving(s)
prep time 1 Hr
cook time 1 Hr 10 Min
method Stove Top

Ingredients For loaded baked potato soup

  • 4 lb
    red new potatoes (cleaned & diced)
  • 1 1/2 pkg
    cream cheese
  • 1 can
    cream of mushroom soup
  • 1 can
    cream of celery soup
  • 2 c
    whole milk
  • 1/2-1 c
    heavy cream
  • 1 tsp
    each of garlic & onion powder
  • salt and pepper to taste

How To Make loaded baked potato soup

  • 1
    In a LARGE pot, just barely cover diced potatoes with water and bring to a boil. Boil until just tender and then drain. Set aside until later.
  • 2
    In the same pot (rinsed out please) place all remaining ingredients and blend with a stick blender until smooth and there are no visible lumps! If you don't have a stick blender you will just need to simmer and whisk the ingredients until cream soups and cream cheese are fully incorporated and mixture is smooth. This takes a little more time but the taste of the soup is still the same.
  • 3
    Simmer the soup base on very low heat for about 30 mins. Taste and re-season if needed. Once the soup base is nice and hot, add back the pre-boil potatoes. Simmer for another 30 mins or so until the flavors all have time to blend together.
  • 4
    Serve hot with your favorite Baked potato toppings: Cheddar cheese, Crispy bacon bits, chives or green onions, and sour cream!! Yummy...Enjoy!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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