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loaded baked potato soup

(1 rating)
jlowery55 avatar
Recipe by
Joyce Lowery
@jlowery55
Sterlington, LA

I took several potato soup recipes and put them together to come up with this soup that is one of my favorite meals on a cold winter evening.

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For loaded baked potato soup

  • 12
    russet potatoes
  • 1/4 tsp
    black pepper
  • 1/4 c
    onion, chopped
  • 1 bunch
    green onions, chopped
  • 2 c
    whole milk
  • 4 oz
    sour cream
  • 1 stick
    butter
  • 4 oz
    mexican velveeta cheese, cubed
  • 1/4 c
    instant mashed potatoes
  • 1 pkg
    black peppered country gravy mix
  • 4 c
    water
  • 32 oz
    chicken broth
  • 1/4 tsp
    salt

How To Make loaded baked potato soup

  • 1
    Bake the potatoes. Cool and Remove the skin. Cut the potatoes into chunks.
  • 2
    Melt the butter, add the onions. Cook until the onions are soft.
  • 3
    Add the chicken broth and water. Bring to a boil. Add the green onions and reduce the heat. Cook for 10 minutes.
  • 4
    Add the cubed potatoes. Simmer about 20 minutes. Stir occasionally.
  • 5
    Combine milk, salt, black pepper, potato flakes, gravy mix, and sour cream with whisk until smooth. Stir into boiling mixture.
  • 6
    Add cheese and stir until melted and combined.
  • 7
    This is good with hot homemade cornbread.
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