Loaded Potato Soup
This is one of my not-so-pregnant wife’s favorite soups of all time. Whether it’s a breezy spring day or a cold December night, this one is always a hit!
Here’s the list to make this magic:
- 4 large Russet potatoes cleaned
- 4 Tbsps butter
- 2 Tbsps garlic
- 1/2 chopped yellow onion
- 1/2 cup flour
- 3 cups milk
- 4 cups chicken stock (divided in half)
- Salt, pepper and garlic powder to taste
- 1/2 cup sour cream
- 16 oz velvetta cubed
- 3-6 crumbled strips of bacon
- Optional*** Garnish with bacon and green onion
Let’s get cooking:
Starting out, poke holes in the potatoes with a fork, microwave them for 12 to 15 minutes until tender. Half the potatoes and cut into chunks to cool.
In a large pot, melt the butter over medium-low heat.
Next, add garlic and onion; cook until the onion is translucent.
Slowly whisk the flour into the pan and stir until slightly browned.
Again, slowly whisk in the milk, 1 cup at a time.
Then, add 1/2 of the chicken stock. Bring it all to a light simmer and whisk in the salt, garlic powder and pepper. Let it come to a light simmer and thicken, stirring occasionally.
Add velvetta, bacon and the sour cream and stir until smooth.
Next, turn off the heat and fold in the potatoes.
I garnish with green onion and a little bacon.
Ps: I use half the chicken stock when I cook the soup and when I put it away for leftovers I add the additional 2 cups to thin it out…. Personal preference, you’ll see.
Loaded Potato Soup
Ingredients
- 4 large Russet potatoes cleaned
- 4 Tbsps butter
- 2 Tbsps garlic
- ½ chopped yellow onion
- ½ cup flour
- 3 cups milk
- 4 cups chicken stock divided in half
- Salt pepper and garlic powder to taste
- ½ cup sour cream
- 16 oz velvetta cubed
- 3-6 crumbled strips of bacon
- Optional*** Garnish with bacon and green onion
Instructions
- Starting out, poke holes in the potatoes with a fork, microwave them for 12-15 minutes until tender. Cut the potatoes nto chunks to cool.
- In a large pot, melt the butter over medium-low heat.
- Next, add garlic and onion; cook until the onion is translucent.
- Slowly whisk the flour into the pan and stir until slightly browned.
- Again, slowly whisk in the milk, 1 cup at a time.
- Then, add ½ of the chicken stock. Bring it all to a light simmer and whisk in the salt, garlic powder and pepper. Let it come to a light simmer and thicken, stirring occasionally.
- Add velvetta, bacon and the sour cream and stir until smooth.
- Next, turn off the heat and fold in the potatoes.
- I garnish with green onion and a little bacon.
- Ps: I use half the chicken stock when I cook the soup and when I put it away for leftovers I add the additional 2 cups to thin it out…. Personal preference, you’ll see.
I made this for a shared soup supper and it was a hit!
Next time I’ll cut the potatoes smaller and use more bacon, but that’s what I like about so many of your recipes – they’re flexible.
Also – I now understand about the extra chicken stock. I let this simmer for a long time, and it thickened, so I just added more stock until it was the way I liked it. Good tip!
HOW MANY DOES IT SERVE???
I can see why this is one of the favourites. Delicious,easy to make, and rich in flavour.
Adding the last of the chicken stock really helps balance the cheesiness with the soupiness.
Thanks for sharing another family friendly recipe.
Sooo good
what is cubbed velveeta? lol #spellcheck
haha thank you! fixing now.
I’ve been looking for a good potato soup recipe to serve in my little restraunt, I’m definitely giving this a try. Can it be thickened with corn starch instead of flour? I like to make as many recipes gluten free as possible.
the flour and butter are for a roux… ive never made it another way but if you try it come back and let us know how it went with those omitted… thanks – Justin
You could thicken it by mashing some of the potatoes (you could make some extra potatoes to mash) and stirring in the mashed potatoes.
Excellent!!! My mother used evaporated milk but this is yummy!
Can you peel the potatoes prior to cooking them? It’s a dietary restriction.
Yes, but they may not require as long to cook so be mindful of that.
Hi Justin, I’m in Britain and we don’t have velvetta, can you recommend an alternative please. Kind regards
Candice
Hey, Candice! Regular cheddar should work good, too! Enjoy!
What other cheese can I use besides velveeta? Thanks!
Cheddar cheese should work fine, too.
I can’t wait to make this!! Thank you
Respect Thank’s and Bless you for your Journey and Congratulations and Best wishes 🙏 Beautiful 🎊
How many does this serve?
Comfortably 10 servings. It makes a large pot of soup so just depends on how big of servings you choose to serve. This makes for delicious leftovers too!
Ur recipes look great
We finally got some cooler weather in Missouri and this soup was on the menu this week! It is a family favorite and never disappoints!
Made this and it turned out sooooo good!!
Would you ever recommend making this in a crock pot? Would it turn out just as good? I just recently made this for my friends and they fell in love with your recipe! Thank you so much Mr. And Mrs. Holmes!!!
I definitely think this recipe would make for a great crockpot recipe. Let me know how it turns out.
My mother LOVED it. had to add the rest of the broth to thin it out. I felt it was too cheesy for just my taste. may put a bit less in it. Otherwise, WILL BE MAKING THIS AGAIN!!!!!
i did use yukon gold potatoes cause of the video. But will be using the correct russet next time. the yukon was very creamy and soft. which is a thing with those potatoes. that was my fault.
but all in all, will be doing my tweeks for my taste, but this will be a fall/winter staple for sure!!!!!
My kids ask for this soup all of the time!
Loved it. Brought this soup to a gathering of friends. It was the entree. Thankfully I doubled the recipe because all wanted to take some home.