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.

Print Recipe

5 from 4 votes

Loaded Potato Soup

Author: Justin Holmes

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.

Video