Loaded Baked Potato Soup

Total Time
35mins
Prep 15 mins
Cook 20 mins

Really good on a cold winter evening with a piece of warm crusty bread.

Ingredients Nutrition

Directions

  1. Cut bacon into small pieces. Fry in a large skillet until crispy. Remove bacon and drain on a paper towel.
  2. Cook potatoes in bacon grease until browned. Remove from skillet then add onion and garlic and cook until onion is soft. Remove from skillet and set aside with the potatoes.
  3. In a large stock pot bring chicken stock to a boil. Whisk in flour until no lumps remain. Bring back to a boil then turn heat down to maintain a simmer.
  4. Add Velveeta, water and evaporated milk. Stir until cheese is melted.
  5. Add potatoes, onion and garlic to soup. Simmer for 5 minutes, stirring occasionally.
  6. Serve in a bowl garnished with bacon and chives.
Most Helpful

2 5

Bacon and too much Velvetta, tasted like a salt bomb. My family tossed theirs.