Loaded Baked Potato Soup
"Really good on a cold winter evening with a piece of warm crusty bread."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 quarts chicken stock
- 1⁄2 cup all-purpose flour
- 12 ounces evaporated milk
- 2 cups water
- 2 cups Velveeta cheese, cubed
- 3 medium potatoes, cubed
- 6 slices smoked bacon
- 1 large onion, diced
- 1 garlic clove, minced
- 2 tablespoons chives, minced
directions
- Cut bacon into small pieces. Fry in a large skillet until crispy. Remove bacon and drain on a paper towel.
- 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.
- 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.
- Add Velveeta, water and evaporated milk. Stir until cheese is melted.
- Add potatoes, onion and garlic to soup. Simmer for 5 minutes, stirring occasionally.
- Serve in a bowl garnished with bacon and chives.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Bacon and too much Velvetta, tasted like a salt bomb. My family tossed theirs.
RECIPE SUBMITTED BY
PAUL P.
Ivydale, West Virginia
I am married and a father of 2. I love to hunt, fish, trap, hike, rock climb, camp, garden and cook. By trade I am a welder, but I also make knives and am a semi-professional blacksmith.
My family and I live on a self-sustainable homestead. We raise a big garden of heirloom vegetables. I collect antique varieties of apple, pear, plum, quince, cherry, mulberry and grapes. We raise meat rabbits, chickens for meat and eggs and we raise 2 breeds of pigs.
I make my own beer, cider, perry and wine. I also have a medicinal garden from which I make a lot of herbal remedies. I use organic, self sufficient practices with everything I raise to eat and plan on teaching this to my kids as they grow up.
