Mom's Loaded Potato Soup

A meal in itself, this super filling and flavorful soup is perfect for dinner with friends and family. This soup is great on day one and even better on day two. Adjust the heat to your liking by varying the amount of hot sauce...remember however, that the heat intensifies as it sits.

Photo by Tracey H.

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

50

minutes

SERVINGS

12

servings

Ingredients

  • 4

    lbs red potatoes

  • 1/2

    cup butter or margarine

  • 1/2

    cup flour

  • 4

    cups fat free half & half

  • 2

    cans evaporated milk

  • 48

    oz high quality chicken stock

  • 2

    16oz packages velveta cheese, melted

  • pepper to taste

  • 4

    tbsp hot sauce

  • 1

    lb bacon, cooked crisp & crumbled

  • 2

    stalks celery, diced small

  • 1

    tsp garlic powder

Directions

Dice unpeeled red potatoes into 1/2 inch cubes. Cover with water and cook for about 10 minutes or until 3/4 cooked. In pot, cook bacon crisp & crumble. Add celery and saute. Set asisde on plate with paper towel to drain any grease. In seperate soup pot, combine melted butter and flour, mixing until smooth. Place over low heat and gradually add liquids, stirring constantly. Continue to stir until smooth and liquid begins to thinken. Add melted velveta and stir until well mixed. Add crumbled bacon and celery. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot sauce. Cover and cook over LOW heat for 30 minutes, stirring occassionally. Important... Do NOT bring to a rapid boil--slow simmer only!! Enjoy!!

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