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Loaded Baked Potato Soup


Rate this recipe 2.5/5 (12 Votes)


  • 6-8 potatoes
  • 1 onion
  • 1 and 1/2 C celery
  • 1-2 cans of cream of chicken, or cream of celery soup
  • 4 C milk
  • 2 and 1/2 inches Velveeta
  • 1 C cheddar cheese
  • 1 Tbsp parsley
  • 1/4 C butter
  • 1 C bacon cut in small bits
  • 1 C sour cream (optional)
  • cheddar cheese (optional)


Level of difficulty Average
Cost Average budget


Step 1

Cook bacon in large pot. Set bacon aside. Saute onion and celery in a small amount of bacon grease.

Step 2

Peel and cube potatoes, then place in the pot. Barely cover potatoes with water then boil till tender.

Step 3

Once potatoes are tender add soup, milk, Velveeta, cheddar cheese, parsley, and butter. Stir gently until ingredients are well blended and cheese is melted.

Step 4

Thicken soup with flour and milk thickener. Once thickened, add sour cream, bacon, and cheddar cheese to your preference.


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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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Baked Potato Soup Soup- Baked potato