Sunday, December 5, 2010

Recipe of the Week...Loaded Baked Potato Soup

This is one of those delicious "comfort food" meals that is so wonderful to serve on a cool, rainy or snowy day. It pairs wonderfully with home-made biscuits or hot rolls and a side salad.

  • 8 slices bacon, cut into small pieces
  • 1 small onion, finely chopped
  • 1/2 stick butter or margarine
  • 6 or 7 potatoes; peeled, washed and cubed
  • 2 cans of chicken broth
  • 1 teaspoon garlic powder
  • 1 Tablespoon dried parsley
  • Salt and pepper to taste
  • 1/8 cup grated Parmesan cheese
  • 8 oz. Velveeta, cubed (I use Velveeta Light)
  • 8 oz. sour cream (I use the light version)
  • 1/2 to 1 cup milk (I use 2% milk)
In a large pot combine bacon, onion and butter. Cook until bacon is done and onion is transparent. Add the next 6 ingredients to the pot and cook until potatoes are tender. Using a potato masher, lightly smash up potatoes in the pot but leave some large chunks too! Add cheeses and sour cream, stirring until blended. Gradually add 1/2 to 1 cup of milk...just enough to give the soup a creamy consistency. Simmer for 10 minutes, stirring occasionally, and then ladel into serving bowls. If desired, you may sprinkle the top of each bowl of soup with additional cooked/crumbled bacon, shredded cheddar cheese, chopped chives, etc. before serving.



  1. Yummy! I can't wait to try this Becky! Thanks for sharing!


Thanks so much for leaving a comment; I truly value your thoughts, ideas and opinions! Have a blessed day! Becky B.