Loaded Baked Potato Soup
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
55
Sourness
48
mins
Prep time (avg)
5
Difficulty
Ingredients:
8 large
Red Potatoes340 g
Bacon (package)1 cup
Heavy Whipping Cream230 g
Sour Cream (container)1 tsp
Onion SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Wrap potatoes in aluminum foil
3
Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour
4
Cool potatoes until easily handled and cut into cubes
5
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
6
Drain the bacon slices on paper towels and crumble
7
Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes
8
Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper