Loaded Baked Potato Soup

Haven’t posted in a while, but there were TONS of requests for this recipe.  So, here ya go ladies.  Enjoy!

Loaded Baked Potato Yumminess

  • 5-6 baking potatoes (about 3 pounds)
  • 2/3 cup all purpose flour
  • 4 ½ cups of milk (I use 2%)
  • 1 can cheddar cheese soup
  • 1 cup of shredded sharp cheddar
  • Salt and fresh cracked pepper to taste
  • 1 cup sour cream (I use reduced fat)
  • ½ cup green onions, chopped
  • ½ cup frozen broccoli florets (optional)

Preheat the oven to 400 degrees. Pierce the potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool.  (You can peel if you don’t like the skins, I usually don’t peel them though)  Cut into cubes, slightly mash.

Gradually spoon the flour into crock pot; gradually add the milk, stirring with a whisk until blended.  Stir in soup, whisk.  Add cheese, salt and pepper, stirring until cheese melts. Stir in the sour cream, onions and broccoli (if used).  Add potatoes.  Give it a good stir and let it cook for 2 hours in Crock Pot on Low, stirring occasionally.

Meanwhile: Broil slices of bacon in the oven to use as topping.  Serve soup in bowls and top with sour cream, chives and bacon.


1 Response so far »

  1. 1

    peekabooicu said,

    You can also do the potatoes in the microwave if you’re lazy like me. Just take them and poke holes in them with a fork. Throw them in a ziploc bag with a bit of water and some butter. Microwave them for 10 minutes or until tender. Voila you have a microwaved/baked/steamed tater. Just be careful the bag will be HOT!

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