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Creamy Loaded Potato Soup

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PREP TIME
15 min
COOKING TIME
85 min
TOTAL TIME
100 min
SERVINGS
12 servings
Lunch
Creamy Loaded Potato Soup
Ingredients
  • 8 large red potatoes
  • 1 (12 ounce) package bacon
  • 1/2 gallon milk
  • 1 cup heavy whipping cream
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) package processed cheese (such as Velveeta®), cubed
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 teaspoon onion salt
  • ground black pepper to taste
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
To prepare the potatoes, wrap them in aluminum foil and place them in the oven for 45 minutes to an hour, or until they are tender.
3
Once cooked, remove the potatoes from the oven and let them cool down until they are easy to handle. Cut them into small cubes and set them aside for later use.
4
In a large skillet, cook the bacon over medium-high heat until it is evenly browned on all sides, flipping occasionally. Transfer the cooked bacon to a plate lined with paper towels and crumble it into smaller pieces.
5
In another large pot, combine milk, cream, sour cream, processed cheese, and Cheddar cheese over medium heat. Stir frequently until the cheeses have melted and the mixture is smooth, taking about 10 minutes.
6
Add the cooked potatoes and crumbled bacon to the cheese mixture in the pot. Simmer over medium heat, stirring constantly, until the potatoes have broken down and formed a soup-like consistency, approximately 20 minutes.
7
Finally, season the potato soup with onion salt and black pepper to taste.