Loaded Potato Soup Recipe
Add a loaded potato soup recipe to your list of best potato recipes. 
The recipes below offer all the great flavors of your favorite baked potato recipe. Loaded baked potato soup recipes include the cheese, bacon and other additions that are so satisfying. Garnish with sour cream or other condiments to make these potato recipes "your own."Speaking of your own recipes, scroll down to the bottom of this page to add your best potato recipes to our site. Favorite Loaded Potato Soup RecipeThis loaded potato soup recipe makes 2 generous servings. You can easily double or triple it to serve more.
Ingredients: 3 medium potatoes, peeled and cubed 2 green onions, sliced 2 cups chicken broth 1/2 rib celery, minced 1/4 med. carrot, grated 2 tsp. white vinegar 1 tsp. salt 1 1/2 cups milk mixed with 2 Tbls. all-purpose flour 1/4 cup shredded cheddar cheese 1/4 cup shredded Monterey Jack cheese 4 strips cooked bacon, crumbled Directions:
Ingredients: 1 lb. baking potatoes, cubed 1 can chicken broth 1 cup milk 4 slices bacon, cooked, crumbled and divided 1 cup shredded cheddar cheese, divided 1 green onion sliced, divided 1/4 cup sour cream Directions: Place potatoes in a large, microwavable bowl and microwave on high for about 5 minutes, stirring halfway through. Stir in broth and milk. Microwave for 10 minutes, stirring after 5 minutes. Mash potatoes with potato masher. Reserve 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for garnish. Stir remaining bacon, cheese and onions into soup. Place in serving bowls and garnish with the remaining bacon, cheese, onions and sour cream. Serves 4
Crock Pot Loaded Potato SoupOne more loaded potato soup recipe. This one adds the ease of making it in your crock pot. It is also a recipe to feed a crowd or a large family so reduce as needed.Ingredients: 8 cups peeled and diced potatoes 3 cups onions, finely chopped 3 cups celery, finely chopped 7 cups chicken broth 1 tsp salt 1 tsp. pepper 1 stick butter 2 cups heavy cream 2 lbs bacon, fried crisp and crumbled 8 oz Colby cheese, shredded 8 oz Montery Jack, shredded 8 oz Sharp Cheddar, shredded 16 oz Velvetta, cubed 2 lb bag frozed, hashbrowns, thawed in the refrigerator overnight Salt and Pepper to taste Directions: Place chicken broth, diced potatoes, salt and pepper in large cooking pot. Bring to a boil, reduce heat to medium and cook until potatoes are tender. Do not drain. In a large skillet, saute onions and celery in butter until tender. Add half of the onions and celery to the potatoes and broth in the cooking pot. In small batches, blend the cooked vegetable mixture until smooth. (use blender or food processor, or mash with a potato masher.) Place blended/processed vegetables in crock pot. Add remaining onions and celery, heavy cream, bacon and cheeses. Stir until cheese is melted. Add hash browns and salt and pepper to taste. Cook on high for 2 to 4 hours or until hashbrowns are done. Serves 12
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