Loaded Baked Potato Soup

Loaded Baked Potato Soup

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  • 8 – 12 strips of bacon, crumbled; divided
  • 1 LG onion, diced
  • 1 LG bell pepper, diced
  • 5 celery stalks, diced
  • 3 T butter
  • 1 bag (5 lb.) potatoes, peeled & cubed
  • 2 LG cans chicken broth
  • 1 can cream of mushroom soup
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • beef onion soup seasoning packet
  • 1 pint sour cream; reserve some for garnish
  • 2 C (16 oz.) shredded cheese; reserve some for garnish
  • 1 C heavy cream
  • bunch of chives, finely chopped; reserve some for garnish


  1. Fry the bacon in a skillet until done. Remove to paper toweled lined plate to drain. When cooled, crumble. Set aside. 
  2. In the same skillet add onion, bell pepper, celery and butter. Cook until tender; set aside. (You can remove some of the bacon grease if you wish).  
  3. In a large stock pot add the potatoes and fill with cold water. Boil until slightly tender. Drain off the water. Return the potatoes back into the pot and add sautéed vegetables, broth, cream of mushroom soup, salt, pepper, garlic powder, onion powder, beef seasoning and most of the sour cream. Cover and cook on low for 40 minutes; stirring often. (Add more liquids if needed).  
  4. After 40 minutes, add the cheese, cream, chives and most of the bacon. Stir and cook for an additional 10 minutes.  
  5. To serve, garnish with shredded cheese, bacon, chives and sour cream.
Loaded Baked Potato Soup
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