This soup is addictive. Seriously. It’s almost last meal material if you ask me….and even better, it is easy. I have also made this soup from scratch with milk, cream, flour, etc. but honestly, it tastes just as good using the cream of potato soup and saves you time and effort. So, why not?
RECIPE: Easy Loaded Baked Potato Soup
1/4 cup grated carrot
1/4 cup diced onions
2 tablespoons butter
2 (10-3/4 oz) cans Campbell’s Cream of Potato
2 cups milk
1 teaspoon celery seed
6 slices of bacon, cooked and crumbled
4 oz. Velveeta , cubed
Salt and Pepper, to taste
Optional for garnish:
1-2 green onions, chopped
extra bacon crumbles
shredded cheddar cheese
1. In a medium skillet, melt butter over medium heat. Add carrots and onions. Saute approximately 4-5 minutes until tender.
2. In a stockpot, add cream of potato soup, milk, celery seed, bacon crumbles, carrots, and onions. Stir well. Bring to a boil. Reduce heat to medium and add Velveeta cubes. Stir until cheese is melted. Serve in bowls with desired toppings/garnish.
I think I’m ready for a cold winter’s day now…fire burning, snow falling, and soup. Lots and lots of soup.
Oh, and you know I can’t resist an old commercial (plus I must give credit where credit is due):