Recipe: Appetizing Loaded potato soup

Loaded potato soup. Top a Baked Potato with Bush's® Beans, Cheddar Cheese and Sour Cream. Try Our Easy-To-Make Potato Soup Recipes. Browse & Share Now w/ Your Friends!

Whisk in flour until smooth, then gradually stir in the milk. Add the chicken broth and heavy cream, whisking to remove any flour lumps. With a potato masher, break up the cooked. You can have Loaded potato soup using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Loaded potato soup

1. You need of potatoes.
2. Prepare of green beans.
3. Prepare of bacon.
4. It's of fresh/frozen chopped mushrooms.
5. Prepare of onion.
6. Prepare of butter.
7. You need of Campbell's Cream of Mushroom Soup.
8. Prepare of Milk.
9. It's of Garlic powder.
10. You need of Salt.
11. It's of Black pepper.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky. Add the cooked bacon (leaving a little out for garnishing. Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker.

Loaded potato soup instructions

1. Peel, rinse, and cut up all 8-9 potatoes and set aside..
   
   
   
2. Cut up bacon in large pan, add in the chopped mushrooms, green beans, diced up onions, and butter (i use imperial or country crock, which is actually margarine, made with vegetable oil.).
3. Season with garlic, salt, and pepper. Cook until onions are soft. About 15minutes on medium-high heat. Stirring occasionally..
4. Add in the potatoes, mix together, add in the Campbell's Cream of Mushroom Soup and Milk. Mix together.(i used what was left in my gallon of milk, i didn't measure, just poured the rest in there. Enough to cover the potatoes.).
5. Let it come to a boil, turn the heat down, enough so it doesn't boil over, but continue to boil, until potatoes are easy to cut through. Stirring occasionally to prevent sticking..
6. Once potatoes can be easily cut through(probably about 10-15minutes boiling), it's done..
7. Serve and enjoy!.

In a large pot over medium-high heat, sauté butter and garlic. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Garnish with cheese and green onions. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.