Ingredients for Baked Potato Soup
- 2 lbs russet potatoes
- 1 cup sour cream
- 16 oz Velveeta cheese, cubed
- 2 beef bouillon cubes
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon bits
- 6 cups water
- Salt and pepper to taste
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How to Make Baked Potato Soup
- Peel and cube 2 lbs of russet potatoes. Place them in a large stockpot.
- Add 2 beef bouillon cubes (or 2 cups beef broth) and 6 cups of water to the pot.
- Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (about 15-20 minutes). Do not drain.
- Add 16 oz of cubed Velveeta cheese to the pot and stir until completely melted and smooth.
- Stir in 1 cup of sour cream. Season with salt and pepper to taste.
- Heat through gently for about 5 minutes, stirring occasionally. Do not boil.
- Serve hot, topped with 1/2 cup shredded cheddar cheese and 1/4 cup cooked bacon bits.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
28g
Fat
116g
Carbs
17g
