Over Loaded Baked Potato Soup Recipe

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Over Loaded Baked Potato Soup Recipe.
A New Flavor, Velveeta + Pepperjack =?

This Loaded Baked Potato Soup Recipe adds a new flavor to the baked potato soup scene by using velveeta and pepperjack cheese to add a different touch. With additional vegetables and plenty of bacon, it isn't only eaten as an appetizer but also as a complete main course.

Ingredients

5 Red Potatoes, Cubed
5 C. Chicken Stock
2 1/2 C. Half & Half
1 Leek, Chopped
(White Part Only)
12 Slices Bacon,
Cooked and Crumbled
1 C. Carrots, Sliced
1/4 C. Yellow Onion, Chopped
1/4 C. Celery, Chopped
1 Green Onion, Chopped
2 Garlic Cloves, Minced
8 Oz. Sliced Velveeta Cheese
6 Oz. Pepperjack Cheese
1/4 C. Fresh Parsley, Chopped
1 tsp. Kosher Salt
2 tsp. Black Pepper
1 TBS. Vegetable Oil

Cooking You're Loaded Baked Potato Soup.

1. Add 1 tablespoon olive oil to a large stock pot and turn the heat on medium high. After the oil heats up add the yellow onions, leeks, green onions, and garlic. Saute for 5 minutes stirring frequently.

2. Pour five cups chicken stock into the pot and turn the heat up to high. When it starts to boil reduce the temperature to a simmer.

3. While waiting for the liquid to come to a boil add potatoes, carrots and celery and simmer for 20 minutes. Stir Occasionally.

4. Add fresh parsley, kosher salt, half & half and black pepper. Lightly simmer for ten more minutes.

5. Turn off the heat and add the crumbled bacon, velveeta and pepperjack cheeses and stir until melted, this takes a few minutes.

Here is another delicious Loaded Baked Potato Soup that you are sure to like, along with this flavorful baked potato soup recipe that's packed full of bacon and cheddar.