Loaded Potato Soup
Prep time
Cook time
Total time
Deliciously creamy, homemade loaded potato soup by SouthernFATTY.com.
Serves: 6 servings
  • 1 and ½ pounds potatoes (any variety works fine), cubed
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ cup shallots, diced
  • 1-2 cloves garlic, minced finely (1-2 teaspoons)
  • 4 cups half and half (whole milk works, but not as well)
  • ½ teaspoon hot sauce (eg: Tobasco)
  • 1 teaspoon jalapeño juice (juice from can of jalapeños)
  • 8 oz Velveeta, softened/melted (microwave for 30 seconds and stir)
  • 1 cup cheddar, shredded, divided into (2) ½ cup portions
  • ½ cup Monterey jack, shredded
  • salt/pepper/white pepper, to taste
  • ¼ teaspoon garlic powder
  • bacon, crispy (see blog post for baking details)
  • chives, to finish
  1. Cook potato cubes until cooked through, but still somewhat firm. A knife should pass but not tear the potatoes apart. Boil and drain to cook, or microwave in plastic-wrapped container.
  2. In a large pot (Dutch oven works perfectly), add butter over medium heat.
  3. When melted, add shallots and cook for 3-4 minutes. Add garlic.
  4. Add flour and whisk constantly until light brown, about 3-4 minutes.
  5. Slowly add half and half, still stirring to smooth completely.
  6. Cook for a few minutes to thicken this roux.
  7. Add Velveeta cheese.
  8. Add potatoes to base. Add ½ cup cheddar and Monterey jack.
  9. Mix in hot sauce, jalapeño juice, a bit of salt and pepper (both black and white pepper is best) and garlic powder.
  10. Decrease heat to low/medium-low and simmer until thickened, about 30 minutes.
  11. Serve topped with remaining cheddar cheese, bacon, chives.
  12. Enjoy! More on SouthernFATTY.com.
2015 - SouthernFATTY.com
Nutrition Information
Serving size: 1 bowl
Recipe by Southern FATTY at https://www.southernfatty.com/loaded-potato-soup/