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#1 Loaded Potato Soup

5 Medium To Large Red Potatoes, Peeled And Diced
1- 1/2 teaspoon Salt, More To Taste
1 package 4.1 Oz. Idahoan Baby Reds Instant Potatoes
13 cups Sour Cream
2 cups Milk (1%, 2%, Whole, Or Skim)
1- 1/2 cup Shredded Cheddar Or Colby Jack Cheese
1/2 cups Real Bacon Bits
2 Tablespoons Or So Of Chopped Chives (fresh Or Dried)
Optional Garnishes: Shredded Cheese, Bacon Bits, Chopped Chives


Prepare potatoes by peeling and dicing them into bite size pieces. Put them into a good sized pot, cover with cold water and add 1 1/2 teaspoons salt. Cook on medium-high until tender (10-20 minutes), stirring potatoes several times during the cooking process. Do not drain the water from the potatoes. When potatoes are tender, remove the pot from heat and gradually stir in the package of instant potatoes. Then stir in sour cream and milk. You may need to add more milk depending on how thick youd like your soup to be. Put the pot back over low heat and add the cheese, bacon bits and chives. When cheese is melted, remove the pot from the heat and serve. I always top mine with a little extra cheese, bacon bits and chives!

Source: tastykitchen.com