About a week and a half ago I woke up and opened our curtains and this is what I saw.

I am READY for spring to show it’s face around here. In Utah it can be almost 60 degrees one day and then the next day we will get a foot of snow. I hate this time of year. I am ready for warm weather and flip flops!

The only upside to this kind of weather is making some comfort food. I LOVE cream soups.
There is something warm and comforting about eating a warm bowl of soup on a cold day. During the winter we probably have soup or chili a 3-4 times a month. Just recently my grandmother made me a cream soup that was so delicious and she shared the recipe with me. She has a basic recipe for any kind of cream soup, and you just add what you like to the soup.

Since I’ve learned how to do this, I made up this recipe.

Loaded Baked Potato Soup

Loaded Baked Potato Soup


1 package of bacon, chopped into small pieces

1 small onion chopped finely

2 celery stalks chopped

2 carrots chopped

2 garlic cloves minced

6-8 medium potatoes, peeled and chopped

4 cups water

5 Chicken Bouillon Cubes

1 small package of Velveeta Cheese, cubed

2 cups cream

Potato flakes to thicken soup

Salt and pepper to taste

Sour Cream

Grated Cheddar cheese

In large stock pot, render bacon until crispy. Remove bacon and set aside. Reserve 3 Tablespoons of bacon fat and remove the remaining.

Saute onions, carrots, and celery in bacon fat for about 3 minutes on medium-high heat. Add in garlic and potatoes and stir. Pour in water and add the chicken bouillon cubes and let simmer until vegetables are fork tender. Turn the heat to LOW and add in your velveeta cheese and stir until melted. Slowly stir in cream and cook on low for about 5 minutes.

Do not bring your soup to a boil, if you do this it will separate and wont be as creamy.

Taste soup and add salt and pepper to taste. If soup is not as thick as you’d like, add a 1-2 Tablespoons of potato flakes and cook for another 5 minutes.

Serve with a dollop of sour cream, cheddar cheese, and reserved bacon.

I love this soup and we have had more times than I can count this winter. It is so creamy and rich and it hits the spot every time I make it. In my opinion the soup is even better the next day.

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