Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup

3 lbs red potatoes, I peel 3/4 and leave the other 1/4 unpeeled
1/4 c flour
1/4 c butter
8 c half & half (I sub in 4 cups milk and sour cream to make it a bit lighter, using only 4 cups half & half, you can also sub in cream to make it heavier)
16 oz Velveeta
(corn starch for thickening, as desired)
salt, pepper, garlic powder to taste
shredded cheddar, crumbled bacon, scallions or chives


Cut the potatoes into chunks and boil for about 10 minutes in a separate pot, until 3/4 of the way done. Drain, set aside.
In soup pot, melt the butter and mix in flour until smooth.
Gradually add in the dairy (whatever combination you are using), stir until it starts to thicken (will not thicken too much if you use more milk than cream/half & half). Stir constantly
Melt Velveeta and blend in completely.
Now, in a little bowl, I blend 2 tbsp cornstarch with a bit of cold water until smooth, and then mix into soup to thicken it up some.
Add potatoes and seasonings into the soup pot.
Cook for 30 minutes on low heat, stirring occasionally.
Dip into bowls and serve with toppings.