Potato 'with the WORKS' Soup

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Potato 'with the WORKS' Soup

Potato 'with the WORKS' Soup
Number of Servings: 8 Total Preparation Time: less than 15 minutes
Actual Cooking Time: 15 to 30 minutes Source: Stacy Westerbeck
Main Ingredient: Egg & Cheese, Vegetables
Meal Type: Lunch Entrée, Dinner Entrée, Soup & Stews
Origin: American
Special Features: Quick to Prepare (under 30 minutes), Kids Can Help Make It , Vegetarian

A tastefully twist to the old fashion favorite potato soup.


6 medium chopped Potatoes
1 medium Onion
1/4 Cup Butter
4 cups Water
1 1/2 cups Milk
1/2 cup Velvetta
Garlic powder
Bacon bits
shredded Cheese
sour Cream


Cook onion in butter until clear. Add chopped potatoes and water (just enough to cover the potatoes) and bring to a low boil until potatoes are a little firm. You don't want to make mashed potatoes. Add milk and return to low boil and add velvetta. Cook long enough for cheese to melt and remove from heat. Add salt, pepper, garlic powder, parsley to taste. Serve in soup bowl and top with shredded cheese, sour cream and bacon bits.

Nutrient Information
Calories: 0
Total Fat:
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Vitamin A:
Vitamin C:

Cook's Notes:

If you love your baked potato loaded with the works then you'll love this potato soup. You can add to the soup anything you normally add to your loaded baked potato. There are no limits. My kids love this soup.