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Triple Threat Extra Cheesy Loaded Potato Soup

Author Larisha Campbell


  • 8 pieces of bacon cooked crispy and crumbled + more for topping (optional)
  • 1 large carrot finely chopped
  • 1 rib celery finely chopped
  • 1 red onion finely chopped
  • 5 cloves garlic minced
  • 1/4 cup flour
  • 2.5 lb russet potatoes peeled and diced
  • 3 cups whole milk
  • 2 cups chicken broth
  • salt and pepper liberally to taste
  • 2 oz prosciutto
  • 1/4 lb of black forest ham diced
  • 2 cups Borden® Cheese Mozzarella Shreds
  • 1 cup Borden® Cheese Sharp Cheddar Shreds
  • 1 cup Borden® Cheese Finely Shredded Sharp Cheddar Shreds
  • Love
  • Optional toppings: additional crumbled bacon cheddar cheese, Greek yogurt or sour cream, green onions, salt and pepper.


  1. In a large dutch oven (we use an 8 qt), cook bacon until crispy. Remove to drain and then crumble.
  2. In the same pot, over medium heat, add in the celery, onion, carrot, and garlic.
  3. Cook for 4 minutes or until onion is translucent.
  4. Sprinkle 1/4 cup flour across vegetables and whisk together.
  5. Pour in milk and chicken broth slowly, whisking together quickly.
  6. Add potatoes, salt, and pepper.
  7. Cook for 10 minutes.
  8. Using a masher, mash down the potatoes until desired consistency. *You could also use an immersion blender if you would like a very smooth soup, but we like chunks of potatoes in ours.
  9. Add in crumbled bacon, prosciutto, and ham, and stir together.
  10. Continue to cook for 10-15 minutes or until potatoes are tender, stirring often so the potatoes don't burn on the bottom.
  11. Add in all the cheese and stir together until melted.
  12. Sprinkle a little love in there for good measure!
  13. *If your soup is too thick after adding the cheese, add up to an additional 1 cup of milk.
  14. Add an additional toppings and serve along side grilled cheese sandwiches made with Borden® Cheese Provolone Slices and Borden® Cheese Sharp Cheddar Slices!