Potato soup recipes that are family favorites. Loaded baked potato or old fashioned potato & ham.Potato Soup is one of our favorite soups. 

My husband prefers an Old Fashioned Potato-Ham soup, but  I love Loaded Baked Potato Soup

Potato Soup recipes to warm you on a cool fall day.

We had a beautiful,  cool fall day today, so I made both of these soups.

There is nothing more comforting than a big pot of warm potato  soup on a cool, fall or winter day.  I have always made big pots of soup for our large family.  

The leftovers are perfect for lunches the next day or two.


Potato soup recipes for the upcoming cool weather.

I always make my soups in my dutch oven.  I like to have plenty of room for all of the ingredients to blend well, they don’t  stick, and the foods cook more evenly in these pots.

First, my husband’s favorite potato soup.

Potato Soup recipes to add to your comfort food menus.

The Old-Fashioned Potato-Ham soup starts with fresh, chopped veggies placed in the dutch oven.

Cover with water, bring to a boil, then cover and simmer.  I make a roux to add to the pot to make a richer, slightly thicker broth.

Potato soup recipes that are family favorites. Loaded baked potato or old fashioned potato & ham.

Stir in ham chunks, simmer a little longer and you have the perfect soup. 

Old Fashioned Potato-Ham Soup
Serves 6
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  1. 8 medium-large size potatoes
  2. 1/2 cup carrots, sliced thin
  3. 1 cup celery, chopped
  4. 1 cup onion, chopped
  5. salt and pepper to taste
  6. 4-5 cups water
  7. 4 Tablespoons butter, divided
  8. 2 Tablespoon flour
  9. 1-2 cups ham cubes, diced
  10. 1-2 cups half and half
  1. Peel, wash, and cut potatoes into 3/4 inch cubes.
  2. Place potatoes, carrots, celery, and onions in dutch oven or large size saucepan. Season with desired amount of salt and pepper. Add water to slightly cover vegetables. Bring water to a boil, then reduce heat to low. Add 2 Tablespoon of butter. Cover and simmer until potatoes are tender, about 15-20 minutes.
  3. Melt remaining butter in a small, microwave safe bowl. Stir in the flour. Spoon 2 or 3 Tablespoons of the broth from vegetables into flour mixture, and then stir mixture into pot of vegetables. Allow vegetables to simmer 5 minutes, stirring frequently.
  4. Stir in the ham and half-and-half. Allow to simmer on low heat until mixtures starts to thicken. Remove from heat. Add additional salt or pepper as needed.
  1. May add additional half-and-half to thin if mixture becomes too thick
  2. We like 2 cups of ham in our pot of soup. My mother in law likes less, so add your desired amount.
GRANDMA HONEY'S HOUSE https://grandmahoneyshouse.com/

This Loaded Baked Potato Soup is my favorite.

First, prepare the baked potatoes. You may do them in the
oven, wrapped in foil, or use the microwave ready potatoes. I use these.  

Cook potatoes until tender, cut in half, and allow to cool while preparing the rest of the soup.  When the potatoes are cool enough to handle, I scrape them out of the jackets, into a bowl, and season with salt and pepper.

The Loaded Baked Potato Soup starts with bacon browned in a dutch oven. 

Potato Soup recipes to warm your body on a cool fall day.
The bacon is removed and fresh veggies are sautéed in some of the bacon grease.


Potato soup 2 ways. Loaded Baked Potato.

Next add the ham chunks to the veggies.


Potato Soup recipes perfect for fall.

Stir in the chicken broth and half-and-half.  Carefully, fold in the potatoes.  Stir in amount of milk needed for desired
thickness .  Simmer on low 10 minutes,  stirring frequently.


Potata Soup recipes that are perfect for fall.Add cheese and sour cream to make a rich, delicious soup. 
Season with additional salt & pepper if needed.

Remove from stove at this time to serve or re-warm later.

Loaded Baked Potato Soup

Serve with your choice of toppings such as the bacon, sour cream, shredded cheese, and green onions.


Loaded Baked Potato Soup
Serves 6
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  1. 6 large potatoes, baked
  2. 4 slices bacon
  3. 1/2 cup celery, chopped
  4. 1/2 cup carrots, diced
  5. 1 Tablespoon jalapeno, diced
  6. 1 cup onion, chopped
  7. 1/4 cup red bell pepper, chopped
  8. 1 teaspoon minced garlic
  9. 2 cups ham cubes
  10. 2 cups chicken broth
  11. 1/2-1 cup half and half
  12. salt and pepper to taste
  13. 1/2- 1 cup milk
  14. 1/4 cup sour cream
  15. 1 cup shredded cheddar cheese
  1. shredded cheddar cheese
  2. diced green onions
  3. sour cream
  4. crumbled bacon
  1. Cook potatoes until tender. Cut in half and scrape potato out of skins in large pieces, place in a small bowl and set aside.
  2. Cut bacon into small pieces and brown in a dutch oven or medium size saucepan over a medium heat,transfer to a paper towel. Drain bacon grease from pan, leaving about 2 Tablespoons.
  3. Add celery, carrots, jalapeno, bell pepper, and garlic to pan with bacon grease. Saute 10 minutes, over a medium heat, stirring frequently. Add the ham and cook another 5 minutes.
  4. Stir in the chicken broth and half and half. Season with salt and pepper. Stir in the potatoes and milk. Reduce heat to low and simmer about 10 minutes, stirring frequently. Remove from heat and add the sour cream and cheese. Stir to blend into mixture.
  5. Top bowl of soup with the cooked bacon and additional sour cream and cheese.
  1. I use the microwave baked potatoes frequently because of convenience.
  2. If soup becomes too thick you may use additional milk to thin.
  3. You may stir bacon into the soup instead of using as a topping if desired.
GRANDMA HONEY'S HOUSE https://grandmahoneyshouse.com/
  This recipe was shared @http://www.sweetlittlebluebird.com/ Week-end Potluck link party!

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