LOADED BAKED POTATO SOUP
A soup that is pure comfort food. Loaded with baked potatoes, ham, veggies, half and half, sour cream and cheese. Simmered slowly in a Dutch oven to get the best flavor.
Servings 8
Calories 680kcal
Ingredients
- 6 large baking potatoes
- 1/2 teaspoon kosher salt
- 1/4 teasppon coarse black pepper
- 2 Tablespoons butter
- 6 slices bacon cut in small pieces
- 2 stalks celery diced
- 1 large carrot peeled and diced
- 1/2 jalapeno pepper seeded and finely chopped
- 1/2 cup onions chopped
- 1/4 cup red bell pepper diced
- 1/2 teaspoon garlic minced (I use from a jar)
- 2 cups chicken broth
- 1 cup half and half
- 2 cups ham cubed
- 2 oz sour cream
- 1 cup shredded cheddar cheese
- GARNISH:
- cooked bacon
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions diced
Instructions
- Bake the potatoes until tender, cut open in half, and allow to cool enough to handle. Scrape potatoes out of the skins into a large bowl (ok to have different size chunks). Season with salt and pepper. Fold in the butter.
- Heat a large dutch oven over medium heat. Add bacon and cook until brown and crisp. Remove the bacon, and drain grease, leaving about 2 Tablespoons of the grease to saute veggies.
- Add the celery, carrots, jalapenos, onions, and bell pepper to dutch oven. Cook over low heat for 10 minutes. Stir in the garlic and simmer another 3 minutes.
- Stir in the chicken broth and half and half. Add the potatoes and ham. Combine well and cook on low for 20 minutes, stirring frequently.
- Turn soup off and stir in the sour cream and cheese.
- Place soup in bowl and top with choices of sour cream, bacon, cheese, and green onion.
- ** Soup can be made up to a day ahead of time, reheat on low when ready to serve. May add additional half and half if it becomes too thick**
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Helpful Tips:
I have found that Russet or Yukon Gold potatoes are best to use. I prefer the russet.
I always make the soup early in the day and allow the flavors to blend. After you get it cooked, cool about an hour, and then refrigerate. Warm the soup over a very low heat, stirring frequently.
Soup can be made up to a day ahead of time, reheat on low when ready to serve. May add additional half and half if it becomes too thick.