A cold weather soup idea loaded with flavor! This loaded baked potato soup has all the fixings: smoky bacon, spicy jalapeno, tender veggies and melty cheese wrapped up in a rich, silky broth.
Still making soup…. We had this loaded baked potato soup for dinner tonight with our neighbors before we took the kids trick or treating. It was really good. I made it last night and simmered it throughout the day, one of my favorites! Totally worth the prep time. It makes a huge batch, 1/2 the recipe if you’d like. Enjoy!
12 oz Applewood smoked bacon
4 stalks celery finely diced
2 large carrots, peeled, finely diced
1 jalapeno, seeded, membrane removed and finely chopped
1 large onion, finely chopped
½ Cup red bell pepper, finely chopped
4 cloves garlic, minced
1 cup thinly sliced ham or Canadian bacon
32 oz chicken broth
6 oz half and half
10 med/lg. potatoes, baked, peeled and mashed
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese
Garnish
½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)
1. Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.
2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.
3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.
Loaded Baked Potato Soup
Ingredients
- 12 oz
Applewood smoked bacon
- 4 celery stalks finely diced
- 2 large carrots peeled, finely diced
- 1 jalapeno pepper seeded, membrane removed and finely chopped
- 1 large onion
finely chopped
- 1/2 cup red bell pepper
finely chopped
- 4 cloves garlic minced
- 1 cup ham
or Canadian bacon , thinly sliced
- 32 oz chicken broth
- 6 oz half and half
- 10 medium potatoes baked, peeled and mashed
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup milk
- 4 oz sour cream
- 1 1/2 cups shredded cheddar cheese
For Garnish:
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup green onion thinly sliced, green part only
Instructions
- Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggies.
- Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.
- Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.
- Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve.
- Top with sour cream, bacon, cheese and green onion.