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A bowl of Chicken Pot Pie Soup with Puffy Croutons
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Loaded Baked Potato Soup

A rich and creamy potato soup loaded with ham and Applewood smoked bacon.
Course Dinner, Lunch
Cuisine American
Keyword baked potato soup, ham and potato soup, potato soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the Soup:

  • 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

To Garnish:

  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup thinly sliced green onion green part

Instructions

  • Heat a 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.