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 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Ingredients
For the Soup:
12ozApplewood smoked bacon
4stalks celery finely diced
2large carrotspeeled, finely diced
1jalapenoseeded, membrane removed and finely chopped
1large onionfinely chopped
½cupred bell pepperfinely chopped
4clovesgarlicminced
1cupthinly sliced ham or Canadian bacon
32ozchicken broth
6ozhalf and half
10med/lg. potatoesbaked, peeled and mashed
1teaspoonsalt
½teaspoonpepper
½cupmilk
4ozsour cream
1 ½cupsshredded cheddar cheese
To Garnish:
½cupsour cream
1cupshredded cheddar cheese
1cupthinly sliced green oniongreen 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.