A cold weather soup idea loaded with flavor! This loaded baked potato soup has all the fixings: smoky bacon, spicy jalapeno, and melty cheese wrapped up in a rich, silky broth.
Course Dinner, Soup
Cuisine American
Keyword creamy potato soup, fall soup recipes, potato soup
Servings 12servings
Calories 463kcal
Ingredients
12oz
Applewood smoked bacon
4celery stalksfinely diced
2largecarrotspeeled, finely diced
1jalapeno pepperseeded, membrane removed and finely chopped
1largeonion
finely chopped
1/2cupred bell pepper
finely chopped
4cloves garlicminced
1cupham
or Canadian bacon , thinly sliced
32ozchicken broth
6ozhalf and half
10mediumpotatoesbaked, peeled and mashed
1tspsalt
1/2tsppepper
1/2cupmilk
4ozsour cream
1 1/2cupsshredded cheddar cheese
For Garnish:
1/2cupsour cream
1cupshredded cheddar cheese
1cupgreen onionthinly 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.