Loaded Baked Potato Soup

Loaded Baked Potato Soup

By Karen Butterfield


6-8 slices bacon, sliced into about 1/2 inch cubes
1 large carrot, finely diced
2 celery stalks, finely diced
1/2 onion, finely chopped
2 cloves garlic, minced
2 cups cubed ham
14.5 oz. can chicken broth
1 1/4 cup milk, divided
1/2 cup heavy whipping cream
4 large potatoes, baked, peeled and mashed
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
3/4 cup freshly grated cheddar cheese + more for garnish
thinly sliced green onion


In a large pot or dutch oven, cook bacon over medium heat until browned and crisp. transfer bacon to a paper towel lined plate. pour out bacon grease, reserving 1 Tablespoon in the pot. saute carrots, celery, and onion in bacon grease for 10 minutes or until tender, stirring often. stir in garlic and ham and cook 3 minutes. stir in chicken broth, 1/2 cup milk and cream.
in a separate bowl, add salt, pepper and 3/4 cup milk to mashed potatoes and mix with an electric hand mixer until combined. stir mashed potatoes into soup until combined. stir in half of the cooked bacon. heat for 10 minutes.
stir in sour cream and 3/4 cup cheddar cheese until smooth. simmer on low until ready to serve. top with bacon, cheese and green onion.