Loaded Baked Potato Soup

By sallytrejo

Ingredients

• Garnish:
• 12 12 12 oz bacon
• 4 4 4 stalks celery, diced
• 2 2 2 large carrots, diced
• 1 1 1 jalapeno, diced
• 1 1 1 large onion, diced
• 1/2 1/2 1/2 C. red bell pepper, diced
• 4 4 4 garlic cloves, minced
• 1 1 1 C. thinly sliced ham
• 32 32 32 oz chicken broth
• 6 6 6 oz half and half
• 10 10 10 lg. potatoes, baked and mashed
• 1 1 1 tsp. salt
• 1/2 1/2 1/2 tsp. pepper
• 1/2 1/2 1/2 C. milk
• 4 4 4 oz sour cream
• 1 1/2 1 1/2 1/2 C. cheese
• 1/2 1/2 1/2 C. sour cream
• 1 1 1 C. cheese
• 1 1 1 C. green onion, diced

Preparation

Step 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 veggies. Sauté 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.