Stuffed Baked Potato Soup

Since you only use the potato flesh in this soup, save the skins for another side dish or tasty treat, like deep-fried potato skins. -from Cuisine at Home
Photo by Joanne R.
Adapted from cuisinerecipes.com

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

--

servings

Adapted from cuisinerecipes.com

Ingredients

  • BAKE:

  • 4

    russet potatoes, pierced and coated with olive oil and kosher salt (8 oz.)

  • COOK:

  • 4

    strips thick-sliced bacon, diced

  • SAUTÉ:

  • 11

    ⁄2 cups chopped onions

  • 1

    ⁄2 cup each chopped carrot and celery

  • 1

    Tbsp. minced fresh garlic

  • 1

    ⁄3 cup all-purpose flour

  • WHISK IN:

  • 4

    cups low-sodium chicken broth

  • 1

    cup water

  • 1

    ⁄2 cup heavy cream

  • 1

    Tbsp. dry mustard

  • ADD:

  • 2

    cups broccoli florets

  • 2

    cups chopped smoked ham (8 oz.)

  • 4

    cups shredded sharp Cheddar, divided (1 lb.)

  • Salt and black pepper to taste

  • GARNISH:

  • 1

    ⁄2 cup chopped scallions

Directions

Preheat oven to 400°. Bake potatoes on a baking sheet until tender, 1 hour. When cool enough to handle, halve potatoes, scoop out flesh, and chop. Cook bacon in a large pot or Dutch oven until crisp. Transfer bacon to a paper-towel-lined plate. Sauté onions, carrot, celery, and garlic in drippings over medium-high heat until onions soften, about 3 minutes; whisk in flour and cook 1 minute. Whisk in broth, water, cream, and mustard; bring to a boil. Add potato flesh, broccoli, and ham; reduce heat to medium and simmer until broccoli is tender, 5–7 minutes. Add 3½ cups Cheddar, let melt, then stir into soup; season with salt and pepper. Garnish each serving with scallions and bacon. Divide remaining ½ cup Cheddar among servings. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Nutrition Information Per serving: 564 cal; 38g total fat (20g sat); 135mg chol; 1127mg sodium; 24g carb; 3g fiber; 35g protein

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