Stuffed Baked Potato Soup

By á-40713

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

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

Preparation

Step 1

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.
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Nutrition Information
Per serving: 564 cal; 38g total fat (20g sat); 135mg chol; 1127mg sodium; 24g carb; 3g fiber; 35g protein