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Stuffed Baked Potato Soup

By

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

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Rate this recipe 4.6/5 (20 Votes)

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

Details

Cooking time 90mins
Adapted from cuisinerecipes.com

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

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