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
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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