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Loaded Baked Potato Soup

★★★★

  • 4 stalks celery, finely diced
  • 1 large onion, very well chopped
  • ½ cup butter
  • ½ cup flour
  • 32 ounces chicken broth
  • 4-6 cups whole milk
  • 2 cup chopped ham (optional)
  • 6 baked potatoes, peeled and cut into bite-sized pieces
  • salt & fresh ground pepper to taste
  • Toppings: bacon bits, sharp cheddar cheese, sour cream, chopped scallions

In a large pot, melt 2 tablespoons of butter over medium high heat and saute the celery and onion until they are quite soft, about 4-6 minutes. Add the remaining butter to the pot. Once melted, whisk in the flour to make a thick roux, then turn the heat to medium and slowly whisk in the chicken broth, taking care to whisk out any chunky, floury pieces. Stir in the milk (four cups of milk, if you’d like a thicker soup, and more if you’d like your soup texture to be thinner). Sometimes it’s best to stir in the milk a little at a time, here I would do 1 cup at a time, whisking in between to allow it to warm and thicken.

Stir in the ham & baked potato pieces (Note: if you don’t have baked potatoes lying around the house, you can either cook them until tender in the microwave–just clean them thoroughly, pierce them with a fork, and zap ’em for approx. 15 minutes–or peel & boil them in a pot of salted water until soft & tender. Either way works!) Salt & pepper to taste.

Serve with your favorite baked potato toppings.

Makes 12 servings

Source : Cheeky Kitchen


This was a very thick and creamy soup base. I had used up my celery in the beef stew for Grandpa, so I omitted that in this soup. It’s not a texture I like in my creamy soups anyway. As I was working with sweet onions I only used 1/2 an onion. It worked that 5 cups of milk were just the right amount. My potatoes were a modge podge of whatever I had, some were russet, some were regular potatoes. I threw them in the microwave and hit the baked potato button while I got the roux going. The hardest part was peeling them, I would suggest, if you have time, that you allow them to cool before peeling them. Ouchie! Instead of regular salt I used garlic salt. The only toppings we had on hand were cheddar and sour cream. This is a relatively easy soup that the kids always enjoy.


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