This is an old Baked Potato Soup recipe that’s been around a long time but hey, that’s what makes them great! It’s a seriously delicious soup that makes a good leftover too!
If you are making it all at once it can be time consuming, so I suggest you cut up your veggies and do your potatoes and bacon earlier in the day, then throw it all together at dinner time! Serve it with cornbread or even garlic bread. Yummy!
Old Fashioned Baked Potato Soup
12 oz Applewood smoked bacon
4 stalks celery finely diced
2 large carrots, peeled, finely diced
1 jalapeno, seeded, membrane removed and finely chopped
1 large onion, finely chopped
½ Cup red bell pepper, finely chopped
4 cloves garlic, minced
1 cup thinly sliced ham or Canadian bacon (or mini cubed ham)
32 oz chicken broth (or water & bouillon)
6 oz half and half (I used whole milk)
10 med/lg. potatoes, baked, peeled and mashed
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese
½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)
Heat large dutch oven over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.
Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.
Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top your soup with garnishments: sour cream, bacon, cheese and green onion.