There’s nothing like a piping hot bowl of soup on a cold, snowy night. Last night we enjoyed Loaded Baked Potato Soup and as promised, here’s the recipe!
2/3 Cup Butter
2/3 Cup Flour
7 Cups Milk
4-5 Large Baking Potatoes Baked, Pealed and Cubed about 4 cups
1 Cup Chopped Onion (Approx. 1 Cup)
1 Cup Shredded Carrot
2 Cups Chopped Ham
1 1/2 Cups Shredded Sharp Cheddar Cheese
1 Cup Sour Cream
1/2 tsp. Salt
1/2 tsp. Pepper
In 6 qt. stock pot or Dutch Oven melt butter and whisk in flour, heat and stir until smooth. Slowly add milk and stir continually until thick. Stir in potatoes, onions and carrots and bring to a boil, stir constantly. Reduce heat and simmer 10 minutes. Add remaining ingredients and stir until cheese is melted. Serve immediately.
A little mom tip…since the recipe calls for so much constant stirring and I sometimes…well most of the time…don’t have the ability to be right by the stove with little ones I make this during nap time and then put it in the crock pot on “warm” until dinner time.
Now…you can make this 3 ways…well many ways but in terms of “richness” I have 3 levels personally…
“Think Thick” and use Whole Milk and Regular Sour Cream
“Reduced Fat” and use 2% Milk, Low Fat Sour Cream and Reduced Fat Cheese
“Skinny Cow” and use Skim Milk, Fat Free Sour Cream, and Reduced Fat Cheese…I promise it is still good and for someone who has an occassional lactose issue this is my favorite way to make it…but the family prefers the thick version.
Another good way to make it is to use leftover Honey Baked Ham…I do this after the Holidays and its fabulous! Bacon can be substituted for the ham but it is much less hearty. I like to top each serving with crumbled bacon and sliced green onions and a little shredded cheese instead.