Loaded Baked Potato Soup

Lonna Weidemann

By
@MissMontana

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Rating:

Serves:

6

Prep:

25 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2/3 c
butter or margarine
2/3 c
flour
3 c
chicken broth
5 c
milk
6 medium
potatoes baked and cubed or 8 small
1/2 lb
ham chunked or chopped
1/2 c
chopped onion
10 slice
crisp cooked bacon
1/2 pkg
ranch dressing mix (powder pack)
1/2 c
sour cream
1/2 c
shredded cheddar cheese
1 tsp
pepepr

Directions Step-By-Step

1
Bake potatoes and then let chill for an hour in fridge for easy cutting. I put olive oil on mine and I peel all but 2 of them, then I include the skin on the last 2 when I cube them. Cook bacon until crisp.
2
Melt butter in large dutch pan. Wisk in flour, stirring constantly. Add chicken broth and milk cup by cup, stirring at all times.
3
Add onion, sour cream, dressing, pepper, ham, bacon (crumble it into soup), cheese. Stir and cook on low for 30 minutes, stirring frequently. If it is too thick, add more broth. We like it thick. I top the soup with a spoonful of shredded cheese and a spoonful of sour cream.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American