Baked Potato Soup

All the great tastes of a loaded baked potato are rolled into this creamy bowlful made extra delicious with diced ham.

Ingredients

• 1 onion, chopped
• 2 bay leaves
• 2 (32 oz.) conts. lower-sodium chicken broth
• 1 cup sour cream
• 1 cup chopped ham, 4 oz.
• 1 cup frozen corn kernels, thawed
• ½ tsp. salt
• ¼ tsp. pepper
• ¼ cup chopped chives
• Smoked paprika (optional)

Instructions

1. Coat 6-qt. slow cooker with cooking spray. Peel potatoes; cut into ¾ ” pieces. Place onion in bottom of slow cooker; top with potatoes and bay leaves. Pour 1 (32 oz.) cont. chicken broth over top. Cover; cook on low until potatoes are tender, 5 hrs. Cool slightly.
2. In batches, in blender, puree potato mixture with remaining chicken broth; return all soup to slow cooker. Stir in sour cream. Reserve ¼ cup each ham and corn kernels. Add remaining ham, corn, salt and pepper to soup. Cover; cook on low until heated, about 30 min. Ladle soup into bowls