Already have an account?
Get back to the
Appetizers

Baked Potato Soup

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

Serving Size:

8

Active Time:

40 min.

Total Time:

6 hrs., 10 min.

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

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.