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Appetizers Recipes

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:


Active Time:

40 min.

Total Time:

6 hrs., 10 min.


  • 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)


  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

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