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
- 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.
- 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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