Loaded Baked Potato Soup


Every really good fairy tale must have a villain. This one has two.

Once upon a time, 5 pound bags of potatoes were on sale for 69 cents. The grocery store sign whispered that any one customer could purchase up to 6 bags. So, I did. Why did I need SIX bags of potatoes? I don’t know. It appears I’m easy prey for suggestive advertising.

On another day, not too long afterward, a sign in Costco encouraged shoppers to stock up on Christmas ham. The hubby doesn’t even really like ham. I don’t even really like ham (much too much pressure for my weakened Holiday Will Power to refuse). But, that sign said it was a good idea. So I purchased a 328 pound ham.

Ham and Potatoes. Those are the bad guys in this story.

But, fear not. A certain fair maiden wearing Ugg boots and a curly ponytail conquered them yesterday in her kitchen. She baked and chopped and stirred them up. She cooked and seasoned, and covered them in obscene amounts of whole milk then topped them with bacon and cheese and green onions.

Thus ended the reign of the Potato & Ham leftovers. And, thus began the noble and glorious reign of the White Potato Soup.

Ye End.



Loaded Baked Potato Soup


4 stalks celery, finely diced
1 large onion, very well chopped
1/2 cup butter
1/2 cup all-purpose flour
32 ounces cups chicken broth
4-6 cups whole milk
2 cup chopped ham (optional)
6 baked potatoes, peeled and cut into bite-sized pieces
salt & fresh ground pepper to taste
Toppings: bacon bits, sharp cheddar cheese, sour cream, chopped scallions


In a large pot, melt 2 tablespoons of butter over medium high heat and saute the celery and onion until they are quite soft, about 4-6 minutes. Add the remaining butter to the pot. Once melted, whisk in the flour to make a thick roux, then turn the heat to medium and slowly whisk in the chicken broth, taking care to whisk out any chunky, floury pieces. Stir in the milk (four cups of milk, if you'd like a thicker soup, and more if you'd like your soup texture to be thinner).
Stir in the ham & baked potato pieces (Note: if you don't have baked potatoes lying around the house, you can either cook them until tender in the microwave--just clean them thoroughly, pierce them with a fork, and zap 'em for approx. 15 minutes--or peel & boil them in a pot of salted water until soft & tender. Either way works!) Salt & pepper to taste. If you're like us, you'll probably want a good amount of salt & pepper to really flavor that soup!
Serve with your favorite baked potato toppings. Enjoy!


Got Ham Leftovers? Too Many Potatoes in Your Pantry?
Tell me what you’re doing to eat them up. I’d love to hear!

11 Responses to “Loaded Baked Potato Soup”

  1. Blog is the New Black says:

    Eek! My b will love this! Thanks!

  2. mangiabella says:

    that is one happy ending haha – too much leftovers can be overwhelming if you don't have enough people to share it with….but then again, we ALWAYS can find someone to bless with a nice batch of leftovers :) – great tasty post as always bella

  3. Julie says:

    We're not big ham eaters either. I bought the smallest one I could find at the store, a 7 pound chunk of meat, about 6 1/2 pounds more than we needed. We'll be making some scalloped ham and potatoes, fried rice, and dicing some up to go into the freezer for an easy addition to omelets and quiches. I'm even going to pair some with the yummy and cheap pineapples that called to me as I shopped, for some delicious pizzas.

  4. BigBearswife says:

    I love Loaded Baked Potato Soup!! I made Loaded Baked Potato Chowder the other day (posted on the blog) and it was amazing!! I'll have to try your recipe too!

  5. Inga's Notepad says:

    I have a similar recipe from Cooking Light magazine… it is delish! My son wants me to make it every time he comes home for break from college, regardless of the weather!

  6. Kristan says:

    I would kill for a bowl of this soup right now…KILL, I say.

    I too, am easy prey for advertising. As I type this, I am wearing a Snuggie, evidence of this very fact.

  7. Cupcake Activist says:

    I love loaded baked potato soup, but am I brave enough to make it myself?

  8. Julie says:

    I knew it would have a happy ending! I love roasted potato salad with bacon and kale – even in the bleak midwinter.

  9. Sally says:

    I added 8 oz. shredded cheese. The soup was easy to make and sooo delicious!

  10. Lisa says:

    my husband usually makes the potato soup but wasnt home so i found your recipe and made it….big mistake….now he says he won’t cook his anymore this one is to good….YUM

  11. Lorine Sondag says:

    Chinese dry-cured hams have been recorded in texts since before the Song dynasty and used in myriad dishes. Several types exist in Qing dynasty cuisine and are used in dishes of stewing hams.

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