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Lunch / Dinner

Stuffed Baked Potato Soup

Turn your favorite loaded potato into a Stuffed Baked Potato Soup that’s stuffed with toppers and worthy of serving for supper. Here, the classic “SBP” is turned into a creamy cheesy soup that’s packed with chunks of potato, smoked ham, and broccoli. And it wouldn’t be complete if not garnished with additional Cheddar cheese, crunchy bacon bits, and scallions. This soup is so good you’ll start calling dibs on a second bowl even before you finish the first.

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Ingredients

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COOK:

SAUTÉ:

WHISK IN:

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TOP:

Test Kitchen Tip

Since you only use the potato flesh in Baked Potato Soup, save the skins for another side dish or tasty treat, like deep-fried potato skins.

Instructions

Preheat oven to 400°.

Bake potatoes on a baking sheet until tender, 1 hour. When cool enough to handle, halve potatoes, scoop out flesh, and chop.

Cook bacon in a large pot or Dutch oven until crisp; transfer to a paper-towel-lined plate.

Sauté onions, carrot, celery, and garlic in drippings over medium-high heat until onions soften, about 3 minutes; whisk in flour and cook 1 minute.

Whisk in broth, water, cream, and mustard; bring to a boil.

Add potato flesh, broccoli, and ham; reduce heat to medium and simmer soup until broccoli is tender, 5–7 minutes. Add 3½ cups Cheddar to pot, let melt, then stir into soup; season with salt and pepper.

Top servings with scallions, bacon, and remaining ½ cup Cheddar.

Adding flour to the drippings and vegetables coats them and forms a roux to thicken the soup.

Adding flour to the drippings and vegetables coats them and forms a roux to thicken the soup.

To ensure the broccoli is crisp-tender, add it to the soup in the last 5–7 minutes of simmering.

To ensure the broccoli is crisp-tender, add it to the soup in the last 5–7 minutes of simmering.

Nutritional Facts

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