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This Easy Baked Potato Soup is a recipe my mother-in-law gave me. It’s easy, creamy and delicious. So yummy.

My mother-in-law uses crumbled fried bacon in her version, but I like to use chopped ham for a heartier soup. If you bake your potatoes ahead of time, or even the day before, this recipe is not only easy, it’s quick to make.
This potato soup recipe is perfect for a weeknight meal for your family or as an intimate holiday meal served in Sourdough Bread Bowls, which is what I sometimes do on Christmas Eve for our family dinner.
Ingredients for Easy Baked Potato Soup
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Instructions for Making This Recipe

Gather all your tools and ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and chef’s knife, slice ham into bite-size pieces. Dice a sweet onion. Set aside and/or refrigerate until ready to use.
If you don’t already have baked potatoes in the refrigerator from a previous meal, bake the potatoes in a 375°F oven for 50-60 minutes until they are soft and cooked through.
Be sure to prick the potatoes with a knife or fork so they will not explode in the oven. If desired, cover each potato with aluminum foil before baking.

Once cooked, allow the potatoes to cool enough to handle. Using a knife or large spoon, remove the potato skin, and scoop out the flesh and place it in a large bowl. I like to use a potato masher and coarsely mash the potatoes to get rid of any large chunks.
Make the Soup

In a large Dutch oven or soup pot melt the butter. Stir in the chopped ham and diced onions and cook until onions are tender. Sprinkle flour over the ham and stir in to create a roux.
Pour in whole milk and cook until thickened, stirring with a long-handled spoon.

Season with kosher salt and freshly ground black pepper. Add the potato flesh to the soup. Finish off by adding sour cream and heat the soup until warm. Do not boil.

Garnish with chopped parsley if desired. Makes 6-8 servings.

I like to serve this soup with saltine crackers or a hard bread, such as my Tangy Sourdough Bread. If you want to turn it into something extra-special and fabulous, try serving it in Sourdough Bread Bowls.
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Easy Baked Potato Soup
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2/3 cup butter
- 1 cup chopped ham
- 1/3 cup sweet onion (diced)
- 2/3 cup all-purpose flour
- 6 cups whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 large russet potatoes (baked)
- 8 oz. sour cream
- dried parsley (for garnishing)
Instructions
- Gather all your tools and ingredients so you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a cutting board and chef's knife, slice ham into bite-size pieces. Dice a sweet onion. Set aside and/or refrigerate until ready to use.
- If you don't already have baked potatoes in the refrigerator from a previous meal, bake the potatoes in a 375℉ oven for 50-60 minutes until they are soft and cooked through. (Be sure to prick them with a knife or fork so they will not explode in the oven. I like to cook them uncovered and directly on the oven rack, which allows for easy skin peeling later.)
- Once cooked, allow the potatoes to cool enough to handle. Using a knife or large spoon, remove the potato skin, and scoop out the flesh. Place it in a large bowl. I like to use a potato masher and coarsely mash the potatoes to get rid of any large chunks.
Make the Soup
- In a large Dutch oven or soup pot, melt the butter. Stir in chopped ham and diced onion. Cook on medium heat until onions are tender.
- Sprinkle all-purpose flour over the ham and stir to create a roux.
- Pour in half of the whole milk and stir until it begins to thicken. Add the remaining milk and stir until thickened. Season with kosher salt and freshly ground black pepper.
- Add the potato flesh to the soup. Stir to incorporate.
- Finish off by adding sour cream and heat the soup until warm. Do not boil.
- Garnish with chopped fresh parsley if desired. Makes 6-8 servings.
Notes
Nutrition