Baked potato soup is one of our favorite comfort meals in this house! There is nothing as delicious on a cold winter day then a heaping bowl of this soup smothered in sour cream and crisp green onions. The best part about this recipe is that it makes about 12-14 servings! We make this soup and literally freeze enough for two other meals! And you can make it in the crock pot which makes this possibly the easiest soup ever. And since potatoes are amazingly cheap around here, it's also an extremely cost effective batch of dinners.
Baked Potato Soup Ingredients:
8-10 potatoes (we like extra potato-y soup)
1 can chicken broth
2 medium onions, chopped
4 cups of water
3 garlic cloves, minced
6-8 carrots, peeled and chopped
6-8 stalks of celery, peeled and chopped
1 cup heavy cream
2 cups milk (I used 1%)
2-3 cups of chopped ham
Shredded chedder cheese
1 bunch of green onions, chopped
salt and pepper
1. Peel the potatoes and chop or slice them up (no particular size is best, just makes them faster to cook). Put your potatoes, carrots, celery, onion, garlic, water and chicken broth to the crock pot and set on high for 5-6 hours, or low for about 8 hours.
2. Once the potatoes are finished cooking, I mashed mine with a potato masher until it incorporated into the broth. Fair warning! If you mash you potatoes too much you'll end up with no chunks of potatoes in your soup! Make sure you mash it just enough that it's soupy, but not so much that you don't still have chunks.
3. Add the cream, milk, and ham, and stir well. I like to put the soup back on high for about 30-45 minutes at this point to fully warm up the additions.
4. Top with your choice of toppings, and serve!
5. To freeze the leftovers, I just unplugged my crock pot and waited until the soup had cooled considerably. Then we packaged them in gallon freezer bags and froze them flat for easy storage. After we gorged ourselves we still had two full gallon freezer bags left over!