Stuffed Baked Potato Soup

Anything you might put on a baked potato you can stir into this soup. To keep it vegetarian, add imitation bacon bits or croutons in place of bacon.

Serves: 6Hands-on: 25 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6


  • 3 Tbsp. butter
  • 1 medium onion, minced
  • 4 cups vegetable or chicken broth
  • 3 yellow potatoes, peeled and diced
  • 2 cups half-and-half
  • 2 cups shredded Cheddar cheese
  • 3 Tbsp. sour cream
  • 1 large russet potato, baked until tender and diced
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • ⅓ cup diced cooked ham
  • ¼ cup fresh parsley


  • In a heavy soup pot over medium-high heat, combine butter and onion; sauté 5 minutes.
  • Add broth and diced yellow potatoes; bring to a boil. Reduce heat to medium; simmer 20 minutes, or until potatoes are very tender.
  • Remove soup from heat. Working in batches, ladle into blender; pulse to purée. Return pureed to pot; add half-and-half. Heat on medium just until hot and bubbly. Whisk in cheese; stir until melted.
  • Remove from heat; whisk in sour cream. Add diced baked potato, salt, and pepper. Ladle into bowls; garnish with ham and parsley.