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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Triple Threat Loaded Baked Potato Soup Recipe

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This recipe for Triple Threat Loaded Baked Potato Soup is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
9 slices thick cut bacon, diced
12 Tablespoons butter
2/3 cup all-purpose flour
5 cups whole milk
2 cups heavy cream
1 cup buttermilk (Bulgarian if you have available)
5 russet potatoes, baked, peeled and cubed
1/2 cup scallions
2 cups leftover ham, diced
2 cups shredded extra sharp cheddar cheese (do not use already shredded cheese)
1 cup sour cream
2 teaspoons coarsely ground black pepper (not fine)
1 teaspoon Kosher salt


Directions:
Directions:
Cook bacon in a large skillet over medium heat until browned. Remove and set aside.
In a large Dutch oven (7 quart) or large stockpot, melt butter over med-low heat. Whisk in flour until smooth (no lumps). Gradually stir in milk, cream and buttermilk, whisking constantly until fully incorporated and slightly thickened. Add potatoes and scallions. Bring to a boil, stirring frequently, making sure to scrape the bottom.
Turn heat down to a low simmer, cover and cook for 10 minutes. Add ham, bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Serve.
You can easily add more cheese to the top and place the soup under the broiler for 30 seconds to get that melty cheese look

 

 

 

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