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Triple Threat Loaded Baked Potato Soup

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loaded-baked-potato-soupRecipe created by Noble Pig | Serves: Serves 8-10

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:

  • 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.

- Recipe courtesy of Cathy Pollak

 

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