Baked Potato Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 5 large potatoes, baked & cubed
• 3 tablespoons butter
• 3 tablespoons flour
• 1 (15 ounce) can chicken broth
• 4 cups half-and-half
• 2 cups milk
• 1 (6 ounce) jar sharp old english cheddar cheese
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 lb fresh ham, diced
• 1 cup chopped onion
• 4 ounces velveeta cheese, cubed
• 8 ounces sour cream
• 6 green onions, chopped
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 lb bacon, fried and crumbled

Recipe

• 1 bake potatoes till done. allow to cool enough to handle.
• 2 in large stock pot, melt butter and stir in flour; stir constantly approximately 5 minutes over medium heat.
• 3 stir in chicken broth with wisk to smooth out the roux. season with salt & pepper.
• 4 reduce heat and add the half and half, milk, jar cheese, velveeta cheese.
• 5 stir often to prevent scoarching.
• 6 in skillet saute ham and onion; add to stock pot.
• 7 in same skillet, fry bacon; remove from pan and drain on paper towels. crumble and set aside.
• 8 add potatoes and let simmer over low heat approximately 20 minutes, stirring often.
• 9 stir in sour cream and serve.
• 10 garnish each bowl of soup with crumbled bacon, chopped green onion and a sprinkling of the shredded cheddar cheese.