Loaded Potato Soup

Loaded Potato Soup

The perfect soup for a cold winter’s day

  • 4 medium potatoes (rinsed, peeled & diced)
  • 1 medium sweet potato (rinsed, peeled & diced)
  • 3 medium carrots (rinsed, peeled & diced)
  • 1 large onion (peeled & diced)
  • 3 stalks celery (rinsed & diced)
  • 3 sprigs scallions (rinsed & chopped)
  • 3 tablespoons olive oil (reserved for veg prep)
  • 1 teaspoon garlic (minced )
  • 1/4 cup all-purpose flour (for roux)
  • 4 tablespoons butter (for roux)
  • 12 ounces cooked ham (cubed, chopped, etc)
  • 1 teaspoon mustard powder
  • 1 teaspoon crushed red pepper (optional )
  • 1 teaspoon ground white pepper
  • 32 ounces broth (I use chicken broth, usually from granulated bullion with hot water)
  • 1 8 oz can evaporated milk
  • 1/8 teaspoon cumin seeds (optional )
  • 1 cup shredded cheddar cheese
  1. Chop onion, celery & garlic
  2. Heat olive oil in your cook pot & saute onion, celery & garlic for about 5 to 10 minutes.
  3. Add broth, ham & chopped vegetables & bring to a boil then, simmer for about 30 minutes.
  4. Make your roux by melting the butter & mix in the flour. Keep stirring until light golden brown.
  5. Add roux, the evaporated milk, cheddar cheese & your spices to the pot.
  6. Simmer for an additional 30 minutes, stirring occasionally.
  7. Enjoy your soup!

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