Recipes

Loaded Potato Soup

The perfect soup for a cold winter's day

Course Soup
Cuisine American
Keyword cheese, comfort food, ham, hearty, potato, soup, warming
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 8
Calories 508 kcal
Author Jeff Torres

Ingredients

  • 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

Instructions

  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!

Recipe Notes