Pork · Recipes · Soups and Stews

Loaded Baked Potato Soup and My Dream Job {Dishcrawl}

loaded potato soup ham

I recently applied to my dream job at Dishcrawl and landed an interview next week!  It’s a job that mixes my love of food with my passion for Marketing.  How exciting!  I realized that in my cover letter I forgot to mention my favorite thing to cook (and had to blog about it immediately).  To answer your question Dishcrawl (not that I think you’ll actually read this… *wink*) I absolutely love making soups!  Soups, to me, remind me of home in Wisconsin.  You see, I did not come from a family of cooks, but one thing that my Grandma and my Mom did pass down to me is their favorite Polish Chicken Dumpling Soup recipe.  Over the years I’ve created all sorts of wacky soup combinations but the family recipe has remained intact… for now.

Anywho, this post isn’t about Chicken soup it’s about Potato soup!  This Loaded Baked Potato Soup is one of my latest creations.  It was inspired by a recipe I created for my Vegan friend and her boyfriend.  They recently hosted a Tator-Tot themed movie night and all of the food that we brought had something to do with tator-tots.  I created a Baked Potato/Tator-Tot Pizza for this very occasion.  The flavors were so awesome and it has been so cold here lately, this soup was bound to happen!

Continuing with my “Cleanse,” I wanted to use up the frozen ham bone that had been sitting in my freezer since Christmas.  The ham bone provided the perfect base for this soup.  If you don’t have a ham bone, you can cut up a ham steak and use low-sodium chicken broth for the base instead.  Either way, you’ll end up with a creamy, hearty soup that tastes just like you’re eating a loaded baked potato.  Yum!

Stay warm out there folks!

Loaded Baked Potato Soup

Loaded Baked Potato Soup


  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups low-sodium chicken broth
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  • Shredded Cheddar, Chopped Green Onion and Bits of Bacon, for topping


  1. Combine the potatoes, celery, onion, ham and stock in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Add salt and pepper, to taste.
  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 2 minutes. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 3 to 4 minutes.
  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately with cheddar cheese, green onion and bits of bacon.

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