Baked Potato Soup

I love a bowl of a delicious potato soup. For many years now I have been making the same potato soup, but as you know when you have a recipe blog the same recipe doesn't work. Sometimes you have to expand and try new things, which isn't always a bad thing.  I find it amazing all the different soup recipes that you can find when it comes to this simple vegetable.

I love my traditional potato soup that I have made for years; it is a simple white sauce with potatoes and onions and little salt and pepper, but with this baked potato soup I think I have found a new favorite. This soup is creamy with nice bits of potato and ham and the sour cream adds a hint of flavor, it really makes you think of a baked potato when I am eating this soup.

This will be a nice soup to sit down to on the upcoming cold months. I love nothing better than a nice bowl of potato soup with a sandwich or salad for lunch or dinner. It will surely make you feel warm and cozy.

Baked Potato Soup
Ingredients
1/2 cup ham cup chopped into pieces
1 medium onion
5 cups potatoes, microwave, peeled, and cut into cubes
3 cups chicken broth
3 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
1/2 cup sour cream
Salt and pepper to taste
Cheddar cheese to garnish (optional)
Chives to garnish (optional)
Directions:
Take about 5 to 6 medium potatoes (about 5 cups) and microwave until tender. It will depend on the size of potato and microwave on the length of the cooking time. I think the average time is about 5 to 7 minutes. When the potatoes are tender remove from microwave and cool, at this point cut potatoes into cubes. While the potatoes are being microwaved in a large soup kettle fry ham until it browns a little, remove from kettle. Add 2 teaspoons of olive oil, to this add your onions. Cook onions until tender about 5 to 7 minutes. Once the onions are tender stir in chicken broth and add the cubed potatoes. In a small skillet or sauce pan add butter and flour cook on medium high heat until the butter and flour are smooth. Add milk and continue to cook until thickened. Slowly stir in the thickened milk mixture into the chicken broth and potatoes. Add sour cream and ham (can save a little ham to garnish soup) and stir until sour cream is mix in thoroughly. Season with salt and pepper to taste. Bring the soup to a boil, reduce heat and simmer a few minutes. Garnish with cheddar cheese and chives if so desired. Enjoy.

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