Easy Baked Potato Soup

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I am NOT a cook - but the one thing I make well is this soup! It's easy enough to throw together on a weeknight, after a long day of work with a two-year old strapped to your thigh - TRUST ME! Its a hearty soup that even freezes well (so I am told - it never lasts long enough to need freezing in my house). Easy doesn't mean it doesn't taste gourmet... This is a rich, hearty, heart-warming soup.. I have even replaced the Thanksgiving Turkey and Christmas Ham with this soup at the holidays.

Shared by LilFatGirl,
Jacksonville, FL

Serving Size / Yield

8-10 servings

Ingredients

1 lg. bag Golden/Yellow Potatoes
1 qt. Half & Half (Fat Free works too)
1 lg. Can of Chicken Broth (46 oz.)
1 pkg. of Idahoan Loaded Baked Potato Mashed Potato Dry Mix
1 pkg. Diced Ham (1-2 C.)
Shredded Cheddar Cheese (block or bag - your preference)
1 bundle Green Onion/Chives
1 pkg. Real Bacon Bits (Oscar Meyer)
Pepper (to taste)

Directions

In a dutch oven, pour in can of Chicken Broth over Medium-High heat. Wash potatoes, choosing 6-8 of the smallest potatoes, peel and cut in to chunks and add to broth (I am not a whiz with a knife, so I use an apple corer/slicer to start me off after the potato is peeled, and chunk the potatoes from there) While the smaller potatoes begin to cook and reduce down, begin to peel and chunk larger potatoes, add to broth, stirring occasionally. Allow to cook 15-20 minutes. Add 1-2 cups of diced ham to broth, reduce heat to low, add qt of of Half & Half and slowly add, while stirring - pkg of Idahoan Loaded Potato Mix. Top with shredded cheese, chives, and bacon bits.