It’s getting to be that time of year where the weather turns cold, which for me is anything below sixty-five degrees. (Pauses to allow Northern readers to laugh uncontrolably.) That means it’s soup weather! Today on Cooking with Ghostie I will show you how to make Mother Dearest’s Most Delicious Baked Potato Soup. It is an excellent meal to have on a cool day, either alone or with a sandwich.

Along with a large (minimum 1 gallon) pot and a long-handled spoon, you will need the following (incredibly healthy) ingredients.

The round thing is the onion wrapped in a paper towel and waxed paper; I put it in the freezer to minimize tearing and MD is paranoid about food odors.

  • 1 stick butter, sliced
  • 1 onion, diced
  • 1/3 C flour
  • 4 C (1 quart) half and half
  • 3 C milk
  • 3-4 baked potatoes, peeled and diced
  • ½ C ham, diced
  • 2/3 C Velveeta, cubed
  • Salt and pepper to taste

Prepare and measure out all ingredients beforehand so they are ready to add to the pot.

I didn’t use the flash so it looks kinda orangey – just pretend it’s an Instagram.

This soup is easy to make but you have to stir constantly to keep it from sticking; if you have to keep stopping to cut stuff up it will stick and possibly scorch if your heat is too high.

In a large pot, melt butter on medium-high to high heat.

I don’t know why I took a picture of this, I would hope this isn’t the first time you’ve ever melted butter.

Add onions to melted butter and sauté until translucent. Add flour and stir briskly to form a roux, just as if you were making gravy.

Bubble, bubble; toil and trouble (and cholesterol)

When bubbly and slightly golden, add milk and half and half in a steady stream while stirring.

It helps to have someone help with this step, that’s a lot of liquid.

Continue stirring slowly and constantly until lumps have dissolved and mixture is beginning to simmer.

At this point it’s a cup of cocoa away from being the world’s strangest hot chocolate.

Add potatoes, ham and cheese. Reduce heat and simmer until cheese has melted and soup begins to thicken, stirring slowly and constantly to minimize sticking.

Pre-melty goodness.

Remove from heat and let sit for about five minutes, it will thicken upon standing.

Post melty goodness!

Ready to consume after about five minutes.

After about twenty minutes. Try not to lick your monitor.

After an hour, still warm but just barely. 

MD and I have had a “discussion” about when the proper time to add the ham is; I would prefer to brown it a little with the onion so it would caramelize a little, but she says it would just make the ham taste like onions. The ham can be omitted all together if you choose.

If you do not have (or do not like) Velveeta, grated regular cheese such as cheddar can be substituted – but don’t use mozzarella as it will make the soup stringy.

The soup keeps well in the fridge, just add a little water when reheating it, but I would not freeze it since it would probably separate or curdle.