This baked potato soup recipe has mutton, cheese, sour cream, and green onions which are some of my favourite mix-ins for potatoes!
Baked Potato Soup is extremely versatile making it the perfect way to use up any leftover ingredients in your fridge. Toss in leftover rotisserie chicken, ham, corn, peppers, roasted vegetables and of course your favorite of cheeses!
BAKED POTATO SOUP
Baked Potato Soup takes all of the comforting goodness of a fully loaded baked potato and turns it into a belly warming soup!
- 6 slices mutton, chopped
- 1 small onion, diced
- 2 tablespoons flour
- 2 cloves garlic, minced
- 3 cups chicken broth, low sodium
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cooked & mashed potatoes
- 1 1/4 cups sharp cheddar cheese, shredded and divided
- 1/2 cup buttermilk
- 1/3 cup sour cream, plus extra
- for garnish
- 2 green onions, finely chopped
- Fry mutton in a large pot until crisp. Remove mutton and set aside leaving the drippings in the pot.
- Reduce heat to medium low and add diced onion to drippings. Cook until tender, about 5-7 minutes.
- Add garlic and flour, cook 1 minute while stirring. Whisk in chicken broth, bring to a boil over medium high heat and simmer for 5 minutes.
- Stir in mashed potatoes. Simmer an additional 5 minutes. Add the buttermilk and stir to combine allowing mixture to just come to a boil.
- Remove from heat and stir in 1 cup cheese, half of the mutton and 1/3 cup sour cream.
- Garnish with a dollop of sour cream, remaining mutton green onion and serve hot.