Creamy Potato Soup With Ham and Bacon
Ingredients
Directions
Ingredients
4 oz
bacon, diced
2
carrots, diced
2
stalks celery, diced
1
onion, diced
1.5 tbsp
all-purpose flour
1 tsp
fresh thyme
1
pinch cayenne pepper
0
kosher salt
0
black pepper
4 c
low-sodium chicken broth
3 sm
Yukon Gold potatoes, peeled and cut into 1/2-inch dice
0.5 c
whole milk
6 oz
diced cooked ham
0.25 c
heavy cream
0
shredded cheddar cheese
0
fresh chives or green onions
Creamy Potato Soup With Ham and Bacon
This soup makes a satisfying meal all by itself, with all of the smoky bacon and ham—even if you don’t go fully loaded with the cheese.
6 servings
- In a heavy, large pot over medium heat, cook the bacon, stirring often, until it is crisp and browned, about 8 to 10 minutes. Remove the bacon with a slotted spoon and set it aside.
- Add the carrots, celery, and onion, and cook until the celery softens, about 7 minutes.
- Add the flour, thyme, cayenne, and a generous pinch each of salt and pepper, and stir 1 minute. Gradually stir in the broth, and bring to a boil.
- Add the potatoes, milk, and 3/4 teaspoon salt (or to taste—check the saltiness of your broth). Return to a boil, reduce the heat, and simmer uncovered, stirring occasionally, until the potatoes are tender, about 20 to 30 minutes.
- Use a potato masher to mash some of the potatoes in the pot—this makes the soup thicker and creamier (if you don’t have a potato masher, you can use an immersion blender, or blend a cup or two of the soup in a blender, or simply scoop out some potatoes and mash them with a fork). Stir in the ham and cream, and heat through. Season to taste with salt and pepper, and serve topped with the reserved bacon (and shredded cheddar and chives or green onions, if you like).
Recipe by Tara Tuckwiller