Bacon Ham Potato Soup

Here we are in December already! Can you believe it? This year at times has seemed to drag on slowly, and then out of no where it sped up. I’ve been a little absent for posting due to a very stressful divorce and all the proceedings which never seem to slow nor go away- but alas it will soon come to an end.  I will be trying to post more, as I have tons of recipes to share, and those that are still sticking around for them- thank you! There will be more than just recipes, but one thing at a time for starters, just keep around and you won’t be sorry. Which brings me to today’s recipe!

Bacon Ham Potato Soup is a great hearty warm soup that my kids truly enjoyed. It’s easy to make, whether in the slow cooker or on the stove top. You can use left over ham to make it that much less to buy, and in my case that always helps me out big time.  If you make this in the slow cooker just cook the bacon in a skillet, let it drain then chop and toss all the other ingredients into the slow cooker to cook according to the directions of your cooker.

Bacon Ham Potato Soup
Serves 10
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Ingredients
  1. 8 slices of bacon
  2. 2 cups small diced ham
  3. 1 onion chopped small
  4. 1 tablespoon garlic
  5. 4 cups chicken broth * plus water
  6. 1-1/2 cups heavy cream * You may want more, or you may use less
  7. 8 small-medium potatoes cubed
  8. 1 8oz cream cheese package
  9. Salt & Pepper to taste
Instructions
  1. In a skillet cook the bacon until crispy. Set aside, transfer a few tablespoons of the bacon drippings into a large pot and pour in the chicken broth. Add in the onions , garlic, potatoes, ham and bacon. Sprinkle with Pepper .If the broth does not cover all the ingredients pour water in until everything is covered by at least half an inch. Cook on medium high until it boils, then simmer on low for about 45 minutes. Potatoes should start to soften, once they have softened pour in the milk and add the cream cheese. Stirring it well. Let the soup simmer again for another 30 minutes or until it has thickened.
Notes
  1. * Once in awhile I need to use corn starch to thicken the soup but not always, use this in the last 30 miuntes if it doesn't look as thick as you'd like it.
  2. * With the heavy cream, it depends on how creamy/thick you enjoy the soup. I've used 1 cup, and even up to 2 cups of cream until I got the constancy I wanted. It's entirely up to you. You can also use just milk if you don't have cream.
It's My Side of Life http://itsmysideoflife.com/

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