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One-pot Ham & Potato Soup

by Jordan Kenna

Ingredients

for 4 servings

  • 2 strips bacon, cut into 1-inch (2 1/2 cm) pieces
  • 1 cup (150 g) onion, diced
  • 1 cup (120 g) carrot, diced
  • 1 cup (225 g) celery, diced
  • 3 tablespoons flour
  • 2 cups (300 g) ham, cooked and cubed
  • 2 potatoes, cubed
  • 1 teaspoon fresh thyme
  • 1 teaspoon black pepper
  • 6 cups (1.4 L) chicken broth
  • 2 bay leaves
  • 2 cups (470 mL) heavy cream

Preparation

  1. In a 6-quart (5.7 liters) dutch oven, cook bacon over medium-high heat until fat is rendered out and the pieces begin to get crispy.
  2. Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
  3. Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
  4. Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
  5. Add the chicken broth and bay leaves.
  6. Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
  7. Remove bay leaves and stir in cream. Return to a simmer and serve.
  8. Enjoy!
 

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