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Soup season. Is there a soup season? Yes, generally I make soup more in the Fall, Winter and early Spring. A lot of the recipes I make, I think, are good any season. Using ingredients when they are in season is best though. This soup you could make anytime. I decided to change up this recipe by not adding cream. I think it turned out amazingly delicious. The potatoes give enough of that creaminess and all of the ingredients give the soup great flavor. The ingredients can vary slightly on quantity. Chris and I like this soup as a meal so I usually load it up with enough ingredients to make a hearty soup.
Creamy Potato and Ham Soup
- 4-5 cups Potatoes, diced (I used russet potatoes)
- 3 Bacon slices, diced, reserved some of the bacon fat
- 3 Celery Stalks, diced
- 3 – 4 Carrots, depending on size, diced
- ½ – 1 Onion, diced
- 4-6 Garlic cloves, depending on size, minced
- 4 cups or more Ham, diced
- 4-6 cups Chicken Broth
- 3-4 cups Kale or Spinach torn or chopped in small pieces
- 2 tsp Thyme
- ½ tsp Hot Paprika
- Salt and Pepper
- In a large pot, Dutch oven, on medium low to medium heat and cook the bacon until fat is rendered and bacon is just beginning to brown. Add in the onions, carrots and celery and continue to cook until the vegetables are just slightly tender, about 10 minutes. Add the garlic and cook until aromatic, another 3 minutes.
- In the same pot, add the diced potatoes, broth, thyme and hot paprika. Dash of salt and pepper. Cook until the potatoes are tender, about 20-30 minutes. When the vegetables and potatoes are tender, reserve about 4 cups of the soup and place in a bowl. Using an immersion blender blend the rest of the soup until your desire is creaminess. It’s ok if some chunks of potatoes and vegetables are there. Add in the rest of the reserved soup.
- Add in the diced ham and kale or spinach and cook until ham is heated through. Taste and add salt and pepper if desired.
Enjoy gathering around the table.