Savory Ham Bacon Potato Soup Recipes

Steps:

• 1. In 2 quart dutch oven add diced and peeled potatoes, celery, smashed garlic along with enough water to cover the potatoes at least 1-2 inches. Add thyme and bouillon. Cook on high heat until potatoes, celery and garlic are soft.
• 2. In the meantime, in a large, deep skillet; fry the bacon and onion until done. Add the precooked ham, warm through.
• 3. After this is cooked, drain off the grease and place into a bowl.
• 4. In the same skillet, melt 4 tablespoons of butter, then add 4 - 5 tablespoons of flour to the melted butter. I mix this well, with a whisk, till smooth.
• 5. After the flour has cooked a few minutes, whisk in the 3 cups of milk and the cream. Stir this over high heat until it thickens into a nice gravy consistency. I then stir in the salt and pepper.
• 6. If the potatoes are finished cooking. I use my whisk and smash about half the pot of potatoes, not mashed, just somewhat smashed. Now, add the thickened milk mixture to the potatoes. Add the bacon, onion and ham mixture. Stir in the cheese. When cheese is melted; season with salt and pepper and parsley.
• 7. When serving, add additional cheese or green onions for garnish ( totally optional) Enjoy this yummy soup!!

Steps:

• Place potatoes in a bowl of cold water and set aside.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
• Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
• Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.

Steps:

• Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.