Creamy Ham And Potato Soup
I hope everyone had a nice weekend!
Even with the warm weather still here, I have had a hankering for soup, what’s wrong with this picture? I guess I’m just trying to force Mother Nature into cooling us off a little! With October only two days away and the weatherman predicting a little cool down for this weekend, I am a happy camper. Maybe we’ll even get out of Dodge this Saturday and do a little flea marketing although I don’t know why, I sure as hell don’t need any more junk or Christmas decor!
On with this recipe…. This really hit the spot yesterday along with watching some football on the tube. I had never really thought about adding sour cream to my soup which made it so so tasty and creamy. I basically just used flour for my potato soups but I think those days are gone. I got the idea from an older Better Homes and Garden soup and stew cookbook that graces my vast collection of books (another thing I don’t need any of!).
- 6 slices of bacon
- 4 medium red potatoes, peeled and diced
- 1 medium sweet onion, chopped
- 4 scallions with their tops, sliced
- 1 large carrot, sliced
- 1 large celery stalk, sliced
- 1-1/2 cups cooked ham cubed
- 4 cups of milk
- Salt and pepper to taste
- 1 cup sour cream
- 2 tbsp flour
- Chives for garnish
- Cook bacon until crispy in a Dutch oven, drain on paper towels and set aside, reserving 3 tablespoons of the drippings.
- Add veggies to the drippings, stirring to coat.
- Cover and cook over low heat until veggies are tender, stirring occasionally.
- Stir in the milk and ham; season with sea salt and fresh ground pepper.
- Combine the flour with the sour cream, mixing well.
- Slowing add some of the hot milk into the sour cream and then add that mixture to the soup.
- Cook over low heat until soup just begins to bubble, but do not boil.
- Soup's on, garnish with fresh or dried chopped chives and grab some crackers!
Hope you enjoy this great soup during the cooler months of fall and winter!