One-pot Ham & Potato Soup
Cuisine
Soup
Servings
4
serves
Servings
4
serves
Ingredients
2
strips
Bacon
cut into 1-inch (2 1/2 cm) pieces
1
cup
Onion
diced
1
cup
Carrot
diced
1
cup
Celery
diced
3
tablespoons
Plain Flour
2
cups
Ham
cooked and cubed
2
Potatoes
cubed
1
teaspoon
Thyme Leaves
fresh
1
teaspoon
Black Pepper
6
cups
Chicken Stock
2
Bay Leaves
2
cups
Heavy Cream
Instructions
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.
Add onion, carrot, and celery, and cook until just tender, about 3 minutes.
Reduce heat to medium and add flour, stirring constantly for 1-2 minutes to avoid lumps.
Add ham, potatoes, thyme, and black pepper. Stir to coat the meat and potatoes in the roux/vegetable mix.
Add the chicken broth and bay leaves.
Cover and bring to a boil. Then reduce heat to medium-low and cook covered for 25-30 minutes.
Remove bay leaves and stir in cream. Return to a simmer and serve.