It’s a cold day in Nothern Mn. It’s also the perfect day for baking and cooking if you like that kind of thing, which I happen to love. Today, my mom and I spent the day making our pepper cranberry jelly and some delicious almond bread. Tonight for dinner I’m making this one pot potato and ham soup that I’m going to share on my blog today. This recipe is so simple and if you don’t have a lot of time don’t worry, because this one doesn’t take long. So here you go! Enjoy:)
for 4 servings
- 2 strips bacon, cut into 1-inch (2 cm) pieces
ham, cooked and cubed
- 2 potatoes, cubed
- 2 bay leaves
- 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.