26 February, 2014
Creamy Potato and Ham Soup
2 cups chicken stock
4-5 large red potatoes, cubed
1 medium Vidalia onion, chopped
½ pound carrots, diced (or about 2 cups)
2 ribs celery, sliced across the grain
1 cup diced ham (or a leftover ham bone with some meat left on)
½ teaspoon garlic salt
½ teaspoon ground thyme
1 can cream of chicken soup with herbs
3 slices of bacon, cooked and crumbled, for garnish
Place all ingredients except the cream of chicken soup and bacon into a crock pot. Cook on high for 4-6 hours.
Stir in the cream of chicken soup and continue cooking for 1-2 hours.
Sprinkle bacon crumbles on top just before serving.
The type of ham used makes a huge difference in the flavor of this soup. This is great for using up leftover ham from holiday dinners but tends to be too sweet if you don’t wash or cut off any of the candied skin. Also great with pre-cubed and packaged ham, country ham (such as Smithfield or Clifty Farms) pieces or a ham steak cut into small pieces.
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I love this soup. Tonight I made it with the ham bone from our Easter Honeybaked ham. I added some salt, to taste, as Honeybaked tends to be more sweet than salty. This doesn’t freeze well because of the condensed soup that is added near the end. If you really want to freeze some of this, I would take out the portion for freezing before adding the condensed soup and adjust that accordingly.