CREAMY POTATO SOUP WITH HAM AND BACON RECIPE

2nd Man made this soup recently and oh my, it was SO good and satisfying.  It's a creamy potato soup but we like to think of it as a loaded baked potato soup.

INGREDIENTS:

5 oz bacon, diced

2 carrots, diced

2 stalks celery, diced

1 medium onion, diced

1 1/2 TBSP all purpose flour

1 tsp fresh thyme

1 pinch cayenne pepper

salt and pepper to taste

4 cups chicken broth

4 to 5 medium Yukon Gold potatoes, peeled and diced

1/2 cup whole milk

6 oz cooked ham

1/4 cup heavy cream

*to taste: shredded cheddar, chives, green onions

DIRECTIONS:

1. In a heavy, large pot over medium heat, cook the bacon, stirring often, until it is crisp and browned, about 8 to 10 minutes. Remove with a slotted spoon and set aside.
2. Add the carrots, celery, and onion to the bacon fat and cook until the celery softens, about 7 minutes.
3. Add the flour, thyme, cayenne, and a generous pinch each of salt and pepper, and stir 1 minute. Gradually stir in the broth and bring to a boil.
4. Add the potatoes, milk, and 3/4 teaspoon salt (or to taste, check the saltiness of your broth). Return to a boil, reduce the heat, and simmer uncovered, stirring occasionally, until the potatoes are tender, about 20 to 30 minutes.
5. Use a potato masher to mash some of the potatoes in the pot, this makes the soup thicker and creamier (if you don’t have a potato masher, you can use an immersion blender or blend a cup or two of the soup in a blender or simply scoop out some potatoes and mash them with a fork). 
6. Stir in the ham and cream, and heat through.
7. Season to taste with salt and pepper, and serve topped with the reserved bacon (and shredded cheddar and chives or green onions, if you like).

This is a great full meal and even though we are eating it in the Summer/Fall it would be great in the Winter.

Enjoy!