Thursday, August 21, 2014

Potato & Ham Soup

1/2 lb. bacon, chopped
1/2 pkg. onion soup mix
1 1/2 cup water
4 med. potatoes, chopped
1 to 1 1/2 cups cooked, cubed ham
1/2 cup sour cream
2 cups milk
1/2 to 1 cup cheddar cheese, shredded

In a large sauce pan fry bacon until crispy.  Drain grease.  Add water to bacon and bring to a simmer.  Stir in onion soup mix, potatoes and ham.  Simmer until potatoes are tender.  Stir in sour cream, milk and cheese.  Bring to a simmer.  Serves 6-8.

Comments:  The idea for this recipe came form a 1967 cookbook for English Clam Chowder.  The original recipe didn't use ham, sour cream nor cheese but did include 2 cans of minced, drained clams.  I eliminated the clams and added the ham, cheese and sour cream.  The flavor form the onion soup mix and ham gives this soup a smokey taste that is so good.  If you don't like cheese, you can use a couple Tbsp. of corn starch and thicken the soup just a little.  No matter what, this soup is so good.  This would also be good garnished with a sprinkle of cheese and a little chives.

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