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.