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Here is what you’ll need!
ONE-POT HAM & POTATO SOUP
2 strips of bacon, cut into 1-inch pieces
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
3 tablespoons flour
2 cups cooked ham, cubed
2 potatoes, cubed
1 teaspoon thyme
1 teaspoon black pepper
6 cups chicken broth
2 bay leaves
2 cups heavy cream
In a 6-quart 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 before adding 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.
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