Friday, May 15, 2020
During the quarantine we've had a little more time to cook and the girls have been participating too! I thought I'd take some time and jot down the recipes here so we'd be able to find them easier next time. We made this with some leftover ham from easter. We'd love to hear about your cooking adventures during this time too! Anyone baking some good sourdough to put with this soup??
2 cups cooked ham (diced)
8 slices bacon
2 T. butter
1 small yellow onion (diced)
4 large carrots (chopped)
2 stalks celery
4 cups reduced sodium chicken broth
5 red potatoes (diced into 1 in. pieces)
1 tsp. oregano
1/2 tsp. thyme
1 bay leaf
1 can corn, drained
1/3 cup flour
3 cups half and half (or milk)
1/2 cup sour cream (plus extra for topping)
green onions (to top)
Cook bacon until crispy. Remove bacon but set pan with drippings aside for later.
Melt butter in a large stock pot. Saute yellow onion, carrots, and celery until tender.
Add potatoes, chicken broth and seasonings (oregano, thyme and bay leaf) and bring to a boil. Reduce heat to low and simmer for 15-20 minutes (until potatoes are tender). Add ham and corn and continue to cook until heated through.
Reheat bacon drippings and add flour. Whisk to combine flour and dripping into a rue. Add half and half (or milk) and pepper to taste. Continue to whisk until mixture is thickened. Add to the pot with the rest of the soup. Stir well to combine.
Just before serving, add sour cream to the pot and stir to combine. Top with additional sour cream, chopped bacon pieces, and green onion as desired!