Bacon Ham and Potato Soup

    1 hour 20 min

    This is a chowder-like soup, it's thick, creamy and truly delicious. Ham is simmered with bacon, leeks, potatoes and carrots in a creamy chicken stock. This soup tastes even better the next day.

    143 people made this

    Makes: 14 - 16 servings

    • 2 litres chicken stock
    • 550g cubed dry-cured ham
    • 4 tablespoons dried rosemary
    • 900g streaky bacon, diced
    • 2 large onions, diced
    • 3 leeks, diced
    • 3 cloves garlic, finely chopped
    • 6 spring onions, finely chopped
    • 6 large potatoes, cubed
    • 450g carrots, cubed
    • 350ml double cream

    Prep:40min  ›  Cook:40min  ›  Ready in:1hr20min 

    1. Pour stock into a large pot set over medium heat and bring to a simmer. Stir in the ham and 2 tablespoons rosemary.
    2. In a large frying pan over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon and add to pot. Drain half of the bacon fat and return frying pan to medium heat. Stir in onions, leeks, garlic and spring onions; cook until tender, then add to pot.
    3. Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat and add cream to pot.

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    Reviews in English (133)


    This was great! I was browsing for a recipe for my leftover Christmas ham, and I just happened to have all the other ingredients on hand (even a leek!) The only thing I modified (besides using a little less of most of the veggies and bacon than the recipe called for, but only because I didn't have on hand as much as the recipe called for) was to follow the other's advice for cutting down on the rosemary. I use crushed rosemary, and two teaspoons was plenty...still had the flavor, but it wasn't overpowering at all. I had enough to feed five of us tonight, and froze the other half for another cold night when I don't have time to cook. This is a keeper!  -  28 Dec 2006  (Review from Allrecipes US | Canada)


    This recipe called for way too much rosemary. When I made it, I halfed it and it still tasted too strong. The rest of the ingredients went fine together. Maybe using a 1/4 of the amount of rosemary would make it more desireable.  -  09 Apr 2006  (Review from Allrecipes US | Canada)


    This is one tasty chowder! I used 1% milk and thickened to my liking with potato flakes after being refrigerated for 1 day so that I could skim the excess hardened fat. I added some dried parsley just to add a touch of green to the dish. This tastes so good after the flavors fully meld after a day or so that it will be a great meal to make on the weekend and enjoy on a busy work night!  -  06 Feb 2006  (Review from Allrecipes US | Canada)

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