Bacon Ham and Potato Soup

    (170)
    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.


    144 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (170)

    Reviews in English (135)

    0

    Lovely really enjoyed this recipe, only put one heaped teaspoon of rosemary in and added full cream milk at the end. My husband loved it and he's usually really fussy....thanks for the recipe!  -  28 Dec 2017

    by
    32

    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)

    by
    30

    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)

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