Ham Bacon Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
3 cups whole milk
02 -
1 large onion, chopped
03 -
1 cup diced carrots
04 -
3 tablespoons all-purpose flour
05 -
1-1/2 cups water
06 -
10 bacon strips, diced
→ Main Ingredients
07 -
2 cups cubed fully cooked ham
08 -
Fresh parsley for garnish (optional)
09 -
2 teaspoons chicken bouillon granules
10 -
Black pepper to taste
11 -
3 cups shredded cheddar cheese
12 -
2-1/2 cups cubed potatoes
13 -
1 can (15-1/4 ounces) whole kernel corn, drained
# Instructions:
01 -
Cook the chopped bacon in a Dutch oven over medium heat until crisp. Scoop it out with a slotted spoon and place it on paper towels to cool.
02 -
Sauté the onions and carrots in the leftover bacon grease until they’re softened and fragrant.
03 -
Add the flour to the cooked veggies and stir until blended. Slowly pour in the milk and water, all while stirring. Turn the heat up and let it boil for about 2 minutes, mixing as it thickens.
04 -
Stir in the potatoes, corn, bouillon, and pepper. Lower the heat and let it simmer uncovered for 20 minutes or until the potatoes are cooked through.
05 -
Mix in the cheese and ham, and cook until the cheese melts smoothly. Add the bacon back in and sprinkle with parsley, if you'd like, just before serving.
# Notes:
01 -
It’s perfect for using up any leftover ham.
02 -
Can be made ahead of time and warmed up gently.