Savory Ham Bacon Potato Soup Food

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HAM CHOWDER



Ham Chowder image

I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.

Provided by FOODY3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h20m

Yield 15

Number Of Ingredients 11

8 cups chicken or ham stock
4 cups cubed Country ham
4 tablespoons dried rosemary
2 pounds bacon, diced
2 large onions, diced
3 leeks, diced
3 cloves garlic, minced
6 green onions, diced
6 large potatoes, cubed
1 pound carrots, cubed
1 ½ cups heavy cream

Steps:

  • Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
  • In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
  • 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.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 35.8 g, Cholesterol 75.9 mg, Fat 24.8 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.9 g, Sodium 1351.1 mg, Sugar 4.6 g

BACON AND POTATO SOUP



Bacon and Potato Soup image

This contest winning recipe comes from Quick Cooking Magazine. From start to finish you can have a savory meal on the table in about 30 minutes.

Provided by Juenessa

Categories     Potato

Time 35m

Yield 2 quarts

Number Of Ingredients 13

6 slices bacon, diced
3 cups cubed peeled potatoes
1 (14 1/2 ounce) can chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces Velveeta cheese, cubed
2 green onions, thinly sliced (optional)

Steps:

  • In a large saucepan, cook bacon until crisp; drain.
  • Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper.
  • Cover and simmer until potatoes are tender, about 15 minutes.
  • Combine flour and milk until smooth; add to soup.
  • Bring to a boil; boil and stir for 2 minutes.
  • Add cheese; stir until cheese is melted and the soup is heated through.
  • Garnish with green onions if desired.

Nutrition Facts : Calories 965.1, Fat 50.7, SaturatedFat 28.5, Cholesterol 157.2, Sodium 3207.9, Carbohydrate 84, Fiber 7, Sugar 14.4, Protein 44.2

HAM, BEEF AND BACON SOUP



Ham, Beef and Bacon Soup image

I invented this recipe one evening when I wanted to serve soup, but had no time to shop-so I used whatever I had on hand. When my husband said, "Please make it again", I hurriedly wrote down the ingredient list!-Mrs. J.C. Mantel, Orange City, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10-12 servings (3 quarts).

Number Of Ingredients 12

1/2 pound ground beef, browned and drained
1/2 pound bacon strips, cooked and drained
1/2 pound fully cooked ham, cubed
2 cans (15 ounces each) butter beans, drained
1 medium onion, chopped
1 package (20 ounces) frozen mixed vegetables, thawed
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1 to 2 cups tomato juice, optional

Steps:

  • In a Dutch oven, combine beef, bacon, ham, beans, onion, mixed vegetables, broth, soup, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender. Season with additional salt and pepper if desired. If a thinner soup is preferred, stir in tomato juice.

Nutrition Facts :

COMFORTING CREAM CHEESE POTATO SOUP WITH BACON OR HAM



Comforting Cream Cheese Potato Soup With Bacon or Ham image

What a wonderful creamy and comforting potato soup! Garnish with additional snipped parsley and crumbled bacon or diced ham, as desired. Add a side salad and crusty baguette for a tasty lunch or light dinner. Perfect for a chilly autumn or winter's day...

Provided by BecR2400

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

6 cups organic chicken broth
6 cups peeled and cubed potatoes (russets)
1/3 cup white onion, finely chopped
salt (optional, to taste)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 tablespoon snipped fresh parsley
1 cup crumbled cooked bacon or 1 cup diced ham
12 ounces reduced-fat cream cheese, cut into chunks

Steps:

  • In a stockpot or Dutch oven, bring the broth to a boil over high heat.
  • Add diced potatoes and onions and return to a boil.
  • Reduce heat to a simmer, partially cover and cook 20-25 minutes, until potatoes are tender.
  • Using a potato masher, coarsely mash the potatoes in the pot (do not drain).
  • Add seasonings, parsley, crumbled cooked bacon or diced ham, and the chunks of cream cheese.
  • Cook and stir for a few minutes, until cheese is melted. Stir well to combine.
  • Serve soup hot with a side salad and a crusty baguette.

Nutrition Facts : Calories 347.2, Fat 15.9, SaturatedFat 7.5, Cholesterol 45.6, Sodium 1338.7, Carbohydrate 33, Fiber 3.6, Sugar 5.6, Protein 17.6

VERY EASY POTATO BACON SOUP



Very Easy Potato Bacon Soup image

Very easy and quick to make potato soup that won't disappoint! For a thicker broth, add potato flakes. For a more creamy broth, add more butter.

Provided by Michelle Anne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 55m

Yield 2

Number Of Ingredients 10

2 tablespoons butter
¾ cup finely chopped onion
2 cups peeled and diced potatoes
1 ½ cups water
½ teaspoon dried dill weed
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups milk
3 tablespoons real bacon bits
1 tablespoon dried parsley, or to taste

Steps:

  • Melt butter in saucepan over medium heat; cook and stir onion until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper to onion; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
  • Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 43.4 g, Cholesterol 55.1 mg, Fat 18.2 g, Fiber 4.7 g, Protein 15.7 g, SaturatedFat 10.8 g, Sodium 1101.5 mg, Sugar 13.8 g

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