This Christmas Potato Soup takes advantage of the abundance of holiday ham at this time of year.
It’s the day after Thanksgiving. Therefore it’s time to officially celebrate Christmas. Truth be told we were listening to the Classic Christmas music station on Spotify yesterday during our turkey dinner. It provided a soothing ambiance to the meal that was really enjoyable.
Besides an abundance of turkeys my grocery stocks lots of ham during the holiday season. I was able to buy a pound by the slice last week (the kind with the delicious brown sugar glaze on the outside) and I decided to make a potato soup with it.
Since I usually add bacon and cheese to my loaded baked potato soup I decided to add some pimentos and parsley and just like that I made a Christmas potato soup for you. It’s both festive and really delicious. It holds up well to reheating too so you could make a batch ahead and have this soup ready for your return from Christmas Eve services. If you’re like me you don’t want to be slaving away in the kitchen before Santa arrives the next morning so make-ahead options are always what I’m looking for.
Christmas Potato Soup
- 4 slices thick cut bacon chopped
- 1 sweet onion chopped
- 1 bunch green onions thinly sliced
- 1 pound holiday ham visible fat removed and chopped
- 3 pounds russet potatoes peeled and chopped
- 5 cups chicken broth
- 8 ounces pimentos drained
- 6 ounces sharp white cheddar cheese shredded
- 1 cup sour cream
- salt and pepper to taste
- 1/2 cup fresh parsley chopped
In a soup pot over medium heat, cook the bacon until crisp. With a slotted spoon remove the bacon to a paper towel lined plate.
Add the chopped onion and sliced green onions to the bacon fat and cook, stirring occasionally for about 5 minutes. Add the chopped ham and cook until ham is just starting to brown.
Add the potatoes and chicken broth. Bring to a boil and then reduce heat to simmer. Cook until potatoes are very tender. Use a potato masher to roughly mash some of the potatoes.
Stir in about 3/4 of the pimentos, the cheese and sour cream. Stir until cheese is melted and sour cream is dissolved into the soup.
Season with salt and pepper to taste.
Can be kept covered in the refrigerator for 2 days. Gently reheat on the stove top to serve. Top soup with the cooked bacon, reserved pimentos and chopped fresh parsley.