Christmas Potato Soup
Servings 8
Ingredients
- 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
Instructions
- 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.