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my mom's famous ham and potato soup
a soup for soup weather 🥣🥔
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It’s that time of year again. It gets dark at 4pm, short sleeves are no longer acceptable, and you’ve finally given in to turning on the heat. That’s soup weather. I’ve already graced your inbox with creamy mushroom soup, but this week we’re making a soup that’s less of a starter and more of a meal. That’s right, I’m sharing my mom’s famous potato soup recipe. It’s been in our family and highly requested for decades. And before you ask - yes, I asked permission to share it, and she granted it - as long as you check out her show schedule 😉.
4 large russet potatoes (or, about 4 pounds)
½ pound bacon, cut into small pieces
1 large sweet onion, diced
2 teaspoons thyme (or more, we measure herbs & spices with our hearts around here)
2 pounds ham, cubed
2 quarts chicken broth
1½ cups heavy cream
a pinch of nutmeg (optional)
Salt and pepper to taste
Peel and dice the potatoes
Chop bacon into small pieces (I typically use scissors for this) and dice the onion. In a large stock pot on medium-high heat, sauté the bacon and onions together until the onions are translucent.
Add in ham, thyme, salt and pepper, and allow to cook for a few more minutes.
Toss in your potatoes and add in the chicken broth.
Bring to a boil and continue cooking until the potatoes are fork tender.
Once ready to serve, turn off the heat and stir in the cream.
MOM’S TIPS: If you’d like to add more richness you can throw in a pat or two of butter. To thicken the soup, powdered mashed potatoes work well. For this soup, white pepper is preferred. You may also feel free to get creative with ingredients or amounts, but there is absolutely NO garlic in this recipe!
And that’s really it! Go forth and make the most of this soup weather. Enjoy!
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