Recipe: Ham and Bacon Potato Soup

Bacon makes everything better, right? Especially when you add it to delicious, hearty potato soup recipe from Lee Ann Miller.

What you'll need:

½ lb. bacon, chopped then fried

2 cups off the bone ham, cubed

3-1/2 cups potatoes, peeled & cubed

1 (14.5 oz) can chicken broth

½ cup matchstick carrots, chopped

1 Tablespoon jalapeño, minced

¼ cup green onions, chopped

¼ cup onion, chopped

¼ cup fresh parsley, chopped fine

1 teaspoon salt

½ teaspoon pepper

1 teaspoon celery seed

3-1/2 cups milk

1/2 cup cold water

3 Tablespoons all purpose flour

6 oz. Velveeta cheese, cubed

¼ cup sour cream

Cut up bacon and fry in soup kettle. Drain bacon. Using 1 Tablespoon of the bacon drippings, sauté onions, jalapeno and carrots for 3-4 minutes.

Add potatoes, broth, celery seed, parsley, salt and pepper. Cover and simmer until potatoes are soft, approximately 12-15 minutes.

Combine milk, water and flour. Stir until flour is incorporated well and there are no lumps. Heat just until soup comes to a boil. Reduce heat and add cheese. Stir until cheese is melted then add bacon, ham and sour cream. Simmer until thoroughly heated.

More recipes at walnutcreekcheese.com.