Ham and Potato Cream Soup with Cheese (Bacon)

This ham and cheese soup loaded with vegetables is one of the most comforting soups to make during the winter months. This traditional and homey soup can be prepared and cooked in under an hour.

8 slices bacon, diced
3 cups onions, diced
2 cups carrots, peeled and diced
2 cups celery, diced
6 cloves garlic, minced
4 cups chicken broth
4 cups whole milk, room temperature
4 cups russet potatoes, peeled and diced
2 cups corn, thawed if frozen
1 tsp. black pepper, freshly ground
1 tsp. dried rosemary
1 tsp. dried thyme
1 bay leaf
½ cup all-purpose flour, unbleached
4 cups cooked ham, diced
2 cups heavy cream
4 cups cheddar cheese, shredded

Cook diced bacon in a Dutch oven until crispy. Remove bacon with a slotted spoon and set aside. Leave the bacon grease in the Dutch oven.

Add onion, carrots and celery to the bacon grease and cook over medium heat until soft, about 5 minutes. Add garlic, broth, milk, potatoes, corn, black pepper, rosemary, thyme and bay leaf. Cover and cook on low for 15-20 minutes or until potatoes are soft.

in a measuring cup whisk the flour and cream together until smooth. Add the mixture to the pot and stir until combined. Let simmer for about 5 minutes.

Stir in ham, cream and cheese. Continue stirring until the cheese is melted. Cover, turn off the heat and let sit for 20-30 minutes to allow the flavours to develop. Sprinkle bacon on top and serve with cheese biscuits.

Makes 12 servings.

Cook's Notes: Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in a pot over medium-low heat. If too thick, thin with a little milk.