Ham and Potato Soup









It may not be pretty, but it sure is good.


  • 2 large sweet onions, chopped
  • 1 C. Spicy bacon bourbon jam (recipe)
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 1 C. Apricot jam
  • 2 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 C. cooked ham, chopped
  • 4 russet potatoes, peeled and chopped
  • 4 fresh thyme sprigs
  • 1 1/4 tsp. each: cayenne, cumin, basil, and coriander
  • 6 C. chicken broth
  • 1 C. white cheddar cheese
  • 1/2 C. cheddar cheese
  • 1 C. heavy cream
  • salt and pepper to taste

Start by caramelizing your onions. In an electric skillet set to 350° and layering the onions sprinkling with salt. Cook, stirring occasionally until a nice golden brown, about 20 minutes. Reduce heat and continue to caramelize an additional 25 minutes.

In a large soup pot, heat 1 tsp olive oil and cook garlic until fragrant. Add onions and both jams, celery, and carrots, cooking 15 minutes. Add ham, potatoes, chicken broth, thyme, cayenne, cumin, basil, coriander, and salt and pepper to taste. If 6 cups broth is not enough to cover potatoes add more or substitute with water. Cook until potatoes are soft, about 20 minutes.

With a fork lightly mash the potatoes in the pot. Add the cheeses and allow to melt. Slowly stir in the cream and simmer (do not bring to a boil) another 5 minutes or so.

Taste and adjust seasoning as necessary. Serve with a crusty bread and a salad for a complete meal.


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