1 hr 10 mins
This soup gets its depth of flavor from slowly cooking the onions until they become delightfully sweet and golden brown. Bacon, ham and potatoes add to the soup’s heartiness, while fresh dill gives it a sophisticated touch. Fingerling potatoes work nicely if you can find them. Submitted online by Janice Cole, and saving for Fall/Winter months...
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- 8 ounces bacon, coarsely chopped
- 6 cups sliced halved onions (about 2 lb.)
- 5 large garlic cloves, minced
- 4 cups thinly sliced halved unpeeled new potatoes (about 1 lb.)
- 6 cups reduced-sodium chicken broth
- 4 ounces ham, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh dill
- 1/2 cup sour cream
- 1Heat large pot over medium-high heat until hot. Cook bacon 8 minutes or until browned and crisp, reducing heat if necessary. Drain on paper towels; reserve drippings in pot.
- 2Add onions to pot; cook and stir over medium-high heat 1 minute. Cover; reduce heat to medium. Cook 5 minutes or until wilted. Remove cover; increase heat to medium-high. Cook 15 minutes or until golden brown, stirring occasionally. Add garlic; cook 30 seconds or until fragrant.
- 3Stir in potatoes. Add broth, ham, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 20 minutes or until potatoes are tender.
- 4Add dill; cook 2 minutes. Remove from heat; let stand 10 minutes to cool slightly. Stir in sour cream. Serve topped with bacon. (Soup can be made 2 days ahead. Cover and refrigerate. When reheating, don’t boil.).
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Nutritional Facts for Caramelized Onion-Potato Soup With Ham
Serving Size: 1 (579 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 422.1
- Calories from Fat 212
- Total Fat 23.6 g
- Saturated Fat 8.7 g
- Cholesterol 45.5 mg
- Sodium 896.0 mg
- Total Carbohydrate 37.1 g
- Dietary Fiber 5.0 g
- Sugars 8.5 g
- Protein 17.7 g