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Well this was a wonderful, warm lunch today (it only reached 59* here). Very filling for a soup. I only had Russet potatoes, but I cubed them and it worked just fine. I used regular chicken broth (not low-sodium) so I skipped the salt. I had left over ham, so I cubed that. The kicker was the sour cream. Nice, velvety texture. I actually added a dollop more to my individual bowl. I even thought about sprinkling some shredded cheese over the top (maybe tonight). The crispy bacon really adds to the texture and flavor. Hubby isn't home yet to try it, and he doesn't get here soon, there may not be any left! Thank you for posting a very nice soup recipe. (Made for "My 3 Chefs")

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rosie316 October 07, 2013
Caramelized Onion-Potato Soup With Ham