Recipe by AZPARZYCH
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...
Top Review by rosie316
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")
- 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
Directions See How It's Made
- Heat 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.
- Add 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.
- Stir 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.
- Add 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.).