Caramelized Onion-Potato Soup With Ham

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...

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. 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.).