Slammin Potato-Cheese Soup With Ham and Bacon

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Slammin potato cheese soup with ham and bacon recipe is a delicious and hearty dish that will warm you up on a cold day. Packed with creamy potatoes, melted cheese, savory ham, and crispy bacon, it's a perfect combination of flavors. The recipe is easy to follow and requires simple ingredients, making it a great option for a quick and satisfying meal. Whether you're a fan of comfort food or looking to try something new, this soup is sure to impress.

Keywords: potato cheese soup, ham, bacon, comfort food, easy recipe.

slammin potato cheese soup with ham and bacon recipe details

Slammin potato cheese soup with ham and bacon recipe, recipe Rating: 4.9
Number of votes:131

This is one seriously hearty soup that goes great on one of those cold winter nights. I made this for my girlfriend and her kids and they all loved it.
Ready in: 4 hours 45 mins

Ingredients

Serves: 6

• 1 pound baby red potatoes or russets
• 1 pound ham
• 1/2 pound thick slice bacon
• 1 pound white American cheese
• pinch salt
• pinch white pepper
• 1/4 cup chopped parsley
• 1 cup whole milk

Preparation method

Prep: 45 mins | Cook: 4 hours

1. If using the baby red potatoes, cut them in half. If using russets, dice them into 1/2 to 3/4 inch pieces. Dice the ham into 1/2 to 3/4 inch pieces. Dice the cheese into 1/2 to 3/4 inch pieces.
2. Layer the potatoes, cheese and ham (in that order) into a slow cooker. Pour the milk into the slow cooker and set to high heat. Cook, stirring occasionally to combine ingredients.
3. Once ingredients are combined and the cheese is melted, reduce the heat to low setting and cook, stirring occasionally, until the potatoes are tender. If the soup seems too thick (and it will thicken slightly as it sits) just add a little more milk.
4. About 20 minutes before the potatoes are done, heat a medium skillet over medium high heat. Cook the bacon until it is crisp but not burnt, then remove it from the pan onto a paper towel lined plate to drain and cool a bit. Once it’s cool enough to handle, crumble the bacon and place it in the slow cooker. Stir. Add the pepper and stir again. Taste the soup for salt. It may not need more due to the saltiness of the bacon but you can add more if it suits your taste.
5. When the soup is done, ladle it into good sized soup bowls, garnish with chopped parsley and serve.Alternate method

This recipe was created in a medium sized slow cooker. If you are serving a large group, or you just want to have enough for leftovers, the recipe is easy to adjust up. I have made this for anywhere from 2 to 10 people and there haven’t been any complaints yet.