Thursday, July 24, 2008

Baked Potato Soup

8 russet potatoes
1 lb smoked ham, diced (not lunch meat)
1/2 lb bacon, diced
1 cup french onion sour cream dip
1 can cream of chicken soup
2-3 cups chicken broth
2 cups milk (I used whole milk ... skim could be sketchy)
1 small onion, diced
1 TBS parsley flakes
salt & pepper

Cheddar cheese & fresh chives for garnish

Peel 4 of the potatoes and dice them up. Dice up the other 4 with their skins still on. Place in a crock pot. Add the onion and chicken broth, until potatoes are covered (2-3 cups). In a skillet, brown up the diced ham (again, use good ham here ... not lunch meat). Once it's browned a little, place it in the crock pot. Cook on high for 3 hours.

In a skillet, brown the diced bacon until crispy. Drain fat and add to the crock pot. Slowly whisk in the cream of chicken soup, milk, parsley flakes, and sour cream dip. Cook for another 45 minutes on high. Salt and pepper to taste ... it's gonna need quite a bit of salt to flavor all those potatoes ... just add it a tsp, or so, at a time. Garnish with cheese and chives. Mmmm.