Potato Ham Soup (DF)

  • 4 slices bacon, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced (or a combination of green onions and white or yellow)
  • 1 bell pepper, diced
  • 1 1/2 cups frozen corn kernels
  • 1 teaspoons dried thyme
  • 4 cups chicken stock
  • 4-6 cups potatoes, diced (I used about 8 red potatoes)
  • 1 1/2 cups almond milk, or more, as needed
  • 1-2 cups ham, diced
  • 1/4-1/2 tsp cayenne pepper
  • Kosher salt and freshly ground black pepper, to taste

In a large stock pot, cook bacon until crisp over medium high heat. Remove bacon, leaving drippings and set aside.

Reduce heat to medium, an add onions. Saute about 5 minutes until they begin to soften and add garlic, bell peppers, corn and thyme. Saute another 3-5 minutes. Add chicken stock and potatoes and bring to a boil. Once it is boiling, reduce heat to medium low and simmer until potatoes are soft (about 1 hour, depending on your heat).

Once the potatoes are soft, add almond milk, ham, cayenne pepper, salt, and pepper to taste.

Serve topped with crispy bacon.

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