Ham Cheese and Bacon Soup

Can I interest you in one of the most delicious soups I have made in a long time?

I am loving everything about this Ham, Cheese and Bacon Soup! The cheese! The leftover ham! And, of course, the bacon!

Since I bought a huge ham this Easter weekend, I knew I would have tons of it leftover for the weeks to come. So, I started planning early.

Thinking back to my other favourite soup: my cheeseburger soup, I knew I wanted to have LOTS of cheese in it, some potatoes, and a good amount of bacon bits in it. Screw cutting back after Easter. I crave comfort food at all times. I’ll worry about cutting back when swimsuit season rolls around.

Please tell me it is far away..

But since the weather is still cold and rainy, I don’t feel bad at all craving a big ol’ bowl of cheese and meat, disguised as a soup.

This soup is stupid simple to make. I mean, don’t include the bacon, you basically just throw everything into one pot and cook. But I don’t suggest going without the bacon. Because, let’s be real. How hard is it to cook bacon? I would say the bacon is optional, but really, not that optional.

Melting cheese straight into soup is also one of my favourite things to do. I actually bought 4 large bars of cheese right before the Easter weekend so that we wouldn’t run out.

Obviously I got extremely weird looks from customers and cashiers alike, and obviously I didn’t run out. But ya never know.

So if you have leftover ham… heck. Even if you don’t. I would highly recommend this soup.

If you make this recipe, let me know how you liked it! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Ham, Cheese and Bacon Soup

This Ham Cheese and Bacon Soup is a great recipe to make to use up your leftover ham. So cheesy and comforting.

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Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Ingredients

• 10 slices bacon, diced
• 1 large onion, diced
• 1 large carrot, diced
• 3 Tbsp all-purpose flour
• 3 cups milk of choice
• 1 1/2 cups chicken broth
• 3 medium russet potatoes, diced
• 3 cups cheddar cheese, shredded
• 2 cups fully cooked ham, cut into cubes

Instructions

• In a large saucepan, cook the bacon until crispy. Remove from the pan using a slotted spoon and place on a plate lined with paper towels. Set aside.
• Cook the onion and carrots until the onions are transparent and fragrant.
• Stir in the flour. Gradually add in the milk and the chicken broth. Bring to a boil and stir until thickened.
• Add in the potatoes. Reduce the heat and simmer uncovered for around 25 minutes, or until the potatoes are tender.
• Add in the cheese and ham, and stir until the cheese is melted. Stir in the bacon.

Notes

Adapted from Taste of Home.