Sour Cream, Ham & Potato Soup - serves 4-6
2 slices bacon, diced
1 very small (1/4 cup) finely chopped onion
4 cups ham stock, divided (reserve 1/2 cup to mix with flour)
3 medium (3 cups) potatoes, peeled and cubed
1 large (1 cup) carrot, sliced
1 stalk (1/2 cup) celery, thinly sliced
1 cup frozen corn
1 cup (or more) cubed or shredded leftover ham
1 1/2 tbsp flour
salt / pepper to taste
1/4 cup heavy (whipping) cream
1/4 cup sour cream
In a large saute pan or soup pot, render the diced bacon over medium heat until the bacon is crisp. Remove the bacon to a small bowl with a slotted spoon, and save for garnish. Saute the diced onion in the bacon fat for 4-5 minutes, or until translucent and lightly browned on the edges, over medium heat.
Add 3 1/2 cups of the ham stock, potatoes, carrots and celery to the saute pan. Bring to a simmer and cook, covered, until the vegetables are tender, about 15 minutes. Add the corn and diced ham and cook for an additonal few minutes in order for the soup to return to a simmer.
Whisk together the 1/2 cup of reserved ham broth and flour until smooth. Pour into the soup in a small stream while stirring, to avoid lumps. Let the soup simmer for 3 more minutes until the soup is thickened and the corn is cooked. Season to taste with salt and pepper.
Remove the saute pan from the heat and let cool for a couple of minutes. Add the heavy cream, then the sour cream, stirring very well to combine. Do not let the soup boil after sour cream is added, to prevent thinning or curdling.