Ingredients
Equipment
Nutrition
Method
- Brown the bacon until evenly crisp, drain, and set aside for garnish.3 slices Bacon
- Meanwhile, warm the butter and olive oil in a heavy pot over medium heat. Add the carrot, celery, and onion and cook until the onion becomes translucent and the vegetables soften (about 3-4 minutes).1 tablespoon Olive Oil, 1 tablespoon Butter, 1 small Carrot, 1 stalk Celery, 1 small Onion
- Increase the heat to medium-high and add the chicken stock, half-and-half, and potatoes. Bring to a boil (about 5 minutes).2 cups Chicken Broth or Stock, 1 cup Half-and-Half, 4 small Yukon Gold Potatoes
- Immediately reduce the heat to medium-low, and simmer the soup mixture for about 20 minutes until the potatoes are fork-tender—add the ham—and season with pepper, celery salt, garlic, and table salt to taste.¼ cup Ham, ½ teaspoon black Pepper, ½ teaspoon Celery Salt, ¼ teaspoon Roasted Garlic Powder, Table Salt to taste
- Whisk the flour and water slurry into the soup mixture, using enough to thicken it to the desired consistency until it is creamy and smooth. Simmer an additional 5 minutes. Adjust seasonings if necessary.2 teaspoons gluten-free All-Purpose Flour + 1 tablespoon water combined into a slurry
- Garnish with the reserved bacon, and serve with crusty gluten-free Sourdough bread or a fresh salad for a complete hearty meal.
Kitchen Notes
More garnish ideas
- Grated cheddar cheese
- Sliced green onions
Personal Notes
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