Smoked Cottage Ham and Bacon Potato Soup

This is serious winter comfort food!

Ingredients

—5 OZ Queen City Sausage-Cottage ham (Butt).  Sliced thin

—3 Strips of smoked bacon

—4 TBLS Butter

—1 Cup Heavy cream

—4 Cups Chicken stock

—1 Medium onion.  Diced

—4 Garlic cloves

—1/2 Cup Sour cream

—2 TBLS Fresh chives

—3 TBLS Flour

—1 TBLS Fresh thyme leaves.  Chopped

—1 TSP Smoked paprika

—Zest of one lemon

Directions

1. Poke holes in the potatoes with a fork.  Microwave the potatoes.  About 15 minutes per 3 potatoes

2. Cook the bacon until crisp.  Cut into 1/2 inch pieces or crumble

3. When potatoes are finished cooking, let cool for about 15 minutes and then peel.  Cut the potatoes into 1 inch chunks

4. On the stove, heat a large Dutch oven and melt the butter on medium heat

5. Add the onions and cook until translucent.  Add salt and pepper

6. Add the garlic.  Cook for :30 seconds.  Stir in the flour

7. Add in the chicken stock, 1/2 cup at a time.  Add smoked paprika, thyme, and lemon zest.  Bring to a simmer

8. Add the potatoes and cream.  Continue to cook for about 10 minutes until soup begins to thicken

9. Mash down the potatoes to throughly incorporate

10. Add the cottage ham and bacon, keeping a small amount of each for a topper

11. Serve with a dollop of sour cream, chives, and black pepper

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