- 4 large potatoes, peeled and diced
- 1 cup turkey bacon, chopped
- 1 cup chicken ham, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- In a large pot, cook the turkey bacon until crispy.
- Add the onion and garlic, cooking until softened.
- Add the diced potatoes and chicken broth, bring to a boil.
- Reduce heat and simmer for 20 minutes or until potatoes are tender.
- Stir in the chicken ham and heavy cream, cooking for an additional 5 minutes.
- Season with salt and pepper, then garnish with parsley before serving.
Notes
- For a vegetarian version, omit the bacon and ham.
- Adjust the thickness by adding more or less broth.
- Author: Souzan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free