Garlic Cream Soup with Ham and Bacon

This smooth, creamy soup is our go-to for the winter cold season.

4 thick slices bacon, cut into 1" pieces
4 cups cooked ham, diced into ½" pieces
3 Tbsp. (¼ cup) extra-virgin olive oil
3 Tbsp. (¼ cup) butter
2 cups onions, finely chopped
3 cups garlic, finely sliced (~48 cloves or ½ lb/250 g)
10 cups chicken stock or broth
1 tsp. Spanish sweet paprika
¼ tsp. cayenne pepper
1 tsp. dried thyme
3 small bay leaves
1 tsp. sea salt
2 cups half-and-half cream
1 tsp. black pepper, freshly ground

Toasted Croutons:
2 cups French baguette, cut into bite-size chunks
olive oil
sea salt
black pepper, freshly ground

In a large, heavy-bottomed pot or Dutch oven over medium heat cook the bacon until just wilted, about 5 minutes. Add the ham and continue to cook until lightly browned, about 7-10 minutes. Remove with a slotted spoon and set aside.

Add the oil and butter to the Dutch oven over medium heat. When the butter has melted, reduce the heat to low, add the onions and garlic. Cover the pot and cook, stirring occasionally, until the onions and garlic are very soft and are just beginning to turn golden brown, about 30 minutes.

Remove the lid, increase the heat to medium and continue cooking the onions and garlic, uncovered, stirring frequently, until the are deep golden brown, about 10 minutes longer.

Add the stock, paprika, cayenne, thyme, bay leaves and salt to the pot and bring the soup to a boil. Reduce the heat and simmer for about 15-30 minutes.

Strain the soup with a sieve and return the liquid back to the pot. Add the ham and bacon mixture. Add the cream and pepper. Bring back to a boil, then remove from the heat.

Serve topped with croutons, if desired.

Makes 10-12 servings.

To Make the Croutons:
Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Place bread cubes on a large baking sheet and sprinkle with olive oil, salt and pepper. Bake for 10 minutes or until golden brown. Remove from the oven and set aside until ready to serve.