Homemade Bean with Bacon Soup

Source: Our Best Bites

Ingredients:
8 slices bacon
1 cup diced onion
1 large carrot, diced fine (this isn't in the original recipe, but when I made the soup a second time I decided it needed some orange - I'm pretty sure Campbell's has some carrot specks in theirs, too - I really love the pop of color it adds)
3 cloves garlic, minced
8 oz diced smoked ham (about 2 cups)
2 red potatoes, diced into bite-sized pieces (2-2 1/2 cups)
2 cans Great Northern Beans, rinsed and drained (I used dry beans instead - soaked overnight and then cooked in the crockpot for ~5ish hours.  4 cups cooked is ~2 cans-worth.  I froze the rest in ziplock baggies for easy use in the future when a can or two of beans is called for.)
1 1/2 teaspoons smoked paprika (Mine wasn't smoked, though I'm sure it would be delicious.)
1/2 teaspoon kosher salt (Didn't add any salt because the ham and bacon are salty enough for me.)
1/8 teaspoon black pepper
3 14 oz cans chicken broth (I did 2 cans broth + 1 can water.)
optional: 1/2-1 teaspoon liquid smoke (I splurged at the store - like $1.50 for a little bottle, but a little goes a LONG way - it's a fun and delicious little addition!)

Directions:
Slice bacon into bite-size pieces. Cook in a large stock pot until crisp. Remove bacon to drain on paper towels. Reserve 1 Tablespoon bacon drippings in pan and discard the rest.

Add diced onion and garlic to pan with reserved bacon drippings and saute for about 2 minutes. While you do this step contemplate if there anything in the world that smells as good as garlic and onion sauteing in bacon drippings.  (Mmmhmmm - yummy!)

Add diced ham, beans, smoked paprika, salt and pepper to pan and stir to combine. Then add the broth and the potatoes. Bring soup to a boil and then reduce to a simmer. Simmer for about 15 minutes or until potatoes are tender. Remove from heat and stir in bacon and liquid smoke to taste if you choose to use it.

Take 3 cups of the soup and place in the blender (leave the plug in the lid off to let steam escape and cover with a paper towel to avoid splashes while you blend). Blend until completely smooth. You could also use an immersion blender in place of a blender if you have one.

Add blended soup back to pot and stir to combine. Add additional salt and pepper  to taste. The need for salt really depends on the ham and bacon you use so she kept it low on purpose. Ladle into bowls and top with extra bacon if desired.  It's also great with some crunchy croutons on top!

Makes about 8 cups.

Notes:
One of my most favorite Saturday afternoon meals growing up was a piping hot bowl of Campbell's Bean With Bacon Soup and a piece of toast with cheese on top.  And a glass of milk.  Mmmm.  Delicious memories.  When I stumbled across this homemade version, I knew I had to give it a whirl.  It did not disappoint!  Hearty, warm, delicious.  And I'm sure a little more on the healthy side than the canned stuff.  I will be making this one again, for sure.