Smokey Bean Soup with Ham and Bacon

Ross: "what the heck is with all the beans..."  Lisa: "it's fall...the bean season".  :)  Had the best FALLmeal tonight - we made this yummy soup with BLT sandwiches and hard boiled eggs....ahhh so good!  Perfect combination of awesomness - and this soup was really easy to make!  I still don't have an immersion blender (Bday gift idea!) - but it worked pretty slick in a normal blender!  Try it out!!

Serves 4-6:  OBB Cookbook

Ingredients:
6 slices bacon (a few more if you want extra for garnish)
1 cup diced onion
1 1/2 tablespoons minced garlic (about 3 large cloves)
2 cups diced Ham (about 10oz)
2 red potatoes, diced into bite-sized pieces (2-2 1/2 cups)
2 cans Great Northern Beans, rinsed and drained
1 teaspoon smoked paprika
1/4 teaspoon liquid smoke
1/2 teaspoon kosher salt
32oz box chicken broth

Slice bacon into bite-size pieces.  Cook in a large stock pot until crisp.  Remove bacon to drain on paper towels.  Reserve 2-3 teaspoons bacon drippings in pan and discard the rest (dump it in one of those empty bean cans).

Add diced onion to pan and saute for about 2 minutes.  Add garlic and cook another minute.  Add diced ham, beans, smoked paprika and salt 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 10-15 minutes or until potatoes are tender.   Remove from heat and  stir in  bacon.   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 if desired) to taste. Ladle into bowls and top with extra bacon if desired.  Great with some croutons too!