8 oz. bacon, coarsely chopped
6 cups sliced halved onions (about 2 lb.)
5 large garlic cloves, minced
4 cups thinly sliced halved unpeeled new potatoes (about 1 lb.)
6 cups lower-sodium chicken broth
4 oz. ham, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill
1/2 cup sour cream
1. Heat large pot over medium-high heat until hot. Cook bacon 8 minutes or until browned and crisp, reducing heat if necessary. Drain on paper towels; reserve drippings in pot.
2. Add onions to pot; cook and stir over medium-high heat 1 minute. Cover; reduce heat to medium. Cook 5 minutes or until wilted. Remove cover; increase heat to medium-high. Cook 15 minutes or until golden brown, stirring occasionally. Add garlic; cook 30 seconds or until fragrant.
3. Stir in potatoes. Add broth, ham, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 20 minutes or until potatoes are tender.
4. Add dill; cook 2 minutes. Remove from heat; let stand 10 minutes to cool slightly. Stir in sour cream. Serve topped with bacon. (Soup can be made 2 days ahead. Cover and refrigerate. When reheating, don't boil.)
6 (about 1 1/2-cup) servings
PER SERVING: 360 calories, 21 g total fat (9 g saturated fat), 14 g protein, 30 g carbohydrate, 45 mg cholesterol, 1255 mg sodium, 4.5 g fiber