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In a large pot sautee the onion and bacon with the olive oil until lightly carmelized.
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Add the chicken broth and potatoes, lower heat and simmer until potatoes are done.
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Add the heavy cream and butter, stir until combined.
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With a stick blender lightly blend the soup - you will want to leave some potatoes whole.
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Add herbes de Provence, sour cream and chopped ham. Bring to a boil and serve.