Ham and Potato Soup
Ham and Potato Soup is easy, hearty and loaded with flavor! A creamy broth serves as the host to diced ham, tender potatoes, plenty of cheese, and a medley of fresh veggies.
Servings 6
Ingredients
- 2 Tablespoons Butter
- 2 Medium Carrots peeled and diced
- 2 Ribs Celery diced
- 1 White Onion diced
- 3 Cloves Garlic finely minced
- 1 Bay Leaf
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Sage
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 3 Tablespoons All Purpose Flour
- 1 Pound Potatoes peeled and cubed
- 6 Cups Low Sodium Chicken Broth
- 3 Cups Leftover Ham cut into 1/2-1 inch pieces
- 1 Cup Heavy Cream
- 2 Cups Shredded Cheddar Cheese
Instructions
- Melt the butter in a large soup pot over medium heat then add the carrots, celery, and onion and cook until softened, about 7 minutes.
- Stir in the garlic, bay leaf, thyme, sage, salt, and pepper and cook until fragrant, about 1 minute.
- Stir in the flour to coat all of the veggies then cook for 2-3 minutes or until the flour starts to brown.
- Add the potatoes and chicken broth then turn the heat up to high until boiling then turn it down to medium heat and let it simmer for 15 minutes.
- Stir in the ham and let it simmer for another 5 minutes or until the potatoes are forked tender.
- Pour in the heavy cream and let it come to the soup temperature then turn the heat off and stir in the cheese, a handful at a time until fully melted.
- Serve with freshly minced parsley for garnish, if desired.
Notes
NOTE: I recommend using either russet or golden potatoes.