Ham and Potato Soup

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Ham and Potato Soup is a wonderful comfort food meal to make any day of the week. Loaded with delicious vegetables, leftover ham and a hearty broth.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: easy soup recipe, ham soup, potato soup, potato soup with ham

Servings: Servings

Calories: 566kcal

Author: Milisa

Ingredients

3 tablespoons olive oil
2 cups diced onion
2 cups diced bell peppers
4 stalks celery diced
8 cups chicken broth
1 pound diced ham
2 pounds russet potatoes peeled and diced
1 tablespoon granulated garlic
1 tablespoon dried thyme
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1 cup whole milk
1 1 /2 cups shredded cheddar cheese

Instructions

Add olive oil to a dutch oven or large soup pan and place over medium-high heat. Add the chopped onions, bell peppers and celery. Cook 5- 8 minutes, stirring occasionally until vegetables are softened.
Next, pour in the chicken broth.
Add diced potatoes and ham and bring the soup to a boil, stirring occasionally.
Season with garlic, thyme, salt and pepper. Continue to cook at a medium boil until potatoes are tender.
Lower to simmer. Stir in milk and cheese, mixing until cheese is melted.
Remove from heat and serve immediately.

Notes

Vegetables: Use any combination of vegetables that you have on hand. Carrots, green beans, English peas and leeks are great options. Baby spinach or kale are delicious greens that can be added at the end of the cooking time.

Make it Thick: Thicken potato soup by removing about 1 cup of the cooked potatoes and mashing them. Whisk back into the soup. You can also thicken with a cornstarch slurry – mixing 1/4 cup water with 2 tablespoons cornstarch. Cook until soup is thickened.

Leftovers: Store cooled potato soup in an airtight container in the refrigerator up to 4 days. Freeze in a freezer-safe container up to 3 months.

Reheat: Place leftover soup in a pan with a bit of chicken broth, milk or water to thin is slightly. Cook over medium heat, stirring until heated through.

Nutrition