[ad_1]
Could anything be more comforting than a bowl of homemade Ham and Potato Soup?
This easy potato soup recipe combines veggies and chunks of ham in a creamy – it’s pure comfort food.
An Easy Soup with Leftover Ham
Baked ham means leftover ham recipes if we’re lucky! I use the bone for a ham bone soup and make another pot of soup with this recipe.
- This soup uses simple ingredients but is delicious, cozy, and creamy.
- It’s versatile – swap out the potatoes for leftover mashed or scalloped potatoes (reduce simmering time if they’re already cooked) to use up your leftovers.
- It keeps in the fridge for a few days and reheats well for lunches or quick meals.
Ingredients for Ham & Potato Soup
Potatoes – Russet potatoes have a starchy texture and are my first choice in this recipe. You can also use Yukon gold or even use up leftover roasted, mashed, or scalloped potatoes.
Vegetables – Onion, carrot, and celery (mirepoix) add great flavor to the base of this soup. You can also stir in leftover veggies like green beans and carrots are great additions too.
Ham – Leftover ham works well or you can purchase a single ham steak at the grocery store and cube it. Smoked sausage or even ground sausage are great replacements for ham.
Base – The base of this soup starts with chicken broth (because I prefer the flavor) but vegetable broth can be substituted. The addition of light cream adds creaminess while keeping the calories in check. You can swap it out for evaporated milk or even a bit of heavy cream if you’d like. Sour cream adds great flavor.
How To Make Ham and Potato Soup
I often make a crock pot potato soup which simmers all day however this version is quick to prepare for a weeknight meal.
- Melt butter and cook the onions until tender.
- Add remaining ingredients, except dairy (per the recipe below). Simmer over medium-low heat until potatoes are tender.
- Mash some of the potatoes, add cream, and simmer for a few minutes more. Stir in sour cream and serve.
Garnish with fresh parsley if you’d like and serve with a slice of homemade bread or some rolls.
Recipe Tips
- Mash just enough potatoes to thicken, the soup should have some potato and veggie chunks for texture.
- Stir in the sour cream just before serving, simmering can cause it to become grainy.
- Shredded cheddar cheese can be added (about 1 cup). Stir it in just before serving.
Storing Leftovers & Freezing
This Ham and Potato Soup can be refrigerated for up to 5 days.
It’s best to freeze this ham and potato soup without dairy. Remove a portion for freezing before adding the dairy. Thaw in the fridge overnight and then reheat leftovers on the stovetop. Stir in the dairy as directed in the recipe.
More Ham Soups
Did you enjoy this Ham and Potato Soup? Leave us a rating and a comment below!
Ham and Potato Soup
Delicious and easy soup with diced leftover ham, chunks of tender potatoes, and veggies!
-
In a large pot, melt butter over medium heat. Add diced onion and cook until tender, about 5 minutes.
-
Add the diced potatoes, chicken broth, diced ham, chopped carrot, sliced celery, minced garlic, parsley, thyme, and pepper. Stir to combine.
-
Increase the heat to medium-high and bring the soup to a boil. Reduce to a simmer and cook for 20 minutes, or until the potatoes are tender.
-
Using a potato masher, mash some of the potatoes in the pot, add cream, and simmer for an additional 5 minutes.
-
Combine the cornstarch with 1 tablespoon of water, stir into the soup, and simmer for 2 minutes.
-
Remove from the heat and stir in the sour cream. Taste and add additional salt and pepper if desired.
Cheese can be added along with the sour cream. Remove from the heat and stir in until melted.
For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness.
For a thinner soup, add additional chicken broth.
Calories: 285 | Carbohydrates: 17g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 815mg | Potassium: 706mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1949IU | Vitamin C: 21mg | Calcium: 80mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Ham, Lunch, Main Course, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]
Source link
