Potato Soup with Ham

Name: Potato Soup with Ham
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 tbsp unsalted butter; 1 medium yellow onion, (chopped); 3 medium carrots, (peeled and chopped (about 1 cup); 3 stalks celery, (chopped (about 1 cup); 6 cloves garlic, (minced); pinch-1/4 tsp red pepper flakes (optional); 1/4 cup all-purpose flour; 2 lb Yukon gold potatoes, ( peeled and chopped into 1/2” cubes); 4 1/2 cups low sodium chicken broth; 2 tsp chicken bouillon (see notes); 2 tsp dried parsley; 1/2 tsp EACH dried oregano, salt, pepper; 1/4 tsp dried thyme; 2 bay leaves; 1 cup (240ml) freshly shredded cheddar cheese; 2 cups (480ml) half and half or evaporated milk; 1 1/2 cups chopped ham (1/4-inch chop); chopped green onions; freshly grated cheddar cheese

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This Creamy Ham and Potato Soup recipe is hearty, rich, creamy and comforting, so easy to make, and reheats like a dream. It’s chock full of tender, buttery potatoes, savory ham, vegetables, herbs and sharp cheddar cheese. It’s the best way to use up leftover ham OR make it with cubed deli ham any time of the year! This recipe is extremely versatile and pantry friendly – swap in your favorite veggies, make it with evaporated milk instead of half and half, gluten free flour, etc. Serve this Potato and Ham Soup with garlic bread and apple salad to complete the winning feast.

589 kcal /serving 35 min Serves 6 Easy American

Ingredients

Metric Imperial

2 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, (chopped)
3 medium carrots, (peeled and chopped (about 1 cup)
3 stalks celery, (chopped (about 1 cup)
6 cloves garlic, (minced)
pinch-1/4 tsp red pepper flakes (optional)
1/4 cup all-purpose flour
2 lb Yukon gold potatoes, ( peeled and chopped into 1/2” cubes)
4 1/2 cups low sodium chicken broth
2 tsp chicken bouillon (see notes)
2 tsp dried parsley
1/2 tsp EACH dried oregano, salt, pepper
1/4 tsp dried thyme
2 bay leaves
1 cup (240ml) freshly shredded cheddar cheese
2 cups (480ml) half and half or evaporated milk
1 1/2 cups chopped ham (1/4-inch chop)
chopped green onions
freshly grated cheddar cheese

Preparation

Not specified

Cooking

Melt butter in olive oil in a large soup pot/Dutch oven over medium heat-high.
Add onions, carrots and celery and cook until the onions are tender, about 7 minutes.
Add garlic, red pepper (if using) and sauté 30 seconds.
Sprinkle in flour and cook an additional 1 minute while stirring (it will be thick).
Add the potatoes and all remaining soup ingredients (up to “Add Later).
Cover and bring to a boil, then uncover and reduce to a simmer.
Simmer, uncovered, for 15-20 minutes or until potatoes are very tender, stirring often so the bottom doesn’t burn.
Using a potato masher, mash about 1/4- 1/3 of the potatoes (don't worry the other veggies won't really mash that much).
Stir in half and half and ham and heat through.
Remove the soup from the heat, then add the cheese a handful at a time until melted.
Discard bay leaves.
Taste and season salt/pepper to taste as desired.

Plating & Serving

Not specified

Suggested Sides

Nutrition per Serving

589 Calories

25.4g Protein 22% DV

46.6g Carbs 16% DV

34.9g Fat 45% DV

6.2g Fiber 16% DV

11.1g Sugars

1109mg Sodium 74% DV

91mg Cholesterol 26% DV

Health Labels	Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Crustacean Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free
Allergen Info	Gluten Wheat