Ham and Potato Soup
User Reviews
4.9
90 reviews
Excellent
Ham and Potato Soup
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Make this Ham and Potato Soup on the Stove Top or in the Slow Cooker, it's the best way to use up leftover ham and can be made with or without a ham bone!
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Ingredients
- 2 lbs. Yukon Golden Potatoes about 4 medium potatoes
- 5 Tablespoons unsalted butter separated
- 1 small yellow onion diced
- 1 talk celery diced
- ¼ cup flour
- 3 cloves garlic
- 3 ½ cups low sodium chicken broth
- 2 cups half and half plus and extra splash
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme
- 1 pinch ground sage
- 1 bay leaf
- 2 cups ham diced
- 2 cups shredded cheddar cheese
- 2 Tablespoons chives to garnish
Instructions
- Shred the cheese from a block, measure out the half and half. Let them all sit out at room temperature.
- Peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 10 minutes or until very fork tender. Drain, then gently mash. Stir in 2 TBS Butter and a splash of half and half. Set aside.
- While the potatoes boil, melt the 3 TBS butter in a large soup pot and add the onions and celery. Sauté for 5 minutes. Add the garlic, dried thyme, onion powder, and ground sage. Cook for 1 minute.
- Add the flour and use a silicone spatula to stir for 1 full minute to remove the raw flour taste.
- Add the chicken broth and bay leaf. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
- Add the mashed potatoes and stir them until combined into the soup. Discard the bay leaf.
- Remove from heat and use an immersion blender to blend the broth until very creamy and combined. You can also use a blender and blend in batches. Blending is optional but makes the soup so thick and creamy.
- Add in the diced ham and stir to combine. Let it simmer for 10 minutes or until ready to serve.
- Turn off the heat. Sprinkle the cheese gradually over the warm (not hot!) base and stir until melted and combined. Taste and season with salt/pepper if desired.
- Garnish with chives and serve!
Notes
- **If you prefer cubed potatoes instead of mashing and incorporating into the broth, red potatoes are ideal as they hold up best in soup. Add them after you bring the soup to boil and reduce to a simmer and cook them in the broth until fork tender, about 40 minutes.
- 1 8oz. steak = about 1 ¼ cups diced ham.
- Lightly boil cubed potatoes. Drain and combine with 1 TBS butter and a splash of half and half. Mash gently.
- Sauté the onions and celery in 3 TBS Butter. Add garlic and seasonings and cook for 1 more minute. Toss with flour, cook for 1 more minute.
- Transfer to the Slow Cooker. Add the chicken broth, ham, and mashed potatoes. Stir until well combined.
- Cook on high for 3-4 hours or on low for 7-8.
- Temper the half and half in the microwave until warm. Slowly add it to the Crock Pot, stirring as you do so. Use an immersion blender to mix until smooth and well-combined.
- Remove from heat. Slowly sprinkle in the shredded cheese and stir to combine until smooth.
- Garnish with chives and serve!
Nutrition Information
Show Details
Calories
296kcal
(15%)
Carbohydrates
21g
(7%)
Protein
11g
(22%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Cholesterol
57mg
(19%)
Sodium
189mg
(8%)
Potassium
548mg
(16%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
605IU
(12%)
Vitamin C
20mg
(22%)
Calcium
235mg
(24%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 21g | 7% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 57mg | 19% |
| Sodium | 189mg | 8% |
| Potassium | 548mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 20mg | 22% |
| Calcium | 235mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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