Ham and Potato Soup

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PREP TIME
10 minutes
COOK TIME
25 minutes
TOTAL TIME
35 minutes
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YIELD
Serves 8

What You Need

  • ¼ cup butter
  • 1 small yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup Dandy® Celery, diced
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • ½ teaspoon dried thyme
  • ¼ cup all-purpose flour
  • 3 cups diced Yukon gold potatoes (or Russet or red-skinned)
  • 2 cups cooked ham, cubed
  • 4 cups chicken stock or chicken broth, unsalted
  • 1 bay leaf
  • 1 ½ cups half and half
  • Kosher salt
  • fresh cracked pepper
  • shredded cheese and parsley or chives, for garnish

Make It

  1. In a large pot, melt ¼ cup butter over medium-high heat.
  2. Add diced onion, carrot and celery. Sauté mirepoix until soft and translucent, about 5-7 minutes.
  3. Reduce heat to medium and add minced garlic, Italian seasoning, dried thyme, salt and pepper. Sauté 30 seconds. Sprinkle in flour and cook an additional 1 minute while stirring (it will be thick).
  4. Add in potatoes (no need to peel the skin), chicken stock, cubed ham and bay leaf. Stir to combine.
  5. Bring to a simmer over medium-high heat. Then simmer over medium-low heat for 11-13 minutes or until the potatoes are fork-tender and cooked through.
  6. Using a potato masher or fork, mash about 1/4 of the potatoes. Stir in half and half. Season to taste with salt and pepper.
  7. Top with shredded cheese and herbs!.

Recipe by: Casa de Crews

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