Creamy Ham and Potato Soup
This is comfort food at its finest and is filling enough for an entrée. It’s a great way to use leftover ham too. Go ahead and add whatever vegetables you’d like; cauliflower, asparagus, and corn would be delicious in this soup.
Serves: 8Hands-on: 20 minutesTotal: 35 minutesDifficulty: Easy
- 3½ lbs. Yukon Gold potatoes, peeled and diced
- 2 medium onions, chopped
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 1 cup smoked ham, diced
- ⅛ tsp. cayenne pepper
- ½ tsp. sage, dried
- 1 tsp. parsley, dried
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups water
- ⅛ tsp. salt
- ⅛ tsp. ground black pepper
- 4 Tbsp. butter
- 5 Tbsp. wheat-free, all-purpose flour
- 1½ cups milk
- ¼ cup shredded Cheddar cheese
- 2 tsp. chopped fresh chives
- In a large stock pot, place the potatoes, onions, carrots, celery, ham, cayenne pepper, sage, parsley, garlic, broth, and water over high heat. Bring to a boil, then lower heat to medium, and cook for 15 minutes, until potatoes soften. Add salt and pepper.
- To make a roux, melt butter over medium-low heat in a medium saucepan. Slowly add flour, stirring continuously until thick, about 1 minute. Gradually add milk while continuing to stir. Continue stirring until thick and no lumps remain, about 4 minutes.
- Stir the milk mixture into stock pot and mix well. Cook until thoroughly combined. Add shredded cheese and garnish with chopped chives. Serve immediately.