Creamy Ham and Potato Soup

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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.

Difficulty: Easy

Hands-on: 20 minutesTotal: 35 minutes

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat9g
Saturated Fat5g
Cholesterol35mg
Sodium720mg
Total Carbohydrate46g
Dietary Fiber4g
Sugars6g
Protein11g