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Creamy Potato Soup With Ham

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Potato Soup With Ham

Potato Soup With Ham

Diana Rattray
Top this flavorful soup with a little shredded cheese, sliced green onions, or chopped fresh parsley. This is a great soup to serve for lunch or supper along with a tossed salad and crusty bread.

Ingredients:

  • 2 tablespoons butter
  • 1 1/2 to 2 cups chopped onion
  • 1 cup chopped celery
  • 2 large carrots, peeled, chopped
  • 2 to 3 cups diced ham, about 1 pound
  • 1 clove garlic, minced
  • 2 cups vegetable broth
  • 1 cup water
  • 4 to 5 cups peeled and diced potatoes
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half or whole milk, more if needed to thin
  • salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley, optional
  • sliced green onions, for garnish, optional
  • shredded Cheddar cheese or Cheddar-Jack blend, for garnish, optional

Preparation:

In a large saucepan, melt butter over medium-low heat. Add onion, celery, carrots, and ham. Cook, stirring frequently, until onions are tender, about 5 minutes. Add the garlic and cook for about 1 minute longer. Add vegetable broth and water and potatoes; cover and cook for about 25 minutes, until potatoes are tender. Whisk flour into the heavy cream until smooth; stir into the hot mixture. Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Mash slightly to thicken and add more milk if needed.

Serve garnished with parsley, sliced green onions, or a little shredded cheese.
Serves 6.

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