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creamy ham and potato soup
creamy ham and potato soup

creamy ham and potato soup
In the heart of a bustling kitchen, where the aroma of simmering pots and the clatter of utensils create a symphony of culinary delights, there exists a dish that embodies the essence of comfort and warmth: Creamy Ham and Potato Soup.…
creamy ham and potato soup
Source
Ingredients:
1
Servings
  • 2
    tbsp
     butter
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 960
    ml
     diced potatoes
  • 960
    ml
     chicken or vegetable broth
  • 480
    ml
     diced cooked ham
  • 240
    ml
     heavy cream
  • 1
    item
     salt and pepper to taste
creamy ham and potato soup
Instructions:
  1. In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent.
  2. Stir in the minced garlic, diced carrots, and diced celery. Cook until the vegetables are tender.
  3. Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a simmer and cook until the potatoes are fork-tender.
  4. Using an immersion blender or potato masher, partially blend the soup to thicken it while still leaving some chunks of potato.
  5. Stir in the diced ham and heavy cream. Simmer for a few more minutes until heated through.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with chopped chives, grated cheddar cheese, or crispy bacon bits if desired.
  • 2
    tbsp
     butter
  • 1
    item
     onion, diced
  • 2
    clove
     garlic, minced
  • 2
    item
     carrots, diced
  • 2
    item
     celery stalks, diced
  • 960
    ml
     diced potatoes
  • 960
    ml
     chicken or vegetable broth
  • 480
    ml
     diced cooked ham
  • 240
    ml
     heavy cream
  • 1
    item
     salt and pepper to taste
1
Servings
0

In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent.

Stir in the minced garlic, diced carrots, and diced celery. Cook until the vegetables are tender.

Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a simmer and cook until the potatoes are fork-tender.

Using an immersion blender or potato masher, partially blend the soup to thicken it while still leaving some chunks of potato.

Stir in the diced ham and heavy cream. Simmer for a few more minutes until heated through.

Season with salt and pepper to taste.

Serve hot, garnished with chopped chives, grated cheddar cheese, or crispy bacon bits if desired.

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