Ham and Potato Soup
Diced ham, potatoes and vegetables in a creamy broth make this easy Ham and Potato Soup recipe a perfect, hearty way to use leftover ham.
Servings 4 Servings
Calories 511kcal
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 cup diced celery
- 1/2 cup diced carrots
- 1/2 yellow onion diced
- 1 teaspoon dried thyme 1 tablespoon if using fresh
- 4 cups chicken broth
- 3 medium russet potatoes peeled and diced
- 1 1/2 cups diced ham
- 4 tablespoons unsalted butter
- 4 tablespoons all purpose flour
- 2 cups whole milk
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add in carrots, celery and onions. Cook just until the veggies start to soften.
- Add in chicken broth, potatoes and ham. Simmer just until potatoes are fork tender, about 10 minutes.
- While soup is simmering, melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 - 2 minutes, just until flour starts to brown. Slowly whisk in milk. Cook until it starts to thicken, about 3 minutes.
- Pour milk mixture into soup. Continue cooking 5 - 10 more minutes until soup thickens. Season to taste with salt and pepper. Top with shredded cheddar cheese and sliced green onions, if desired.
Notes
Nutrition facts are for estimation purposes only.
Nutrition
Calories: 511kcal | Carbohydrates: 43g | Protein: 21.2g | Fat: 28.5g | Saturated Fat: 12.5g | Cholesterol: 72mg | Sodium: 1594mg | Fiber: 5.8g | Sugar: 10.6g