This creamy Ham and Potato Soup made with Yukon gold potatoes, ham and vegetables is a tasty way to to utilize leftovers.
I remember making this recipe for Ham and Potato Soup back when I first started blogging, but couldn't find it anywhere here on the site. Thankfully I found it handwritten tucked away in one of my folders because you don't want to miss this.
With the holidays coming up this recipe would be a perfect way to use up those leftovers from your Christmas ham. The recipe is super easy to make and so creamy and hearty.
How do you make Ham and Potato Soup?
For this recipe you'll need Yukon gold potatoes, butter, carrots, celery, onion, all purpose flour, chicken broth, heavy cream, cooked ham and shredded Cheddar cheese.
Start by peeling the potatoes, cut them into large pieces and place them in a large pot and cover with cold water. Allow the potatoes to come to a boil and cook until tender.
Drain the potatoes in a colander and allow to sit for a few minutes. Next, add the butter, carrots, celery and onion to the same pot and cook 1-2 minutes over medium heat until the butter melts; then add flour to form a roux.
Add the broth and heavy cream; then bring the liquid almost to a boil and remove from the heat.
Add the potatoes; then using your immersion blender, blend until the soup is creamy.
Finally, add the ham and cheese and stir the soup over low heat on top of the stove until the cheese has melted; then season with salt and pepper.
You can also use deli ham or already cooked potatoes to make this recipe for Ham and Potato Soup even easier. ~Enjoy!
Ham and Potato Soup
Ingredients
- 4 yukon gold potatoes
- 2 tablespoons butter
- ¼ cup diced carrots
- ¼ cup diced celery
- ¼ cup diced onions
- 2 tablespoons all purpose flour
- 3 cups chicken broth
- 1 cup half & half
- 1 cup diced ham
- 1 cup shredded cheddar cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Peel your potatoes, cut them into large pieces and place them in a medium pot and cover with cold water. Allow the potatoes to come to a boil and cook until tender. Drain the potatoes in a colander and allow to sit for a few minutes.
- Add the butter, carrots, celery and onion to the same pot and cook 1-2 minutes over medium heat until the butter melts; then add flour to form a roux.
- Next, add the broth and heavy cream; then bring the liquid almost to a boil and remove from the heat.
- Add the potatoes; then using your immersion blender, blend until the soup is creamy.
- Finally, add the ham and cheese and stir the soup over low heat on top of the stove until the cheese has melted; then season with salt and pepper.
Notes
Nutrition
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Anita Hanson says
Enjoyed this soup a lot. I like my soup with some texture so did not blend it completely. Quite tasty and satisfying. Thanks for the recipe.
Carrie's Experimental Kitchen says
You're welcome I'm so glad you liked it!