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Creamy Potato & Ham Soup

5 from 2 votes

Equipment

  • dutch oven

Ingredients
  

  • 2 Tbsp butter
  • 1 small onion, chopped
  • 3 celery ribs, chopped
  • 1 Tbsp garlic, finely chopped
  • 1 cup chopped or shredded carrots
  • 1 32 ounce box of unsalted chicken stock
  • 4 russet potatoes
  • 2 cups heavy cream, half & half, or whole milk
  • 1/4 cup all-purpose flour
  • 1 8 ounce ham steak, chopped
  • 1 cup cheddar cheese
  • salt & pepper to taste
  • chopped fresh parsley

Instructions
 

  • Wrap potatoes in foil and bake at 400 for 1 hour. If possible, refrigerate overnight.
  • Heat butter in a dutch oven over medium heat. Add carrots, onion, celery, and garlic and cook until soft. (About 8-10 minutes)
  • Remove potatoes from foil, skin, and chop. Add broth and potatoes and bring to a boil. Reduce heat to medium-low once a boil is reached. Allow to cook for 10-15 minutes, so potatoes can absorb the broth.
  • In a bowl or measuring cup, mix flour and cream with a small whisk. Stir into soup.
  • Cook, stirring occasionally until soup is thick and bubbly. (About 10 minutes.)
  • Add chopped ham steak and shredded cheese. Stir.
  • Salt & Pepper to taste. Add fresh chopped parsley.