~ Potato, Ham & Bean Soup ~

Cassie *


Another hearty Potato soup I created this afternoon. The family thoroughly enjoyed it. I hope you do as well. The slight tang of the sour cream and cheese gave it awesome flavor.


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★★★★★ 1 vote
8 - 10
15 Min
40 Min
Stove Top


2 Tbsp
1 c
each - slivered or shredded carrots and chopped onion
1/2 c
sliced celery
2 Tbsp
chunky garlic paste or minced garlic
3 - 4 medium
potatoes, peeled and cubed
1 Tbsp
parsley paste or chopped parsley
& pepper - to taste
thyme - 1/2 tsp - optional
2 - 15.5 oz
cans, great northern beans, drained and rinsed. - smash up one can of beans with potato masher
48 oz
chicken broth
1 1/2 tsp
better than buillion chicken flavored paste - or dried buillion
1 1/2 Tbsp
1 c
sour cream
3/4 c
heavy cream
4 - 6 oz
shredded cheddar cheese
1 c
cubed, cooked ham


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1In a dutch oven, over medium heat - melt butter. To this add the onion, celery, carrots and garlic. Salt and pepper. Cook and stir until veggies are beginning to become tender.

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2Once veggies are cooked, add the broth, bullion, potatoes, thyme if using and parsley. Bring to a boil and then simmer until potatoes are tender. ( About 25 minutes.)

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3Smash 1 can of beans with potato masher and set aside.

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4Once potatoes are tender, stir in whole and smashed beans. Stir. Continue simmering, another 5 minutes.

Add ham and stir.

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5Mix together the sour cream, cream, and flour.

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6Stir this mixture into the potato mixture and then add the cheese, stir until melted.

I then took my potato masher and twice smashed down the soup mixture, just enough to smash some of the potatoes. You can skip this part, just makes the soup a little thicker.

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7Now, taste soup and adjust salt and pepper accordingly.

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8Serve in individual bowls and add some shredded cheese if desired.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American