~ Potato, Ham & Bean Soup ~

Cassie *

By
@1lovetocook1x

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.

Enjoy!


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Comments:

Serves:

8 - 10

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

2 Tbsp
butter
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
salt
& pepper - to taste
dried
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
flour
1 c
sour cream
3/4 c
heavy cream
4 - 6 oz
shredded cheddar cheese
1 c
cubed, cooked ham

Directions Step-By-Step

1
In 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.
2
Once 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.)
3
Smash 1 can of beans with potato masher and set aside.
4
Once potatoes are tender, stir in whole and smashed beans. Stir. Continue simmering, another 5 minutes.

Add ham and stir.
5
Mix together the sour cream, cream, and flour.
6
Stir 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.
7
Now, taste soup and adjust salt and pepper accordingly.
8
Serve in individual bowls and add some shredded cheese if desired.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American