potato soup with ham

Name: Potato Soup With Ham
Prep time: 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoon(s) butter; 1/2 cup(s) each onion, celery, carrots, diced; 2 clove(s) garlic, pressed; 1 quart(s) water; 1 tablespoon(s) chicken boullion; 3 pound(s) white potatoes, peeled and diced; 8 ounce(s) ham, diced; 1/8 teaspoon(s) cayenne pepper; 1 teaspoon(s) salt, to taste; 1 can(s) evaporated milk (I used fat free), 5 oz.; 1 tablespoon(s) cornstarch; 1 pint(s) half and half (I used fat free); 1 cup(s) cheddar cheese, shredded, plus more for garnish; 1/2 cup(s) sour cream, plus more for garnish; 1/4 cup(s) green onion, chopped; 1/2 cup(s) croutons of choice

(3 RATINGS)

1.41K Pinches 12 Photos

Lynne Hawkins

Lusby, MD

Updated on Dec 26, 2017

Great way to use leftover ham!

Rate

A bowl of potato soup with ham topped with croutons and cheddar cheese.

Blue Ribbon Recipe

This is a great basic homemade potato soup that's made even better with the addition of ham. A fantastic use of the leftover holiday ham. Lynne uses the perfect combination of veggies that give this soup a nice flavor without anything overpowering. Potato is the real star of the soup. Blending some of the mixture gives the soup a thicker texture without losing the chunks. It was a wonderful consistency. This soup recipe is creamy and perfect for a cold evening.

— The Test Kitchen

prep time 15 Min

cook time 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

2 tablespoons butter
1/2 cup each onion, celery, carrots, diced
2 cloves garlic, pressed
1 quart water
1 tablespoon chicken boullion
3 pounds white potatoes, peeled and diced
8 ounces ham, diced
1/8 teaspoon cayenne pepper
1 teaspoon salt, to taste
1 can evaporated milk (I used fat free), 5 oz.
1 tablespoon cornstarch
1 pint half and half (I used fat free)
1 cup cheddar cheese, shredded, plus more for garnish
1/2 cup sour cream, plus more for garnish
1/4 cup green onion, chopped
1/2 cup croutons of choice

How To Make potato soup with ham

Step 1

In a large soup pot, saute onion, celery, carrots, and garlic in butter until golden.

Step 2

Stir in water, boullion, and potatoes.
Step 3

Simmer until potatoes are tender.
Step 4

Process about 3 cups of soup in the food processor until smooth. Return it to the pot.
Step 5

Mix cornstarch and 1/2 cup evaporated milk until smooth.
Step 6

Stir into soup slowly so as not to form lumps.
Step 7

Add ham, cayenne pepper, salt, the rest of the milk and half and half, stirring until heated through and thickened.
Step 8

Add shredded cheese and sour cream, stirring until incorporated.
Step 9

Serve topped with croutons, more cheese, sour cream and/or chopped green onions.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes