~ 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.


★★★★★ 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


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

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

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: American