creamy ham & potato soup
This recipe was inspired from a recipe here on the Just a Pinch Recipe Club that was a ham and bean soup by Joey Wolf. My wife suggested potatoes instead of the beans, had to make a few adjustments, and it worked perfectly! I made this on 27 Jun 2022 and it was devoured by the 5 of us.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
6 servings
Ingredients
- 800 grams potatoes, peeled, cubed, (1 3/4 lb)
- water as needed
- 1 onion, diced
- 500 grams sliced sandwich ham, (1 lb)
- 2 cans condensed cream of mushroom soup, 10 1/2 oz / 298 g each)
- 500 grams cheddar cheese, shredded
- salt and pepper as needed
How To Make creamy ham & potato soup
-
Step 1Add the potatoes and onion to a large pot. -
Step 2Add water to cover the potatoes by 1 inch. Set on medium high heat. Cook until the potatoes are fork tender, stirring occasionally.
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Step 3While the potatoes are cooking, take the sliced ham and set the entire stack on a cutting board, then cut into ½ strips. Once you have the stack cut into strips, just turn the cutting board 90 degrees then then cut the strips crosswise into ½ inch cubes, there, the stack of ham is now diced. Using sliced ham allows more ham to be distributed throughout the soup.
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Step 4When the potatoes are tender, reduce heat to low. Scoop out some of the water so the water is now just at the top of the potatoes, reserve the water to add if needed if you want a thinner consistency. Now add the soup, ham, and cheese, stir together.
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Step 5Simmer until the cheese is melted and the soup and cheese is mixed in well. Season with salt and pepper as desired. Stir in some of the reserved potato water if you want thinner soup.
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Step 6Ladle into bowls, serve, and enjoy.
- 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!
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