Ham and Potato Soup
A comforting and hearty soup made with tender potatoes, savory ham, and a creamy base, perfect for chilly days.
Ingredients
Main Ingredients
- 3 tablespoons salted butter ⅜ stick
- 1 pound cubed ham 1 package
- 1 cup sliced carrots
- 1 tablespoon minced garlic
- 3 Russet potatoes peeled and cubed
- 2 cups low-sodium vegetable broth
- 10 ounces cream of celery soup 1 can
- 1 cup half-and-half room temperature
- Freshly ground black pepper optional, for garnish
- Chopped fresh parsley optional, for garnish
Instructions
Preparation
- Melt the salted butter in a large Dutch oven set over medium heat.
- Add in the ham, carrots, and garlic. Cook for 3-5 minutes or until the ham and garlic are fragrant and the carrots soften on the edges.
- Carefully and gradually mix in the potatoes, vegetable broth, and cream of celery soup. Stir until smooth.
- Bring to a low boil and let the soup cook for 15-18 minutes, or until the potatoes and carrots are easy to pierce with a fork. Stir often to prevent sticking.
- Once the vegetables have softened, remove the pot from the heat and stir in the half-and-half.
- Serve hot, garnished with black pepper and chopped parsley, if desired.
Notes
Feel free to adjust the amount of vegetables based on your preference. Celery or peas can be great additions. For extra flavor, you can add a bay leaf while cooking and remove it before serving. If you prefer a thicker soup, blend a portion of it and return it to the pot. For a cheesy twist, stir in shredded cheddar cheese just before serving. You can also substitute the cream of celery soup with cream of mushroom soup for a different flavor profile.