Next time you have leftover ham, you’re going to want to make this Creamy Ham and Potato Soup loaded with veggies, cheese, and chives!
Due to some unfortunate, ahem, rodent, issues, we were forced to do some major foundation and siding repairs on our house this year. The plan was originally to have everything done in the fall, but weather and other conflicts pushed things back to right between Thanksgiving and Christmas. It’s super fun to start a major home improvement project right between the two biggest holidays of the year…said no one…ever.
Around the same time, we decided to sell our ceramic top electric stove and buy ourselves a new gas range (YAY!). I’ve been wanting a gas stove for ages, so I was more than thrilled, but that plus the renovations made cooking rather challenging at the end of the year.
For those few crazy weeks, we lived almost entirely on holiday leftovers and this Creamy Ham and Potato Soup. I made a giant pot of it with some leftover ham from an early Christmas celebration, and I ate it nearly every day for lunch. There’s nothing particularly unique or unusual about this soup. It’s pretty much your standard potato soup, loaded with onions, carrots, garlic, and hunks of ham in a smooth, creamy broth. I love adding frozen peas to mine for a touch of sweetness and celery is always a nice addition if you have it.
This is the kind of meal you’ll want to hunker down with on a cold winter night. When you see that Winter Storm Weather Advisory flash across your television screen, forget about going to the store for the milk and bread. Instead, grab the ingredients for this satisfying, comforting Creamy Ham and Potato Soup. If you’re going to be trapped at home, you might as well have delicious soup, right?
Here are two more fabulous soup recipes for your #SoupWeek eating pleasure!
Slow Cooker Chicken and Wild Rice Soup from Melanie Makes
Slow Cooker Minestrone Soup from Jelly Toast
Creamy Potato and Ham Soup
- 1 Tablespoon olive oil
- 1 small yellow onion, chopped
- 3 carrots, peeled and chopped
- 4 russet potatoes, peeled if desired, and chopped
- 4 cups lower sodium chicken broth
- 2 cups chopped ham
- 6 Tablespoons butter
- 2 cloves garlic, minced
- 5 Tablespoons all purpose flour
- 1 cup milk
- 1 cup half and half
- 1 cup frozen peas
- Salt and pepper, to taste
- Shredded cheddar cheese
- In the bottom of a large cast iron skillet, heat the olive oil over medium heat. Add the onion and carrots and saute for 2-3 minutes, stirring occasionally. Add the potatoes and the chicken broth. Increase the heat and bring the mixture to a boil. Cook over medium high heat for 8-12 minutes, or until the potatoes are tender. Stir in the ham.
- Meanwhile, in another medium sauce pan, melt the butter. Stir in the garlic and saute until fragrant. Whisk in the flour and cook until bubbly and thick. Slowly add the milk and half and half, whisking constantly. Heat for 3-4 minutes, whisking often, until mixture is thickened. Stir the milk mixture into the potato mixture. Stir in the frozen peas and heat until hot clear through. Season to taste with salt and pepper. Serve with cheese and chives, if desired.