Ham & Potato Soup

A thick, hearty soup with tender potatoes and chunks of ham.

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We also call this soup Loaded Potato Soup or Baked Potato Soup… whatever it’s called, I know what my family is asking for when they say they want this for dinner.  It’s also a know fact that I’ll make this soup the weekend of Thanksgiving because there’s always leftover ham but this is also an easy weeknight soup too, one you can get to the table in less than 45 minutes.

For as heavy and creamy as this soup looks, it really doesn’t pack in as many calories as you’d think and it’s just as good using fat-free milk too.  Top it with shredded cheese and green onion, maybe a dollop of sour cream and serve with a piece of warm baguette for a filling meal on a cold fall or winter night.

Ham and Potato Soup

  • 4 medium russet potatoes
  • 1 medium onion, chopped
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tsp salt
  • 1 tbsp white wine (or chicken broth or water)
  • 2 tbsp flour
  • 2 cups water
  • 4 cups chicken broth
  • 1 ½ cups instant potato flakes
  • 2 cups milk
  • ¼ cup corn starch
  • ½ tsp pepper
  • ½ tsp dried basil
  • ½ tsp ground thyme
  • 1 tsp salt
  • 1 lb. ham, chopped
  1. Wash and prick potatoes and microwave for 14 minutes, flipping half way.  When done, remove from microwave and slice in half (long way) to cool.
  2. While potatoes are cooking saute the onion in the butter, oil and salt in a large stock pot over low-medium heat until brown, about 15 minutes.
  3. Add the wine (or chicken broth or water) to onions to deglaze.
  4. Sprinkle the flour over the onions and stir until flour is incorporated.
  5. Slowly whisk in the water, one cup at a time to make a roux.
  6. Add the chicken broth and potato flakes and stir until flakes dissolve.
  7. Mix the milk with cornstarch and add to pot, along with the pepper, basil, thyme and salt.
  8. Peel the potatoes and cut into bite size chunks.
  9. Add the ham and potatoes to soup and slowly bring to a boil, stirring frequently.
  10. Simmer until ham and potatoes are heated through, about 10 minutes.

Recipe Notes:

  • Serve topped with shredded cheddar cheese and diced green onion.
  • I’ll sometimes leave the ham out and top with crumbled bacon!
  • I usually use the ham from the meat department that’s already chopped and packaged, but I’ll use this recipe when we have leftover spiral ham too.
  • If you happen to have leftover mashed potatoes – use those in place of the instant potato flakes, same amount.
  • Feel free to toss in a cup of frozen peas or carrots.

Prep Time:  5 Minutes     Total Time:  40 minutes     Servings:  8

Estimated Calories per Serving – based on 8 servings – 270.  Estimated using 1% milk, no toppings

 

 

 

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