Ham and Potato Soup
Try this creamy, comforting ham and potato soup for a quick and easy soup that's on the table in only 30 minutes!
Servings: 6
Ingredients
- 4 medium potatoes, peeled and diced
- 12 ounces ham, cooked and cubed
- 4 cups chicken broth
- ½ teaspoon garlic salt (with parsley flakes)
- ½ teaspoon pepper
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2½ cups milk
- 1 cup cheddar cheese
- scallions, for garnish
Instructions
- Combine potatoes, ham, and broth in a large pot.
- Bring to a boil, then cook on medium heat for 10-15 minutes (or when potatoes are tender).
- Add chicken broth, salt and pepper. Mix.
- In another pan, melt butter on medium heat. Whisk in flour and stir constantly for about 1 minute. Slowly add milk and continue whisking until sauce thickens (about 3-4 minutes).
- Add the milk mixture to your pot and cook the soup until heated.
- Add cheese right before serving. Top with scallions and extra cheese if desired. Serve immediately.
Video
Notes
To make a freezer meal. Follow the recipe making sure to undercook the potatoes a bit, and do not add the shredded cheese. Allow the soup to cool before storing it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating slowly over low heat. Add cheese before serving.
Store. Leftover soup can be divided into individual serving containers and stored in the fridge for 3-4 days or freezer for up to 3 months.
Nutrition
Calories: 470kcal | Carbohydrates: 28g | Protein: 24g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 90mg | Sodium: 1453mg | Potassium: 907mg | Fiber: 3g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 16.2mg | Calcium: 308mg | Iron: 5.6mg