Ham and Potato Soup
A delicious and comforting soup made with leftover ham, hearty vegetables, and a creamy texture, perfect for cold days or busy weeknights.
Ingredients
Main Ingredients
- 2 cups leftover ham, diced Use any type of ham you prefer.
- 4 cups chicken broth Vegetable broth can be used for a vegetarian version.
- 2 cups potatoes, diced Yukon Gold or Russet potatoes work well.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup milk or cream Adjust according to preference for creaminess.
- to taste Salt and pepper
- for garnish Fresh parsley Add as a garnish before serving.
Instructions
Preparation
- In a large pot, sauté the onion, garlic, carrots, and celery until softened.
- Add the diced ham and potatoes, followed by the chicken broth.
- Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 20-25 minutes.
- Stir in the milk or cream, and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker soup, mash some of the potatoes after cooking. You can also add herbs like thyme or bay leaves for extra flavor. Store soup in airtight containers for up to 3-4 days in the refrigerator or freeze for 2-3 months.