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Ham and Potato Soup

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A creamy, hearty soup made with leftover ham and Yukon Gold potatoes, perfect for chilly days.

Ingredients

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  • 2 cups leftover ham, diced
  • 4 Yukon Gold potatoes, peeled and diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Sauté the onion and garlic until they become translucent.
  2. Stir in the diced potatoes and pour in the chicken broth. Bring to a hearty boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
  3. Mix in the diced ham, thyme, salt, and pepper. Let it simmer for a couple of minutes.
  4. Reduce the heat to low, and gently fold in the heavy cream and cheddar cheese until melted.
  5. Garnish your soup with fresh parsley and serve warm.

Notes

This soup keeps well in the fridge for up to 3 days. It can also be frozen for up to 3 months, leaving out the cheese and cream until reheating for the best texture.

Nutrition

Find it online: https://pennykitchenz.com/ham-and-potato-soup/

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