Creamy Ham and Potato Soup
Made with sour cream, heavy cream, cheddar cheese, and chunks of ham and potato, this Creamy Ham and Potato Soup is thick, creamy, and filling. Ready in just 30 minutes, it’s the perfect way to use up leftover ham.
Servings: 8
Calories: 449kcal
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 3 cups diced ham
- 4 cups diced potatoes peeled and diced small
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese plus more for serving
- 1 scallion thinly sliced, garnish
Instructions
- In a large stockpot or dutch oven over medium-low heat, melt the butter. Add the onions, carrot, celery, and garlic and cook until the onions are translucent, stirring occasionally about 5 minutes.
- Add the flour to the pot and stir it in to coat the veggies, let cook for two minutes stirring constantly. Slow pour in the chicken stock while stirring constantly to avoid lumps. Add the diced ham, potatoes, salt, and pepper to the pot and stir them in, making sure the potatoes are fully submerged. Bring to a boil, reduce heat to low, cover and simmer for 20-25 minutes or until the potatoes are cooked through.
- Stir in the heavy cream, sour cream, and cheddar cheese. Continue to cook until the cheese is fully melted. Taste and adjust seasoning if necessary. Take off the heat and serve with more cheese, and scallion for garnish, optional.
Video
Nutrition
Calories: 449kcal | Carbohydrates: 30g | Protein: 20g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 1051mg | Potassium: 716mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2258IU | Vitamin C: 23mg | Calcium: 220mg | Iron: 2mg