Creamy Ham and Potato Soup 🍜
This is the most delicious recipe to use your leftover ham. It's cheesy, thick and creamy but also seriously easy to make and ready in under an hour- this is the ultimate comfort food!
Prep: 10 mins | Total: 40 mins | Yield: 6 servings
Ingredients
- 4 tablespoons - Salted Butter
- 2 cups - Leftover Ham, diced
- 1 cup - Onion, diced
- 3-4 tablespoons - Flour
- 2 cups - Chicken Stock
- 2 cups - Milk
- 4 cups - Potatoes, peeled and diced
- 1 cup - Sharp Cheddar Cheese, shredded & extra for topping
- ½ cup - Greek Yogurt
- Kosher Salt, to taste
- Black Pepper, to taste
- Green Onions, chopped for garnish (optional)
Directions
- Melt 2 Tablespoons of butter in a dutch oven over medium-high heat.
- Add ham to the pot and saute until golden brown stirring frequently, about 5 minutes. Remove from the pan.
- Add the remaining 2 Tablespoons butter and melt.
- Add onions and saute stirring periodically to soften, about 3-4 minutes.
- Sprinkle flour onto the onions and stir to fully coat.
- Add chicken stock, milk and potatoes and bring to a boil then reduce to medium low heat and simmer for 15 minutes. It will thicken a bit during this time.
- Add greek yogurt and cheese and use an immersion blender to puree the soup until it's partially blended (so there are still some chunks of potato but its also thicker).
- Add 1 ½ cups of diced ham into the soup.
- Taste for seasoning and add salt and pepper to taste.
- Serve topped with remaining diced ham, extra cheese and chopped green onions.
Notes
- Flour can vary. I gave a range for the amount of flour to use depending on how thick you want it. If you find that it's thinner than you had hoped, you can always mix a little flour with a little water and mix it in as it simmers to make it thicker.
- Skip bagged shreds. Shredding the cheese yourself allows it to melt easier than pre-shredded (but both work!).
- Don't have an immersion blender? No problem! Pour half the soup into a blender or food processor, puree and add back into the pot.
- Salted butter is best! I like to use salted butter because it adds even more great flavor.
- Storage and Leftovers: This makes tasty leftovers and will last for up to 4 days covered in the refrigerator. But be aware that it gets a lot thicker when it cools. This is easily remedied by adding a little milk or water when you reheat it.
- Adjust seasonings as needed. Be sure to taste and adjust the seasonings if needed.
- Ingredients to prep ahead: Chop the ham, chop the onion, shred the cheese.
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