Ham and Potato Soup
A hearty and flavorful soup combining tender potatoes and savory ham in a creamy broth, perfect for using up leftover ham.
Ingredients
Main Ingredients
- 2 cups cooked ham, diced Leftover holiday ham works well.
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 1 cup heavy cream For a lighter option, use lower-fat milk or a dairy-free alternative.
- 1 tablespoon olive oil
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the garlic and cook for an additional minute.
Cooking
- Add the diced potatoes and cooked ham to the pot.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper. Heat through.
Serving
- Serve hot, garnished with fresh parsley.
Notes
This soup goes well with crusty bread or crackers. For extra nutrition, consider adding vegetables like carrots or celery. Leftover soup can be stored in the refrigerator for up to 3 days.