This ham and potato soup is made with diced ham, Russet potatoes, carrots, celery and white cheddar cheese, all in a thick and creamy broth. An smooth dinner choice that’s hearty, comforting and brief to make.

in case you love soup, you’ll adore this creamy and flavorful ham and potato soup. Serve it with a side of honey cornbread or garlic knots, and watch the rave critiques are available.

There’s nothing better than a hot bowl of soup on a cold day. This ham and potato soup is so simple to make, and it also happens to be a wonderful manner to burn up leftover ham.

  • 6 tablespoons butter divided use
  • 1/2 cup onion diced
  • 2 carrots peeled, halved and sliced
  • 2 stalks celery sliced
  • 2 cups cubed ham
  • 1 teaspoon minced garlic
  • 2 1/2 cups Russet potatoes peeled and diced
  • 4 cups chicken broth
  • 5 tablespoons flour
  • 2 cups milk
  • 1 cup white cheddar cheese shredded
  • salt and pepper to taste
  • 2 tablespoons chopped parsley

  1. melt 1 tablespoon of butter in a massive pot over medium warmth. add the onions and prepare dinner for 3-4 minutes or till softened.
  2. add the carrots, celery, ham and garlic to the pot, prepare dinner for three-four minutes, stirring on occasion.
  3. add the bird broth and produce to a simmer. cook dinner for 15-20 minutes or till potatoes are gentle.
  4. In a separate pan, soften the ultimate five tablespoons of butter over medium warmth. Whisk within the flour, stirring continuously. prepare dinner for 1 minute.
  5. Slowly pour inside the milk, whisking constantly. cook dinner for four-5 minutes or till thickened. 
  6. Pour the milk mixture into the ham soup and stir to combine. Stir in the cheddar cheese.
  7. cook dinner for 5-6 mins longer. flavor and add salt and pepper as desired. Sprinkle with parsley, then serve.