Ham and Potato Soup
Looking for a way to use up leftover ham? Try this easy, creamy ham and potato soup. All you need is about 45 minutes from start to finish. It's a great make ahead soup!
Servings: 16
Calories: 224kcal
Ingredients
- 3 ½ pounds of red potatoes (peeled and cubed)
- 12 ounces frozen mirepoix vegetable blend (or ½ cup chopped onion, ½ cup chopped celery and ½ cup chopped carrot)
- 3 cups diced ham
- 6 cups chicken stock
- ½ cup butter
- ½ cup flour
- 3 cups whole milk (warmed)
- ¾ teaspoon salt
- 1 teaspoon black pepper
Instructions
- In large saucepan, combine the potatoes, mirepoix, ham and chicken stock. Bring to a boil and cook until potatoes are tender. (about 10-15 minutes)
- In a medium saucepan, melt the butter.
- Add the flour and whisk quickly to blend.
- Drizzle the warm milk into the butter mixture slowly, whisking the entire time.
- Heat the milk mixture until it has thickened, stirring almost constantly.
- Once the milk is thickened, add this to the potato soup and stir.
- Heat through.
- Serve warm and garnish with green onion.
Nutrition
Calories: 224kcal | Carbohydrates: 26g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 615mg | Potassium: 610mg | Fiber: 2g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 9.6mg | Calcium: 66mg | Iron: 1.3mg