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Now that fall is here all I want for dinner is soup! There’s nothing that taste better than warm soup on a cold day. Creamy potato and ham soup is by far my favorite kind. I had some leftover ham last week and decided to put it to good use. ;)
I’ve been looking for the perfect potato soup recipe for years and it is hard to find. I’ve played around with this recipe quite a bit and the truth is… the half and half makes all the difference. It definitely takes this soup out of the “low-fat” category… but it really is what makes this creamy potato and ham soup delicious!
1 cup diced ham I used leftover honey baked ham, but a steak ham works great too
3 chicken bouillon cubes
3/4 tsp kosher salt
1/2 tsp pepper
1 small clove garlic minced
5 Tb butter
1/3 cup flour
1 cup milk
1 cup half and half
Combine potatoes, celery, onion, ham , carrots and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are soft. Next, stir in the chicken bouillon cubes, salt and pepper.
In a separate pan, melt butter over medium-low heat. Stir in flour with a fork, stirring constantly until thick ( about 1 minute). Slowly stir in milk and half and half with the fork. Next add in minced garlic and continue stirring over medium-low heat until thick.
Pour the flour mixture into the stock pot and stir until combined. Serve with shredded cheese on top. Enjoy!