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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!
Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, People, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.View all posts by →