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4.60
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5
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Creamy Ham and Potato Soup
This ham and potato soup has a rich, creamy broth that is loaded with vegetables and diced ham. The perfect filling soup for a cold day!
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
8
Author:
Karlynn Johnston
Ingredients
2
cups
diced cooked ham
2
tablespoons
butter
1
medium
white onion
peeled and diced
1
tablespoon
minced garlic
6
cups
pork broth
chicken or ham broth also work
6
cups
Russet potatoes
peeled & diced
2
cups
frozen vegetable mix
your preference
3
teaspoons
dried basil
2
teaspoons
dried parsley flakes
1 1/2
cups
milk
2
tablespoons
cornstarch
8
ounces
Velveeta cheese cubed
or 2 cups grated cheddar cheese
Instructions
In a large soup pot or dutch oven ,fry the onions in the butter until the onions are soft. Add in the garlic and sautee until browned and fragrant.
Add in the potatoes, broth, vegetables, basil and parsley. Bring to a low simmer and place the lid on top of the pot.
Cook for 3-40 minutes on the stove or until the potatoes are tender and starting to dissolve slightly.
Whisk the cornstarch into the milk, then whisk into the soup.
Add the Velveeta or shredded cheese and let it melt, stirring occasionally.
When it's melted in completely, add in the ham. Simmer for 3-4 minutes until the ham is heated.
Remove the soup from the heat.
Spoon into bowls and serve.
Notes
You can use chicken broth instead of ham.