Creamy Ham and Potato Soup
Have you ever wondered what to do with all the leftover ham from your holiday party? You make this delicious, Creamy Ham and Potato Soup! Loaded with lots of potatoes, carrots, celery and peppers. This soup is sure to warm you up on those cold winter nights.
Directions
1. In a Dutch oven or a soup pot, warm olive oil or butter over medium heat.
2. Add garlic, onion, carrots, celery and peppers.
3. Sauté over medium heat for 5-6 minutes until veggies are tender.
4. Add the flour, rosemary, sage, salt and pepper. Stir until veggies are coated and flour starts to dissolve.
5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
6. Stir in the chicken broth and bouillon cube.
7. Add potatoes and bay leaves.
8. Bring soup to a boil over medium-high heat.
9. Cover and reduce heat to medium-low. Simmer covered for 20 minutes.
10. Remove bay leaves and add the ham and the milk.
11. Cook for 5 minutes until thickened. Serve warm.
Creamy Ham and Potato Soup
ingredients:
- 3 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 4 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 oz baby sweet peppers, cut
- 1/3 cup all-purpose flour
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/3 cup white wine
- 2 cups chicken broth
- 2 teaspoons chicken bouillon cube (1 teaspoon powder)
- 2 1/2 cups Yukon gold potatoes, diced
- 2 bay leaves
- 1 1/2 cups cooked ham, diced
- 2 1/2 cups 2% milk
instructions:
How to cook Creamy Ham and Potato Soup
- In a Dutch oven or a soup pot, warm olive oil or butter over medium heat.
- Add garlic, onion, carrots, celery and peppers.
- Sauté over medium heat for 5-6 minutes until veggies are tender.
- Add the flour, rosemary, sage, salt and pepper. Stir until veggies are coated and flour starts to dissolve.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in the chicken broth and bouillon cube.
- Add potatoes and bay leaves.
- Bring soup to a boil over medium-high heat.
- Cover and reduce heat to medium-low. Simmer covered for 20 minutes.
- Remove bay leaves and add the ham and the milk.
- Cook for 5 minutes until thickened. Serve warm.
Calories
310.86Fat (grams)
13.02Sat. Fat (grams)
3.86Carbs (grams)
32.92Fiber (grams)
3.57Net carbs
29.35Sugar (grams)
10.03Protein (grams)
14.82Sodium (milligrams)
1253.81Cholesterol (grams)
36.41