Ham & Potato Soup
Ham & Potato Soup
Its that time of the year when we have our yearly snow storms in Dallas. Of course my Husband suggested that I make a soup, so I threw some ingredients in a pot and made an epic soup! When I was a kid, one of my mom’s “lazy” meals was ham & potatoes. She would boil a bone-in ham with potatoes and serve it as soon as the potatoes were fork tender. That was my inspiration for this soup. I used a bone-in ham steak but this recipe is also great with a leftover spiral ham bone. Either one will work perfectly. Dice 1 cup of carrots, 1 cup of celery, 2 1/2 cups of wash and peeled Russet potatoes (6-7 small potatoes), 1 tbsp of chopped garlic and 1/2 medium onion.
Add 2 tbsp of butter to a pot. Once the butter has melted, add the veggies and cook until soft.
While the veggies are cooking, dice 1 ham steak into small cubes. You should get about 2 1/2 cups of diced ham. Be sure to save the bone since you will add that to the soup as well.
Once the veggies have soften, add the diced potatoes, ham and ham bone to the pot.
Sprinkle 1 tbsp of flour and stir.
Season with 1 tbsp of cajun seasoning and 1 tsp of garlic salt and stir well. Add 6 cups of vegetable stock and 1 bouillon cube and stir well.
Add 2-3 sprigs of thyme to the soup and cover with a lid. Cook on medium heat for 30-35 minutes or until the potatoes are fork tender.
Remove the lid and remove the ham bone and thyme sprigs from the soup. Lightly mash a few of the potatoes in the soup. Add 1/3 cup of heavy cream and salt & pepper (to taste) and stir. Taste to make sure it is seasoned to your liking. Cook for another 5 minutes.
Serve with bread and a salad for a complete meal. Serve and ENJOY!
Ham & Potato Soup
Ingredients
- 2 1/2 cups of diced Russet potatoes (6-7 small potatoes)
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 diced onion
- 1 tbsp chopped garlic
- 2 tbsp butter
- 2 1/2 cups diced ham
- 1 tbsp flour
- 6 cups vegetable stock
- 1 chicken bouillon cube
- 1 tbsp cajun seasoning
- 1 tsp garlic salt
- 2-3 thyme sprigs
- 1/3 cup heavy cream
- salt & pepper (to taste)
Instructions
- Peel wash and dice the Russet potatoes. Dice the carrots, celery, garlic and onion and set aside.
- Add butter to a pot and once it melts, add the carrots, celery, onion and garlic. Cook until the veggies are soft.
- Once they are soft, add the potatoes and diced ham.
- Sprinkle flour over the veggies and ham and stir well.
- Season with cajun seasoning and garlic salt and stir.
- Add vegetable stock and bouillon cube and stir. Add the thyme sprigs and cover the pot and cook for 30-35 minutes or until the potatoes are fork tender.
- Remove the lid and remove the ham bone (if added) and the thyme sprigs.
- Lightly mash a few of the potatoes in the soup. Add heavy cream and salt & pepper and stir. Taste to make sure it is seasoned to your liking. Cook for another 5 minutes.
- Serve with bread and a salad for a complete meal. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
