Creamy Ham & Potato Soup


    3T Butter

    1 onion chopped

    1/3c Flour

    6 Large potatoes peeled & diced

    4c Chicken broth

    2c Milk

    2/3c Heavy cream

    1t salt

    1/4t pepper

    1 ½ c chopped ham

    1/2c sour cream

    2/3c shredded cheese (your favorite variety)


    1. Add butter and chopped onion to your soup pot and heat on medium until onions are soft.
    2. Stir flour into the butter until well mixed.
    3. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper and stir.
    4. Increase heat to medium-high and bring to a boil.  Cook until potatoes are soft (~10 minutes) Stirring occasionally.
    5. Reduce the heat to low.  If you like your soup a creamier consistency use an immersion blender to smash ~ half the potatoes.  
    6. Add the chopped ham and simmer ~20 minutes.
    7. Add sour cream and stir until warm ~3 minutes
    8. Serve with shredded cheese sprinkled on top.


    So I personally think this should have peas and/or carrots added, but my family disagrees.  They prefer their peas on the plate not mixed in and they don't really like carrots (which I always thought was the most kid approved vegetable).  My mother thinks celery, but that is not a Hulse house accepted vegetable.  I personally have never been a soup person, but can't help and enjoy this one after a long day of feeding cows on a cold Missouri day.  I like a ham roast on holidays and Sunday dinners.  This soup is perfect for leftover ham or super easy with our sliced ham packages when you aren't in the mood for another sandwich.

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