Recipe: Ham and Potato Soup

There is nothing like a great big bowl of soup on a cold winter’s night…. and Ham and Potato Soup is a deliciously satisfying one just perfect for that cold night.

This soup is made in under an hour and is a meal in itself. Served with warm biscuits right out of the oven…. a dinner made in heaven … for sure.

Most potato soups are made basically the same… however… I do a few things differently that.. in my opinion.. make a better soup. Most cook the potatoes in water … I use chicken broth or stock… I think it gives the “under flavor” more umphf.

I add the ham in the soup in large pieces to cook with the potatoes and other ingredients… when the potatoes have cooked to a soft consistency… I remove the ham and use an immersion blender to blend most of the potatoes… (leaving some potato cubes in the soup.. we like the soup a bit lumpy).

By blending the cooked potatoes the majority of the thickness comes from the cooked potatoes. I cut up the ham I removed and add it back into the pot after I’m done blending.

I add 2 tablespoons of butter for flavor…. a ½ cup fat free half and half for creaminess… ½ cup sour cream also for creaminess and taste… and I add spices… salt, pepper, paprika (I like Hungarian sweet paprika… but any will do) and a sprinkling of cayenne for a bit of zip…

TIPS

If you haven’t tried using fat free half and half in your cooking.. you should.. it adds creaminess and no fat … I’m hooked on it.

I highly recommend you choose a smoked ham for this soup… it will add more flavor than non-smoked ham.

Add the salt at the end… the ham will add salt to the soup and you don’t want to over salt it.

Quantities are really approximate.. use how ever much you need … just make sure when you have the peeled, cubed potatoes and ham in the pot you add enough chicken broth or stock to just cover it. The rest is really up to you.

I added a “sprinkling” of each spice… let it cook for a few minutes then tasted it.. and added more until I was happy with the flavor. Just be careful to only use a “sprinkling” of cayenne… it will develop more kick as it cooks in the soup.

Chopped green onion makes a great garnish.. adds a bit if flavor to it as well.

Keep warm and toasty with this great dinner idea!






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Recipe: Ham and Potato Soup

All you need:

5-6 large potatoes, peeled and cubed
1 large piece of ham
1 medium onion, finely chopped
2 celery stalks, finally chopped
About 32 oz chicken broth (enough to cover the potatoes)
Salt and pepper to taste
Cayenne pepper (sprinkling)
Paprika (sprinkling)
½ cup fat free half and half
2 tablespoons butter
½ cup sour cream
Chopped green onion for garnish

All you have to do:

Place the potatoes, ham (in large pieces), celery, and onion in a large soup pot.

Add the chicken broth to just cover the potatoes and other ingredients.

Bring to a simmer of medium high heat.

Cook until the potatoes are soft.

Remove the ham and blend the soup until fairly smooth with some lumps.

Add the butter and half and half… stir until completely mixed.

Cut the meat into small cubes and add it back into the soup.

Add spices and cook over low heat for about 10 minutes, stirring occasionally.

Adjust the seasoning to your taste.

Remove the pot from the heat and add the sour cream, mixing it well into the soup.

Serve in bowls and garnish with chopped green onion.