Ham & Potato Soup

This ham and potato soup is the perfect fall and winter meal! I love to make this when I have leftover ham from big Holiday meals. It tastes delicious and everyone in my family enjoys it! 

Serve in some homemade bread bowls (recipes HERE) or along side some Challah bread (recipe HERE) for an extra hearty and delicious meal!

What you need 

Serves 6-8 people

3 large potatoes – about 4 cups peeled and cubed
1 large onion – diced 
2 tablespoons olive oil
1 cup ham – diced
2 tablespoons dried chives
1/2 teaspoon dried thyme 
8 cups chicken stock
1 cup cream
1/2 teaspoon black pepper
1 teaspoon salt
1 cup cheddar cheese
2 teaspoons sugar
1/2 cup cornstarch
1/2 cup water

Instructions

1. In a large pot, add peeled and diced potatoes and bring to a boil. Boil for 10 minutes. Strain and set aside. 
2. While potatoes are boiling, in a large stock pot, add diced onions and olive oil. Cook over medium-high heat until the onions start to brown.
3. Add chicken stock and all of the herbs, salt, pepper and sugar. Bring mixture to a boil and boil for 5 minutes. Add strained potatoes, cream, cheddar cheese and stir. 
4. In a small bowl, combine cornstarch and water and stir together. Whisk that mixture into the soup and bring to a boil and soup will thicken slightly. 

Print

Ham & Potato Soup

Hearty and delicious ham and potato soup!

Course Dinner, Main Dish, Soup

Cuisine Dinner, pork, Soup

Keyword 30 minute, Chowder, Christmas, Dinner, Easter, Easy Recipes, Fall, Ham, Kids Favorite, Potatoes, Soup, Weekend Dinner, Weeknight Dinner

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 people

Ingredients

• 3 cups large potatoes - about 4peeled and cubed
• 1 Large Onion - diced
• 2 tablespoons olive oil
• 1 cup ham - diced
• 2 tablespoons dried chives
• 1/2 teaspoon dried thyme
• 8 cups Chicken Stock
• 1 cup Cream
• 1/2 teaspoon black pepper
• 1 teaspoon Salt
• 1 cup Cheddar Cheese
• 2 teaspoons Sugar
• 1/2 cup Cornstarch
• 1/2 cup water

Instructions

• In a large pot, add peeled and diced potatoes and bring to a boil. Boil for 10 minutes. Strain and set aside.
• While potatoes are boiling, in a large stock pot, add diced onions and olive oil. cook over medium high heat until the onions start to brown.
• Add chicken stock and all of the herbs, salt, pepper and sugar. Bring mixture to a boil and boil for 5 minutes.
• Add strained potatoes, cream and cheddar cheese and stir.
• In a small bowl, combine cornstarch and water and stir together.
• Whisk that mixture into the soup and it should thicken slightly.