Creamy Ham and Potato Soup (Print Format)
Chunky potatoes and savory ham in a velvety, satisfying soup everyone will love.
# Ingredients:
→ Main Ingredients
01 -
2 large russet potatoes, diced
02 -
1/2 cup yellow onion, diced
03 -
10 ounces cream of chicken soup
04 -
6 cups chicken broth
05 -
2 cups diced ham
06 -
1 cup heavy whipping cream
07 -
1 cup sour cream
→ Seasoning and Thickening
08 -
3 tablespoons unsalted butter
09 -
1 teaspoon olive oil
10 -
1/4 cup all-purpose flour
11 -
1 teaspoon chicken bouillon powder
# Steps:
01 -
In a large pot over medium-high heat, melt the butter with the olive oil. Add the onions and cook for 2–3 minutes. Sprinkle in the flour, stirring constantly, and cook for another 2–3 minutes to form a roux.
02 -
Gradually add the chicken broth, then mix in the chicken bouillon powder and cream of chicken soup. Bring to a simmer before adding the potatoes and ham. Cook for 15–20 minutes, until the potatoes are tender.
03 -
Stir in the sour cream and heavy cream until well blended. Serve warm and enjoy.
# Tips:
01 -
This soup freezes well—just leave out the sour cream and heavy cream, and stir them in when reheating.
02 -
Top servings with chives, shredded cheese, or bacon bits for extra flavor.