Ham and Potato Soup
Everyone who tries this falls in love with its creamy yumminess.
We love this recipe as a wholesome take on plain ol’ meat and potatoes night at our house. With simple and hearty ingredients, this amazing dish is ready in under an hour and is sure to please the hungriest tummies. This recipe is a great alternative to chicken noodle soup, and just like chicken noodle, it is sure to offer warmth and taste satisfaction. Our version of ham and potato soup is so nice because you don’t have to put in a ton of effort to make this a winner.
We especially like the thinner pieces of ham that offer a nice bit of saltiness to each bite. Serve topped with a dollop of sour cream or drizzle with a little extra olive oil, maybe even a pinch of red pepper flakes for a little kick. And we all love a good chunk of warm crusty bread on the side to sop up the broth. This is a meal that is sure to satisfy!
Ham and Potato Soup
Ingredients
- 2 pounds russet potatoes, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 celery stalk, diced
- 1 small onion, diced
- 1 (15 oz) can sweet corn
- 2-3 cloves garlic, minced
- 4 cups vegetable stock
- 2 cups milk
- 1.5 tablespoons cornstarch
- 1/2 pound deli honey ham, cut into small pieces
Preparation
- Place diced potatoes in a bowl of cool water to soak. Set aside.
- Whisk cornstarch and milk together and set aside.
- Heat olive oil in large pot over medium-high heat before adding celery and onion. Cook until translucent, about five minutes.
- Add garlic, stir to prevent burning, about 1 minute.
- Drain potatoes and transfer to pot. Add vegetable stock.
- Bring to a boil, then reduce heat to low. Simmer for 15 minutes or until potatoes begin to become tender.
- Add cornstarch mixture and stir to incorporate.
- Add corn and ham slices, then continue to cook on low heat for 15 minutes. Serve when potatoes are fork tender. Season with salt and pepper (to taste) immediately prior to serving.
Recipe adapted from Spend With Pennies