Soup, Main Course
Creamy Ham and Potato Soup
| Level: Easy |
Total Time: 50 min |
Yield: 8 servings |
This is a delicious hot and hearty chowder that will leave you feeling warm and satisfied. Its a great and quick way to use up leftover ham and vegetables from the fridge to make a warm satisfying evening meal!. Just don’t ask for the amount of calories!
Creamy Ham and Potato Soup
Pin Recipe Print RecipeServings: 8 people
This recipe is a perfect cheesy companion for a cold winter day or whenever you need a hot hearty chowder. The ham, cheese, and potato pair well with a wheat ale or American style lager.
Equipment
- 1 Large Dutch oven
- 1 Large sauce pan
Ingredients
- 3 Red potatoes Peeled (if desired), and chopped
- 8 slices Thick cut bacon sliced
- 1 Tablespoon Unsalted butter you can also use salted butter
- 2 Leeks white and light green parts only, thinly sliced
- 3 Medium carrots diced
- 2 cloves Garlic finely minced
- 3 Tablespoons All purpose flour
- 2 1/2 cups Chicken stock if you have it, garlic stock is a great substitute
- 4 cups Milk I use whole milk but you can use whatever you have.
- 15 ounces Sweet corn 1 whole can, drained
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- Salt and pepper to taste
- 2 cups Ham steak diced
- 8 ounces Sharp cheddar cheese shredded
- 1/2 cup Sour cream
Instructions
- In a large pan, bring to a boil 2 - 3 quarts of water and add 2 teaspoons of salt. Once the water is boiling, add the potatoes and boil until partially cooked. Make sure the potatoes are fork tender but not completely done. When the potatoes are partially done drain the water and set aside.
- While the potatoes are cooking, in a large Dutch oven, cook the sliced bacon over medium heat until the fat is well rendered and the meat is crispy. Remove bacon with a slotted spoon and set aside. Leave the bacon grease in the pot.
- Add 1 Tablespoon of butter to the remaining bacon grease. Add the leeks and carrots to the Dutch oven and cook until the carrots are soft.
- Add the garlic and cook for one more minute.
- While the carrot mixture is cooking, temp the milk by microwaving it until hot but not boiling.
- Sprinkle the flour over the carrots and leek mixture and cook for about 1 minute or until the raw flour smell goes away.
- Remove the Dutch oven from the heat temporarily, and slowly stir in the stock. Gradually add the hot milk making sure it does not boil too much. Add the corn, paprika, garlic powder. Add salt and pepper to taste. Return to the heat and bring to a simmer.
- Simmer 10 – 15 minutes. Add the potatoes to the pot and continue to cook for 5 – 10 minutes or until the potatoes have finished cooking.
- Turn heat to low and stir in the ham and cheese a handful at a time until all the cheese is melted and the ham is warmed through. Stir in the sour cream. Garnish with bacon. Enjoy!
Notes
- This recipe started from the website: Spicysouthernkitchen.com but has been significantly modified.
- Make sure when initially boiling the potatoes, you only cook them almost done. If you cook them too done, they will easily break down when the other ingredients are added, and will make the soup too thick and starchy.
- I wanted the finished product to be thick and creamy which made me think back to my favorite white chili recipe. By adding the sour cream at the end and immediately serving you not only lower the soup to eating temperature, but you also add a thick, creamy texture.
- The corn and leeks add a sweetness to the dish. If sweetness is not desired use white onions and omit the corn.
- You can use whatever cheese you like best but I would suggest using only fresh grated cheese versus pre-grated cheese since it melts better. Medium to sharp cheddar (or other melting cheese) is the best for flavor. Extra sharp cheddar has too little moisture and does not melt as well as regular sharp.
- 2% milk can be substituted for whole milk depending on which you have.
- Peeled Russet potatoes can be substituted for Red Skin Potatoes.