Ham & Potato Soup

$- 2 cups diced cooked ham - 4 medium potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups chicken broth - 2 cups whole milk (or a dairy-free alternative) - 1 cup shredded sharp cheddar cheese - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) If you don't have cooked ham, try diced turkey or cooked bacon. For the potatoes, you can use sweet potatoes for a twist. If you want a lighter soup, swap whole milk for almond or oat milk. You can also replace cheddar cheese with gouda or mozzarella. For a veggie boost, add fresh spinach or kale instead of frozen vegetables. You will need a large pot for cooking your soup. A wooden spoon helps to mix the ingredients well. A sharp knife and cutting board are needed for chopping. Measuring cups and spoons will ensure you get the right amounts. Lastly, have a ladle ready for serving your warm, tasty soup. {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 2 cups diced cooked ham - 4 medium potatoes, peeled and diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups chicken broth - 2 cups whole milk (or a dairy-free alternative) - 1 cup shredded sharp cheddar cheese - 1 cup frozen mixed vegetables (peas, carrots, corn) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Next, peel and chop the potatoes. Chop the onion and mince the garlic. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes. You want the onion soft and clear. Now, add the minced garlic. Cook it for one more minute. You will smell its great flavor. Stir in the diced potatoes. Pour in the chicken broth until the potatoes are covered. Bring the pot to a boil. Once boiling, lower the heat to a simmer. Cook for about 15 minutes or until the potatoes are tender. Once the potatoes are soft, add the diced ham, frozen mixed veggies, thyme, and smoked paprika. Stir it all together and simmer for another 5 minutes. Pour in the whole milk and mix well. Allow it to simmer for another 5 minutes. This helps the soup thicken a little. Remove the pot from heat. Fold in the shredded cheddar cheese until it melts and makes the soup creamy. Finally, taste the soup and add salt and pepper as needed. Serve it hot and garnish with fresh chopped parsley. Enjoy your warm bowl of ham and potato soup! To make your ham and potato soup creamy, start with whole milk. This adds richness. You can also use heavy cream for an even thicker texture. If you prefer a lighter option, try a dairy-free milk like oat or almond milk. Another trick is to mash some cooked potatoes in the pot. This thickens the soup and gives it a smooth finish. Stir in the cheese at the end for a lovely melt. Herbs and spices can elevate your soup. I love using dried thyme and smoked paprika. Thyme adds a warm, earthy flavor. Smoked paprika gives a nice depth and a hint of smokiness. Fresh herbs like parsley make a great garnish. Feel free to experiment with garlic powder, onion powder, or even a dash of cayenne for a kick. Tasting as you go ensures the perfect balance. Serve this soup hot for the best taste. Pair it with crusty bread for dipping. A simple green salad on the side adds freshness. You can also top your soup with crispy bacon bits for extra crunch. For a cozy night, enjoy it with a glass of white wine. This soup is perfect for gatherings, so make a big pot and share! Pro Tips Use Leftover Ham: For an even more flavorful dish, use leftover ham from a holiday meal. It adds depth and reduces waste! Customize Vegetables: Feel free to customize the mixed vegetables based on your preference or what you have on hand. Fresh veggies can also be used for added crunch. Thickening the Soup: If you prefer a thicker soup, you can mash a portion of the potatoes after cooking or add a cornstarch slurry before adding the cheese. Cheese Variations: Experiment with different types of cheese, like Gruyère or Monterey Jack, for a unique twist on the classic flavor. {{image_2}} You can easily make this soup vegetarian. Just skip the ham. Use vegetable broth instead of chicken broth. Add more veggies like mushrooms, bell peppers, or spinach. For a creamy texture, blend some of the potatoes with the broth. This gives a nice base and keeps it rich. You can still add cheese if you like. Using a slow cooker makes this dish even easier. Start by sautéing the onion and garlic in a pan. Then, add everything else to the slow cooker. Toss in the diced potatoes, broth, and veggies. Set it on low for 6-8 hours or on high for 3-4 hours. Stir in the milk and cheese at the end. This method brings out all the flavors. Want to kick it up a notch? You can add a few fun extras. Try some diced jalapeños for heat. A splash of hot sauce can spice things up as well. Fresh herbs like chives or dill add a fresh touch. You can also toss in some crispy bacon bits for that extra crunch. Just make sure to mix these in at the end to keep all the flavors bright. To store leftover ham and potato soup, let it cool first. Use an airtight container. This keeps the soup fresh for up to three days in the fridge. If you want extra flavor, add more cheese before serving. You can freeze this soup too. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. It will stay good for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. Reheating is simple! You can use the stove or microwave. If using the stove, heat it in a pot over low heat. Stir often to avoid burning. For the microwave, use a safe bowl and heat in short bursts. Stir in between to warm evenly. If the soup thickens, add a splash of milk or broth to make it creamy again. Yes, you can. If you do not have ham, try chicken or turkey. Both work well in this soup. They add good flavor and protein. You can also use bacon for a smoky taste. Just cook it first before adding other ingredients. Absolutely! This ham and potato soup is great for meal prep. You can make a big batch and store it. It keeps well in the fridge for up to four days. Just warm it up when you are ready to eat. It also freezes nicely for up to three months. Portion it in containers for easy meals during the week. If you want to avoid dairy, there are many options. Almond milk or oat milk works well in this soup. You can also use coconut milk for a richer taste. Just make sure to choose unsweetened varieties. This way, you keep the soup savory and delicious. In this blog post, we explored the key ingredients, tools, and steps for making a delicious soup. I shared tips for enhancing flavor and achieving the perfect texture. We discussed variations like the vegetarian option and slow cooker method to suit different tastes. Proper storage and reheating tips help you enjoy your soup later. Remember, cooking is fun, and experimenting with ingredients can lead to great meals. This journey encourages you to try new methods and make your recipes unique. Keep cooking and enjoy every bite!$

Warm up with this creamy ham potato soup that’s perfect for cool evenings! This easy ham potato recipe combines tender potatoes, diced ham, and sharp cheddar cheese for the ultimate comfort food soup. Looking for a twist? Check out our ham and cheese potato casserole too! Try this delicious cheddar cheese ham soup today, and bring smiles to your table. Save this recipe for later! #ComfortFood #HamAndPotatoSoup #EasyRecipes #CheddarCheeseSoup

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Ingredients

2 cups diced cooked ham

4 medium potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups chicken broth

2 cups whole milk (or a dairy-free alternative)

1 cup shredded sharp cheddar cheese

1 cup frozen mixed vegetables (peas, carrots, corn)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the diced potatoes and cover with the chicken broth. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes or until the potatoes are tender.

Once the potatoes are soft, add the diced ham, frozen mixed vegetables, thyme, and smoked paprika. Stir to combine and simmer for another 5 minutes.

Pour in the whole milk and mix well. Let it simmer for another 5 minutes, allowing the soup to thicken slightly.

Remove from heat and fold in the shredded cheddar cheese until melted and creamy.

Season with salt and pepper to taste. Adjust the flavors according to preference.

Serve hot, garnished with fresh chopped parsley on top.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6