Creamy Potato Soup
Creamy Potato Soup is thick and creamy and cheesy and oh, so amazingly delicious. We've got you covered with vegetarian and lighter soup variations to customize to your own needs.
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✅Ingredients
• 1 pound thick cut bacon, diced
• 1 medium yellow onion, diced
• 2 tablespoons butter
• 4 cloves minced garlic
• ⅓ cup all purpose flour
• 4 cups low sodium chicken broth
• 2 cups milk
• 2 pounds yukon gold potatoes, diced
• 3 ribs celery, diced
• 1 cup sour cream
• 1 tablespoon fresh minced tarragon, or 1 teaspoon dried
• 1 teaspoon salt, or to taste
• ½ teaspoon white pepper
• ½ cup shredded cheddar cheese, optional
• 1 tablespoon minced chives, optional
✅Instructions
1️⃣ Heat a large soup pot over medium heat. Add in diced bacon and cook until crispy, stirring occasionally. Use a slotted spoon to remove crispy bacon and transfer to a paper towel lined plate and set aside. Remove excess bacon grease from skillet, leaving just 1 tablespoon of grease in the pot.
2️⃣ Return pot to medium-high heat. Add in onion and saute 7 minutes, until soft and translucent. Add in butter and garlic and stir until butter is melted. Stir in flour and cook an additional 2-3 minutes.
3️⃣ Slowly pour in chicken broth and milk. Add in celery and potato and bring to a simmer. Reduce the heat to medium-low and continue simmering until potatoes are soft and tender, about 15 minutes.
4️⃣ Once potatoes are tender, stir in sour cream and tarragon. Season with salt and pepper to taste.
5️⃣ Serve hot topped with cooked bacon, chives, and an additional dollop of sour cream.
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Eating on a BUDGET - Homemade Ham & Potato Soup
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Ham and Potato Soup Recipe | How to Make the Best Potato Soup
Ham and Potato Soup Recipe | How to Make the Best Potato Soup
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Ham and Potato Soup Recipe - Ham and Potato Chowder
Learn how to make a Ham and Potato Soup Recipe ! - Visit for the ingredients, more recipe information, and over 600 additional original video recipes! I hope you enjoy this Ham and Potato Soup Recipe !
Ham & Potato Chowder
This ham and potato chowder is one of the most comforting soups to make during the winter months. This traditional and homey soup takes little work to prepare and has pieces of ham, cheese, and of course, potatoes. Together, they form a delicious, hot meal for any cold day of the year. Make it once, and you’ll want it again and again!
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Skip ahead:
0:00 Intro
0:39 Preparing the celery and onion
2:42 Slicing the carrots and potatoes
3:57 Adding the herbs and liquid
4:37 Blending the potatoes
6:22 Adding the ham
7:13 Tasting the soup
INGREDIENTS
- 2 tbsp unsalted butter
- 1 medium onion, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 2 cups chopped carrots
- 1 1/2 lb red potatoes, diced
- 1 sprigs fresh thyme
- 1 stem fresh rosemary
- 4 cups chicken stock
- 1 cup heavy cream
- 1/2 lb ham, diced
- 2 cups shredded cheddar cheese
INSTRUCTIONS
- In a 6-quart stockpot, melt the butter over medium-low heat. Once the butter is melted, add the celery and onion. Sauté the onion and celery until they are softened but not brown, 4-6 minutes. Once the mixture is softened, add the garlic, salt, and black pepper. Stir to combine and cook the garlic for 1 minute.
- Once the garlic is cooked, add the red potatoes, carrots, thyme, rosemary, and chicken stock. Stir, and bring the soup to a boil. Once the soup is boiling, reduce the heat to a simmer. Cover and simmer the soup until the potatoes are soft, 35-45 minutes.
- Once the potatoes are softened, remove the rosemary and thyme. Then remove 1 1/2 cups of the potatoes, vegetables, and stock, blend it until it is smooth, and return the liquid to the soup. Add the heavy cream, diced ham, and cheese. Stir and simmer for 10 minutes to allow the ham to heat and the cheese to melt. Once the soup has simmered, the potatoes will break down into the soup, and the blended portion will have thickened the soup slightly.
#potato #ham #soup #recipe #dinner
Creamy Ham and Potato Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon oil
▢2 large carrots (peeled and chopped)
▢1 medium onion (diced)
▢2 ribs celery (chopped)
▢1 teaspoon salt
▢1 teaspoon minced garlic
▢1 teaspoon dried parsley
▢½ teaspoon dried thyme
▢¼ teaspoon black pepper
▢4 cups low sodium chicken broth
▢2 pounds russet or gold potatoes (peeled and chopped, 900 grams)
▢2 cups cooked ham (chopped or shredded)
▢1 ham bone
▢¼ cup melted butter
▢3 tablespoons all purpose flour
▢1 ½ cups milk (any kind)
▢1 cup shredded cheddar cheese
▢shredded cheese and green onions for topping as desired
Instructions
In a large soup pot, heat oil over medium high heat. Add carrots, onion, and celery, saute until onions are softened, about 4-5 minutes.
Add salt, garlic, parsley, thyme and pepper and cook 1 minute.
Add chicken broth, ham, ham bone, and potatoes to the pot. Scrape the bottom with a wooden spoon to remove any browned bits from the bottom.
Bring to a simmer over medium high heat, then reduce heat to medium low, cover, and cook until potatoes are tender, about 10 minutes.
Thicken the milk:
Meanwhile, place melted butter in a medium bowl or large glass measuring cup (leave yourself some room at the top as the mixture will bubble up and thicken considerably). Whisk in flour.
Whisk in milk, using a spatula to get the flour from the sides of the cup as necessary.
Microwave in 45-60 second intervals (Start with 60, then reduce as the milk gets thicker and closer to being done), whisking well each time, until milk has thickened considerably. Stand at the microwave and keep an eye on it as the mixture will bubble up.
Finish the soup:
When the potatoes are cooked, remove the ham bone and pull any meat from it to stir back in.
Stir in the thickened milk and cheddar cheese. Top with additional shredded cheese and green onions as desired.