Description
This super simple and cheesy ham and potato soup warms you up on a chilly day.
Ingredients
Units
Scale
- 3 pounds of Yukon Gold potatoes, peeled and cut in cubes
- 4 cups reduced sodium chicken stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 cup sour cream, plus more for serving
- 2/3 cup heavy cream
- 2 cups shredded Colby jack cheese, divided
- 2 cups diced ham, divided
- 2 scallions, thinly sliced
Instructions
- In a large pot over medium high heat add the potatoes and reduced sodium chicken stock. Bring to a boil then reduce the heat to a simmer. Cover the pot and cook for 13 to 15 minutes or until the potatoes are tender.
- Turn off the heat and mash the potatoes with a potato masher or immersion blender.
- Return the heat to medium low and stir in the garlic powder, onion powder, kosher salt and pepper. Mix in the sour cream, heavy cream, 1 1/2 cups of cheese, and 1 1/2 cups of ham. Continue to stir and heat the soup until the cheese is melted.
- Serve the soup in bowls topped with more sour cream, cheese, ham and scallions.
Notes
- The best potato for potato soup is Yukon Gold. Their buttery flavor and ease of mashability make them my go to soup potato.
- To control the amount of salt in the soup, use reduced sodium chicken stock. You can always add more salt, but it's difficult to remove a salty taste from soup.
- Use a potato masher or immersion blender to mash the cooked potatoes. The soup will continue to thicken as it cools.
- Change up the cheeses to suit your tastes. Sharp cheddar, mozzarella, Swiss, and Gruyere are tasty options.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: entrée
- Method: cook on stove top
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 357
- Sugar: 1 g
- Sodium: 1514 mg
- Fat: 23 g
- Saturated Fat: 13.5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21.2 g
- Fiber: 1.9 g
- Protein: 16.8 g
- Cholesterol: 77 mg