Easy Cheesy Ham and Potato Soup
This super simple and cheesy ham and potato soup warms you up on a chilly day.
Servings: 2 quarts or about 6 servings
Calories: 357kcal
Equipment
- chef knife
- cutting boards
- grater
- immersion blender
- potato masher
- soup bowls
- stock pot
Ingredients
- 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
- ½ teaspoon pepper
- ¼ cup sour cream plus more for serving
- ⅔ 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 ½ cups of cheese, and 1 ½ 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.
Video
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.
Nutrition
Serving: 1/6 of recipe | Calories: 357kcal | Carbohydrates: 21.2g | Protein: 16.8g | Fat: 23g | Saturated Fat: 13.5g | Cholesterol: 77mg | Sodium: 1514mg | Fiber: 1.9g | Sugar: 1g