Description
A comforting and rich soup made with Yukon Gold potatoes and diced ham, perfect for chilly evenings.
Ingredients
Scale
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups diced ham
- 1 cup sweet onions, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp fresh thyme or parsley, chopped (plus extra for garnish)
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and peeling the potatoes, then chopping them into bite-sized pieces. Dice the onions and mince the garlic.
- In a large pot over medium heat, melt butter and sauté the onions until translucent (about 5 minutes). Add garlic and sauté until fragrant.
- Stir in the diced potatoes and ham; cook for an additional 3-4 minutes.
- Pour in chicken broth to cover the potatoes completely. Bring to a simmer for about 15 minutes or until potatoes are fork-tender.
- Stir in heavy cream gently; simmer for another 5 minutes until creamy. Season with salt and pepper to taste.
- Garnish with fresh herbs before serving hot.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to adjust the herbs based on your preference.
- Serve with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg