This hearty ham and potato soup is a great way to use up your leftover ham from holiday dinners. It is a delicious comfort food for a chilly day.
Keyword: Ham and potato soup
Author: Dawn C
3lbspotatoescubed into large bite size pieces
1/4tspred pepper flakes
6cupschicken brothlow sodium
Melt the butter in the pot on medium heat, I use stainless steel for the soup. Add in the onions, celery and carrots. Cook for about 7 minutes.
Add in the garlic and mushrooms. Cook for about 2 minutes before adding in the turmeric, thyme and red pepper flakes. Stir to combine.Add in the flour stirring constantly until combined. It will be a little lumpy and will start to stick a little bit to the bottom of the pan. No worries here.
Deglaze your pan by slowly adding in chicken broth a little bit at a time, stirring constantly. Be sure to get the stuff off of the bottom of pot as you are stirring. I use about 1 cup of broth for this but a little at a time.Once you have deglazed the pot, you can add in the rest of the broth.
Stir in the milk, potatoes and ham. Cook on medium for about 40 minutes, or until potatoes are cooked. If it starts to boil, lower it to medium low.We serve this with cheese and scallions at the table.
You do not have to bring this to a boil at any point. I keep my burner on medium the whole time.The nutrition information is an estimated based on this being 6 servings. It will likely be more then 6 servings for you, our family eats more then many.