Skip to main content

Potato and Ham Soup

Creamy, tender Creamer potatoes are the star in this lusciously hearty soup, perfect for the cold weather.






Now that the cold weather has made it's way to Ontario Canada, I am ready for comfort food. When the mercury drops, I get into soup mode. Once Fall and Winter hit, I make soup at least once a week. It's a great way to warm up and most soups come together in a snap. 


I can not tell you how much I love little baby potatoes. My kids don't mind their thin skins, which add so much nutrition to any dish I make. I loved that I didn't have to peel potatoes to make this potato soup. Even the potatoes I pureed to thicken the soup, were un peeled; and my kiddos didn't even complain. I felt good that they were getting potassium, vitamin C and vitamin B6. All much needed, especially with cold and flu season.


This soup looks creamy and luxurious, but let me tell you, there isn't one drop of cream in it. I used low fat milk and chicken broth, and thickened it with a roux and pureed potatoes. Which makes this silky smooth and creamy soup very figure friendly. We all know that we add a few pounds during the holidays, with the sweets and treats, but this soup can make you feel good about indulging in something so delicious.






 Potato & Ham Soup


3 Tbs olive oil

1 onion, chopped

2 carrots, peeled and chopped

4-5 C potatoes (I used little potatoes)

1 bay leaf

1 1/2 tsp dried thyme

1/4 C flour

6 C chicken broth/stock

2 1/2 C low fat milk (I used 2%), divided

1 tsp coarse sea salt

1/4 tsp fresh ground pepper

2 C cooked ham, chopped


In a dutch oven or soup pot, over medium heat, heat the olive oil until it begins to ripple. Add in the onions and carrots, and season with salt, pepper, thyme and bay leaf. Cook until the onion becomes translucent; about 5 minutes.


Place 6 Creamer potatoes in a microwave safe dish and poke each one with a knife. Cook in microwave for 4 minutes; until fork tender.


Sprinkle onions and carrots with flour, stirring to coat the vegetables in the flour. Cook 3 minutes, before slowly whisking in the chicken stock. Bring to a boil and reduce heat.


Cut remaining Creamer potatoes into quarters and add to the soup pot, along with the chopped ham. Simmer for 8-10 minutes; until Creamer potatoes are fork tender.


Using a food processor, puree the microwaved Creamer potatoes with 1/2 C milk; until smooth and creamy.


Once Creamers are tender, whisk in the remaining milk, and pureed Creamer potatoes; whisking until the soup is smooth.


Remove the bay leaf, before serving.



Comments

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

AMAZING Crockpot Brown Sugar Garlic Chicken #Blogtober

 In this AMAZING crockpot recipe, t ender chicken is bursting with flavour and cooked a garlic and brown sugar glaze. Disclaimer: This post may contain affiliate links. As an Amazon Associate, I may earn commission from these links. I offer them to you at no extra charge. I originally saw versions of this recipe on Pinterest and it had my tummy rumbling so hard, that I knew I had to make it. I had chicken in the freezer, so decided to make this chicken on a day where I would be at school all day. Nothing like walking into the most amazing smell, when you get home from a busy day of work!  I love that this recipe is so simple, yet it is out of this world delicious. Sweet and savory combine, to coat this tender chicken. It literally fell apart as I tried to remove it from the crock pot. Once tossed with the thickened glaze, I served it with cooked rice/fried rice and some fresh snap peas. It was an amazingly fantastic crock pot meal, that I will be making again and again.  Crockpot Brown