Hi, welcome to our recipe blog site. Below you can get an overview on how to make very yummy Creamy Ham and Potato Soup recipes. The production procedure is really simple, you simply need to comply with the methods that we have written on this web page. The adhering to are the stages of how to cook Creamy Ham and Potato Soup. Please adhere to the instructions well.
Really, you do because it’s like a big warm hug in a bowl. Chock-full of veggies and big chunks of the most dreamy uncured, no sugar ham, it’s exactly what you need to ward off the winter chill and fill your belly right now.
I seriously can’t get enough of this soup right now – and neither can my 5-year-old. She asks for it everyday. I don’t blame her. I’m pretty keen on it for breakfast right now.
1 Tbsp. cooking fat of choice
½ medium yellow onion, diced
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
1 large leek, white and light green part only, thinly sliced
6 cloves garlic, finely minced
3 cups red potatoes, skin-on, ½-inch dice
4 cups chicken broth
1 tsp. dried thyme
8 oz. cooked ham, ¼-inch dice
2 cups kale, tightly packed, torn into small pieces (about ½ bunch)
½ tsp. sea salt or to taste
¼ tsp. black pepper or to taste
Red pepper flakes, optional
- Place a Dutch oven or other large pot with a lid over medium heat. Add fat and when melted, add onion, carrot, celery and leeks. Saute for 5-7 minutes, stirring occasionally until onions start to soften.
- Add garlic, stir and cook an additional 30 seconds.
- Add potatoes, broth and thyme. Bring soup just to a boil then reduce heat, cover and simmer until potatoes and carrots are tender – about 30 minutes, depending on how large they are and how vigorous the simmer.
- For full instructions please see : therealfoodrds.com
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Originally posted 2018-02-15 07:08:19.