Ham and potato soup

Ham and potato soup

This publish has been sponsored by ALDI.

Who’s feeling ready for some cozy, creamy, comfort food this week?

I’ve got you covered. ?

Significantly, this tasty recipe is every little thing I enjoy in a warm soup in the course of the wintertime. It’s great and rich and creamy (utilizing only milk, no heavy cream). It’s chock-total of veggies and garlic and tons of golden potatoes. It’s the ideal use for leftover ham (or even bacon) following a huge holiday meal. And it can be ready to go from begin to finish in just 30 minutes.

Alright, who’s ready for some soup?

Okay really, this recipe could have just been an excuse to whip up one more batch of my favorite potato soup recipe, which I usually uncover myself craving when it’s chilly out. But I did mix items up a bit with this edition, including in a number of far more veggies and changing issues a bit with the seasonings. And, considering that this publish is in partnership with my beloved ALDI, I’m also happy to say that I added in the leftovers from their delicious spiral reduce double-glazed brown sugar ham that I baked up final week, which was . (

Creamy Ham and Potato Soup

This Creamy Ham and Potato Soup recipe is straightforward to make, ready to go in about thirty minutes, and SO flavorful and creamy and delightful!

Complete Time: 30 mins

Prep Time: ten mins

Cook Time: 20 mins

Ingredients:

Directions:

  1. Heat oil (or melt butter) in a big stockpot more than medium-large heat. Add onion and saut for 3 minutes, stirring sometimes. Stir in the celery, carrots and garlic. Continue sauting, for 4 more minutes, stirring occasionally. Stir in the flour right up until mixed, and saut for 1 a lot more minute, stirring sometimes.
  2. Progressively stir in the chicken stock till it is completely combined. Stir in the milk, potatoes, ham, bay leaf, dried thyme, salt and pepper until mixed. Proceed cooking till the mixture reaches a simmer, but not boiling.
  3. Reduce heat to medium-lower, cover, and simmer for about ten-15 minutes or right up until the potatoes are soft, stirring occasionally every couple of minutes so that the bottom of the soup does not burn up. (The smaller you dice your potatoes, the faster they will cook.)
  4. When the potatoes are soft, give the soup a taste and season with added salt and pepper if needed. Serve instantly.

If you would like a cheesier soup, feel free to stir in one cup of shredded sharp cheddar cheese at the finish of cooking. It’s tasty!

If you make this recipe, be certain to snap a photograph and hashtag it #gimmesomeoven. I’d adore to see what you cook!

This publish is sponsored by ALDI. Thanks for continuing to help the brands who support make this site possible.