Cheesy Ham and Potato Soup

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Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 558kcal

Author: Chuckie Hessong

Ingredients

4 Tablespoons butter
½ cup onions diced
½ cup carrots shredded or diced
½ cup celery diced
2 cloves garlic minced
6 cups potatoes diced
6 cups water to cover
2 cups milk
2 cups cooked ham diced
4 ounces cream cheese
2 teaspoons bouillon chicken or vegetable
½ teaspoon kosher salt
½ teaspoon Tony Chachere's Creole Seasoning
½ teaspoon black pepper
2 cups extra sharp cheddar cheese shredded
1 green onion sliced

Instructions

In a Dutch oven over medium heat, melt butter. Add onions, carrots, and celery. Cook until tender.
Add garlic and cook for 1 to 2 additional minutes.
Add potatoes and enough water to cover. Bring to boil and cook until tender. Allow most of the water to evaporate.
Remove from heat and add milk, ham, cream cheese, bouillon, salt, creole seasoning, and pepper. Stir.
Sprinkle in cheese and stir gently until melted.
Serve with sliced green onions and more cheese, as desired.

Notes

For a thicker soup: When potatoes are tender, use a potato masher or immersion blender to mash about one-third of the cooked potatoes directly in the pot. The released potato starches will thicken the soup naturally.

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