Ham and Potato Soup

A ham and potato soup that is filling, feeds many, and can easily be refrigerated or frozen. Ingredients can also be substituded easily.

Adapated from my mom’s ham and potato soup recipe.

• ⏲️ Prep time: 10 min
• 🍳 Cook time: 30 min
• 🍽️ Servings: 7
• 🔥 Calories: 509
• 🍗 Protein: 27
• 🧈 Fat: 25
• 🍞 Carbs: 47
• 🌾 Fiber: 8

Ingredients

• 1 onion, diced
• 3 large carrots, peeled and diced
• (optional) 1 stalk celery, diced
• 1 stick of butter (8 tbsp)
• 4 lbs potatoes, cut into bite-sized pieces
• 2 12oz ham steaks (Pre-cooked), diced
• 2 cups milk (macros are for skim)
• 2/3 cup heavy cream
• 1 cup evaporated milk
• salt
• pepper

Directions

1. In a large pot, melt whole stick of butter
2. Sautee carrots, onions and (if using), celery. Season with salt & pepper
3. Once veggies are soft, add in potatoes and enough water to just cover potatoes
4. Boil until potatoes are soft and slide off a fork when pierced, 15-20 minutes
5. Add in milk, boil for an additional 3-5 minutes
6. Remove from heat, stir in heavy cream and condensed milk
7. Salt to taste. Potatoes suck the salt out of everything so don’t be surprised if you need a lot