Cheesy Ham and Potato Soup
Cheesy Ham and Potato Soup, a creamy, comforting, and utterly delicious soup that can be enjoyed all year round. If you have leftover ham, this is the best recipe you can come up with, and it's ready in about 20 minutes or so. The ham and potato soup does not need any milk, it's creamy enough by blending the potatoes to a puree, then adding some chunky veggies to the plate. Particularly good in the cold season.
Servings: 3 people
Calories: 255kcal
Ingredients
- 3 medium potatoes
- 1 large carrot
- 1 celery stalk
- 1 onion
- 3 cups chicken stock (broth)
- ½ cup cooked ham
- ½ cup grated cheddar cheese
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon fresh chopped parsley
Instructions
- Peel and chop the onion, potatoes, carrot and celery stalk.
- Heat up the oil, add the onion and fry with a pinch of salt until translucent.
- Add the veggies and stock, and leave to boil on a medium heat until the veggies are tender.
- Reserve about half of a ladle of veggies, then blend the rest of the soup to a creamy consistency.
- Return the soup to the pan, season with salt and pepper, then add the cheese and ham, and simmer for a further 1-2 minutes.
- Garnish with parsley and the reserved cooked veggies.
Nutrition
Calories: 255kcal | Carbohydrates: 15g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 898mg | Potassium: 477mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3758IU | Vitamin C: 11mg | Calcium: 163mg | Iron: 1mg