Ham and Potato Soup
A hearty broth-based soup built on ham, potato, and aromatics. Vegetables and seasonings vary to create different regional and flavor profiles.
Ingredients
Method
Peel and dice the potatoes into 1/2-inch cubes. Dice the ham, onion, celery, and carrot into similar-sized pieces. Mince the garlic. Remove bay leaf from its packaging if using.
Melt butter in a large pot over medium heat. Add the onion, celery, and carrot; sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and add the diced potatoes and ham. Add the dried thyme and bay leaf if using. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 20–25 minutes, until potatoes are tender.
Season to taste with salt and black pepper. If using, stir in the heavy cream. Remove the bay leaf.
Ladle into bowls and garnish with fresh chopped parsley. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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