Creamy Potato and Ham Soup

My in-laws gave us a bunch of leftover ham last weekend, and I have been trying to use it all up.  My husband requested a cream of potato soup with ham.  Turns out, I had a recipe for that pinned on Pinterest that I really wanted to try.  I was a little worried at the simplicity of the recipe and the very few ingredients, but I should not have been wary, because this soup was fantastic.

I left out the garnishes of bacon, cheese, and green onions, and I actually used a yellow onion instead of green.  The result was a creamy, delicious soup that was perfect with some french bread and a salad.

Taste this soup before you add any salt.  The ham and chicken bouillon actually add quite a bit already, and I found it didn’t need any at all, just pepper. The other great thing about this soup was it took only about 25 minutes to prepare.  It is a great use for leftover ham!

Recipe originally from Tasty Kitchen

Ingredients:
2 whole Large Russet Potatoes, Peeled And Cut Into 1/2″ Cubes

6 Tablespoons Butter, Divided Use
1 medium yellow onion, diced
4 cloves Garlic, Minced
1-¼ cup Diced Ham
3-½ cups Water
2 Tablespoons Chicken Bouillon Granules
½ teaspoons Black Pepper
5 Tablespoons Flour
2 cups Half-and-half
Salt And Pepper, to taste
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OPTIONAL GARNISHES:
Freshly Grated Cheddar Cheese
Scallion Tops
Cooked Bacon Pieces

Directions:

*This recipe calls for a dutch oven, but a large pot with a lid works fine.

Heat a Dutch oven over medium heat with 1 tablespoon of butter. When melted, add the onion, garlic, and ham. Saute for 3 minutes. Add the potatoes, water, bouillon, and pepper. Cover and crank up the heat to medium-high and bring to a boil. When boiling, reduce the heat and simmer for 12 minutes or until the potatoes are tender.

While the potatoes are simmering, in a separate saucepan, melt the remaining 5 tablespoons of butter over medium heat. When melted, add the flour and whisk constantly for 1 minute. Slowly whisk in the half-and-half. Once the mixture comes to a simmer, cook for about 3 minutes, whisking often.

When the potatoes are tender, add the half-and-half mixture to the Dutch oven and stir. Allow the mixture to return to a simmer, then cook for 2 minutes longer. Taste for seasoning and adjust as needed. If the mixture is too thick, add a little water. If it is too thin, cook a few minutes longer.

Ladle the soup into a bowl and top with any optional garnishes such as freshly grated cheddar cheese, scallion tops, and cooked bacon pieces.