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Chunky Potato & Ham Soup
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Chunky Potato & Ham Soup

Here is a new variation of potato soup, made in broth rather than cream. It's light–yet hearty!

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30 min
Prep Time
60 min
Total Time
12
servings

Ingredients

2 tablespoons Land O Lakes® Butter

3 medium (3 1/2 cups) white or Yukon gold potatoes,  peeled, cubed 1/2-inch

1 large (1 1/4 cups) leek, cleaned, trimmed, sliced 1/8-inch

2 medium (1 cup) carrots, peeled, sliced

1 teaspoon finely chopped fresh garlic

12 ounces (2 cups) ham, cubed 1/2-inch

1 (48-ounce) carton (6 cups) chicken broth

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup fresh parsley, chopped

 

 *Substitute any type of potato.

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan until sizzling; add potatoes, leeks, carrots and garlic. Cook over medium-high heat 5-7 minutes or until leeks are tender.

  2. STEP 2

    Place all remaining ingredients except parsley in saucepan. Bring to a boil, cook 20 minutes or until potatoes are tender. Just before serving; stir in parsley.

Read the Story Behind the Recipe

Tip #1

To make in a slow cooker: Melt butter in 10- inch skillet until sizzling; add potatoes, leeks, carrots and garlic. Cook over medium-high heat 5-7 minutes or until leeks are tender. Place vegetables and all remaining ingredients except parsley in slow cooker. Cook on low heat setting 4-6 hours or High heat setting 2-4 hours, or until potatoes are tender. Just before serving; stir in parsley.

Tip #2

Omit ham for a vegetarian soup.

Nutrition (1 serving)

130 Calories
6 Fat (g)
20 Cholesterol (mg)
830 Sodium (mg)
12 Carbohydrates (g)
1 Dietary Fiber
7 Protein (g)
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