Creamed Ham and Potato Soup

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about 3 cups leftover boneless ham rind removed and diced 1/2 inch
about 2 cups diced carrots
2 large potatoes cooked in microwave cooled peeled and diced 1/2 inch
2 ribs celery diced
3 bay leaves
1/2 cup flour
2 15 oz cans chicken broth
6 tbs butter divided into threes
2 tbs olive oil for veggies
3 tbs olive for ham
half pint heavy cream
end piece of ham and any rinds
salt, pepper




In small saucepan melt 2 tbs olive oil and third of butter. Add carrots celery bay leaf and any ends or rind pieces. Saute till slightly soft about 6 minutes. Add half a can of chicken broth cover and simmer till soft. In large soup pot or dutch oven melt third butter and 3 tbs olive oil. Add ham cover and simmer 10 minutes until liquid is released. Remove ham. Add last third of butter. Stir in flour with a whisk. Cook till light tan. Add half a can of broth. Continue to whisk. Remove bay leaf and rind from carrots. Whisk into the flour. Whisk in cream.


Active Time:  40 Minutes
Total Time:  55 Minutes
Yield: 4 Servings

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