Creamy Potato and Ham Soup
Servings: 6
Loaded with chunky pototo, diced ham, and dill. This creamy potato soup is the perfect meal on a cool day.
Print Recipe
Ingredients
- 2 Tbsp Butter
- 1 Large Leek, thinly sliced 2 cups sliced
- 1 Clove Garlic minced
- 4 Medium Potatos, peeled and diced in 1/2 inch cubes 8 cups diced
- 2 Cups Diced ham
- 6 Cups Low sodium chicken broth
- 2 tsp Dried dill
- 1.5 Cups Milk
- 1/4 Cup Flour
- Salt & Pepper to taste
Optional ingredients
- 1 Cup Diced carrots
- 1 Cup Diced celery
Instructions
- In a large pot or dutch oven, melt the butter on medium heat, then add the leeks and garlic. (If adding carrots and celery, add them now as well)
- Saute the vegetables until the leeks have softened and become fragrant.
- Add the potatoes, ham, chicken broth, dill, salt and pepper. Increase heat, bring to a boil, then reduce to a simmer and cover for about 20 minutes, until potatoes have begun to soften.
- Add 1 cup of milk, then whisk the flour with the remaining ½ cup of milk and add to the pot. Stir well and continue to heat until the soup has thickened
- Serve with a sprinkle of fresh herbs or green onions.