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Nutrition Facts
Serving Size 1 (487g) Recipe makes 6 servings
Calories 722
Calories from Fat 415		(57%)
Amount Per Serving		%DV
	Total Fat 46.1g	70%
	Saturated Fat 26.1g	130%
	Monounsaturated Fat 10.5g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 181mg		60%
Sodium 1409mg		58%
Potassium 1608mg		45%
Total Carbohydrate 54.8g		18%
	Dietary Fiber 6.6g	26%
	Sugars 3.1g
Protein 25.1g		50%
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Creamy Ham and Potato Soup

Recipe #105400 | 50 min | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: KandiMac
Dec 5, 2004

This is a great comfort food in winter. I use Yukon Gold potatoes, but red ones work fine too. It does not take long to make. My two stepsons even ask me to make this in the summer. My three year old even loves it! Great served with cornbread or biscuits. Great for holiday left over ham.

SERVES 6 -8 (change servings and units)

Ingredients

8 medium potatoes, washed,peeled and cubed
1 lb smoked ham, diced
1 medium yellow onion, chopped fine
1-2 teaspoon cavender all purpose Greek seasoning (to your taste preference)
salt and pepper
1 pint heavy cream
4 tablespoons butter

Directions

1
Place potatoes in a large stock pot.
2
Cover potatoes just to top with water.
3
Add ham, onion, greek seasoning, salt and pepper.
4
Cover with lid.
5
Cook until potatoes are fork tender.
6
Add butter.
7
Remove from heat and add cream.
8
(Tip: To make soup thicker, mash some of the potatoes with fork or masher) This soup will be thicker the next day, if any is left!
9
Enjoy!

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Browse similar recipes by category

Course > Main Dish > One-Dish Meal
Course > Soups > Bisques/Cream
Main Ingredient > Vegetables > Potatoes
Main Ingredient > Meat > Pork > Ham
Preparation > Time to Make > < 60 mins
Preparation > Simple
Dietary > Kid Pleaser

Featured Reviews for This Recipe

From: Chef #1174786

On Feb 18, 2009

0 people found this review helpful

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From: hot firecracker

On Dec 1, 2007

My family and I LOVE this soup! I had leftover ham that was smoked on the green egg and it was excellent. I didn't have the Greek seasoning so I used an all-purpose seasoning salt instead. Thanks for sharing!

1 person found this review helpful

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From: truebrit

On Dec 21, 2004

Yum!!! This was fabulous, KandiMac! I added a couple more potatoes, as we were expecting company. I didn't have Greek seasoning, so I added a teaspoon of oregano, and added two vegetable bouillon cubes. I mashed most of the potatoes when they were tender, to give the soup more of a pureed texture. After adding the cream, I heated the soup through again, then served it with French bread. The recipe (plus the two extra potatoes) made a huge batch, which is just as well, as everyone raved over it! Six of us had a bowl (or two!) and there's even some left for tomorrow!

3 people found this review helpful

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From: LousyChef

On Jan 23, 2009

I have made this twice now- the first time I followed word for word- and it was fabulous! My husband wanted me to make it again, and this time I didn't have c ram, so I subbed 1.5 cup milk and .5 cup butter as suggested in the forums. I also added a head of broccoli, finely chopped, and I mashed it more than I did the first time... Oh my goodness did it turn out amazing! We put shredded cheese on top, and it was like loaded mashed potatoes, but more flavorful! This will be a regular!

1 person found this review helpful

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