Recipe Background
Southern Ham & Potato Soup is exactly how Southern cooking should be — ultra comforting and delicious! This soup is creamy and savory, with lots, and we do mean lots, of melty cheese and tender potatoes. There's succulent ham and summery corn and it's all so good! Southern Ham & Potato Soup is here to make you happy at mealtime, plain and simple!
Southern Ham & Potato Soup is exactly how Southern cooking should be — ultra comforting and delicious! This soup is creamy and savory, with lots, and we do mean lots, of melty cheese and tender potatoes. There's succulent ham and summery corn and it's all so good! Southern Ham & Potato Soup is here to make you happy at mealtime, plain and simple!
Ingredients
- 2 cups potatoes peeled and diced
- 2 cups chicken broth
- 1/2 cup carrots sliced
- 1/4 cup onions chopped
- 1/2 stick butter
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese shredded
- 1 1/2 cups ham cooked and cubed
- 1 cup corn kernels
- fresh parsley optional, to taste, chopped, for garnish
Directions
- In a large saucepan over high heat, add the potatoes, the chicken broth, the carrots, and the onions and stir to combine.
- Bring the broth mixture to a boil.
- Reduce the heat to medium-low and cover the saucepan.
- Cook until the potatoes are tender, about 10-15 minutes.
- In a separate saucepan over medium heat, melt the butter.
- Add the flour to the melted butter and whisk until the raw flour disappears and the mixture becomes smooth.
- Gradually add the milk to the butter mixture, while whisking constantly, until incorporated and smooth.
- Add the salt and the black pepper to the milk mixture and stir to combine.
- Bring the milk mixture to a boil and cook, while stirring, until thickened, about 2 minutes.
- Add the milk mixture to the broth mixture and stir to combine.
- Add the cheese to the soup mixture and stir until the cheese is melted.
- Add the ham and the corn and cook, while stirring, until heated through, about 2 minutes.
- Serve garnished with the parsley.
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