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- 2 cups diced cooked ham Use leftover ham for an economical option.
- 4 cups diced potatoes Fresh or pre-diced work well.
- 1 onion, chopped
- 2 cloves garlic, minced
- 4
cups chicken broth - 1 cup heavy cream
Can substitute with milk or coconut milk for a lighter option. - 2 tablespoons butter
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Method
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and minced garlic. Sauté until they are softened.
- Add the diced ham and potatoes to the pot.
Cooking
- Pour in the chicken broth and bring the mixture to a boil.
- Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Simmer for an additional 5 minutes, then serve hot, garnished with parsley if desired.
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Notes
For added flavor, you can toss in some herbs like thyme or bay leaves while the soup simmers. For a thicker soup, mash some of the potatoes against the side of the pot before adding the heavy cream. Experiment with different vegetables like carrots or celery for more texture.
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