Holiday cooking often leaves us with leftover ham. What better way to use it than a ham and potato soup recipe? If you don't have leftover ham, you can use ham from the deli or buy a small ham just for your soup recipe.
Ham and Potato Soup Recipe
Melt butter in a large cooking pot. Add onions and sauté until until transparent. Add potatoes, carrots and chicken broth. Bring to a boil, then reduce heat and simmer,covered, until for about 1 hour.
Take half of the soup mixture and blend it in a food processor or blender. Return to cooking pot. Add milk slowly, stirring. Add ham and heat thoroughly.
Place potatoes, water and salt in a large cooking pot. Bring to a boil, reduce heat and cook until tender. Drain. Reserve 1 cup of cooking liquid.
Melt butter in a medium saucepan. Sauté chopped onion in melted butter until transparent. Add flour to butter and onion mixture; stir until smooth. Season with a little pepper; continue to cook and stir for 1 minute.
Add potatoes, the reserved 1 cup of cooking liquid, and milk. Stir well. Add ham and cheese. Simmer over low heat, stirring frequently, for about 20 minutes.
In a large cooking pot, melt the butter over medium heat. Add the onions and sauté, stirring occasionally, until transparent.
Add the potatoes, zucchini, salt and chicken broth. Bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.
Puree half of the soup in a blender or food processor. Return pureed soup to cooking pot, add ham, dill and nutmeg and heat to serving temperature.
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More Potato Soup Recipes:
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Fun With Potatoes - Mr. Potato Head
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