Easy Potato Soup with Ham

Here’s a simple potato soup recipe that skips most of the rich add-ins that can lower such a vegetable soup to a guilty pleasure. Gone are heavy dairy ingredients like half and half or sour cream, unless you use indulgent leftover mashed potatoes.

Serves 8

  • 1 medium yellow onion, diced
  • 2 cups sliced carrots
  • 3 stalks celery, sliced
  • 1 T butter
  • 1 14 oz can sliced potatoes, diced
  • 32 oz chicken broth
  • 14 oz diced ham (2 1/2 to 3 cups)
  • 32 oz mashed potatoes (3 1/2 cups)
  • 1 T dried parsley or 1/4 cup fresh parsley
  • 1/2 t pepper

Melt butter in dutch over medium heat. Add onions and pepper and cook for 3-5 minutes. Add carrots and celery. Cook for 15-20 minutes, stirring occasionally until vegetables are crisp tender. Add broth, ham, and canned potatoes. Bring to a gentle boil. Stir in mashed potatoes and sprinkle with parsley. Soup is ready to serve when heated through.

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