Baked Potato and Ham Soup
A creamy, cheesy, and comforting soup loaded with chunky baked potatoes and savory diced ham. This quick and easy one-pot recipe is the perfect way to use up leftover ham!
Ingredients
- ⅓ cup all-purpose flour
- 3 cups milk
- 2 large potatoes, baked, peeled and cut into large chunks (1-1/2 pounds)
- 2 cups quality Sharp cheddar cheese, shredded and divided
- ¾ tsp. Kosher salt
- ¼ tsp. pepper
- ½ cup sour cream
- ½ cup thinly sliced green onions or chives, divided
- 2 cups ham, diced
Instructions
- Whisk flour and milk in a large saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in the chunky potatoes, 1 cup cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until cheese is melted.
- Remove from the heat. Stir in sour cream, ½ cup cheese, and ¼ cup onions until blended. Add in diced ham. Cover; cook over medium heat for 10-12 minutes or until heated through (do not boil).
- Garnish with remaining cheese and onions or chives!
Notes
Optional to use frozen hashbrowns in place of baked potatoes, about 3 cups.
Nutrition Facts
Calories: 460kcal, Carbohydrates: 26g, Protein: 26g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 93mg, Sodium: 1095mg, Potassium: 676mg, Fiber: 1g, Sugar: 7g, Vitamin A: 696IU, Vitamin C: 4mg, Calcium: 450mg, Iron: 1mg