Description
A creamy and hearty loaded potato soup featuring crispy beef ham, perfect for chilly days.
Ingredients
Scale
- 4 medium-sized russet potatoes
- 1 medium onion
- 3 cloves of garlic
- 1 cup of diced crispy beef ham
- 4 cups of beef broth
- 8 oz of cream cheese
- 1 cup of shredded cheddar cheese
- Salt
- Pepper
- Paprika
- Chives or parsley for garnish
Instructions
- Peel and dice the russet potatoes into small cubes.
- Chop the onion and mince the garlic.
- In a large pot over medium heat, add the diced crispy beef ham and cook until golden and crispy, about 5-7 minutes. Remove and set aside, leaving the fat in the pot.
- Add the chopped onions to the pot and sauté for about 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes and pour in the beef broth. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes until tender.
- Use an immersion blender or a countertop blender to puree the soup until smooth or blend half for a chunkier texture.
- Return the soup to the pot and stir in cream cheese and shredded cheddar until melted and smooth. Adjust consistency with extra broth or water if necessary.
- Season with salt, pepper, and paprika as desired.
- Ladle into bowls, top with crispy beef ham, and garnish with chives or parsley. Serve hot.
Notes
Allow the soup to cool before storing in airtight containers for 3-4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg