It might be a bit of a stretch to call this a new recipe, since I didn’t follow one, but I’ve also never made this soup before so…I’m counting it as a way to get back on track! Usually I make ham and bean soup with leftover ham, but thought that ham and potato sounded good this time, plus I have a ton of potatoes on hand. And then I decided that I should just add some extra veggies so that I could in good faith call this a one-pot-meal. It’s pretty simple.
Creamy Ham & Veggie Soup
Serves 8 – 10
- 3 stalks celery, chopped
- 1 extra large carrot, chopped (my carrot was a monster — you want roughly the same amount of carrots and celery, so use that as your guide)
- 2 onions, chopped (again, see above — I wanted an even ratio of carrots, celery and onion)
- 1 T. olive or vegetable oil
- dried herbs and other seasonings to taste (I used a Bavarian blend, but dried rosemary would be good)
- 4 -5 potatoes, chopped
- 6 – 8 cups broth
- 2 cups chopped ham
- 1 can cream style corn
- 1 pkg. frozen broccoli florets
- 1 – 2 T. cornstarch
- salt and pepper
- heavy cream (optional)
- green onions and shredded cheese to serve
- Heat oil in large stock pot. Saute celery, carrots and onion until onion is translucent and the other veggies seem slightly softened.
- Add desired seasonings and potatoes and continue to cook for a minute or so.
- Add broth and bring to a boil. Reduce heat and simmer 20 minutes or until potatoes are tender.
- Add ham, creamed corn, broccoli and continue to simmer until heated through.
- Make a slurry using some of the broth and some cornstarch. Stir into soup and cook until slightly thickened.
- Stir in cream or half and half if desired (I added about a 1/4 cup), and season to taste with salt and pepper.
- Serve with chopped green onions and shredded cheese.
Enjoy! We had ours with leftover rolls, but biscuits or crackers would be tasty, too. Or just on it’s own.