Ham and Potato Cream Soup (Half-and-Half and Sour Cream)

hampotatosouphalfsourcream Delicious and easy soup with diced leftover ham, chunks of tender potatoes and veggies.

3 Tbsp. butter
2 cups onion, diced
4 cups potatoes, diced
2 cups cooked ham, diced
2 cups carrot, chopped
2 cups celery, sliced
6 cups chicken broth
4 cloves garlic minced
2 tsp. fresh parsley, chopped
2 tsp. dried thyme leaves
1 tsp. dried basil
½ tsp. black pepper, freshly cracked
1 cup half-and-half cream
1 cup sour cream
sea salt
black pepper, freshly cracked

In a large pot, melt the butter over medium heat. Add the onion and cook until tender, about 5 minutes.

Add the potatoes, ham, carrot, celery, chicken broth, garlic, parsley, thyme, basil and pepper. Stir to combine.

Add the potatoes. Reduce the heat to a simmer and cook for 30-60 minutes, or until the potatoes are tender.

Using a potato masher, mash a few of the potatoes in the pot with a fork (to thicken). Slowly add the half-and-half and simmer for an additional 5 minutes or until the desired thickness is achieved.

Remove from the heat and stir in the sour cream. Taste and add additional salt and pepper before serving.

Makes 8-10 servings.

Cook's Notes:

Evaporated milk can be substituted for the cream.
Cheese can be added along with the sour cream. Remove from the heat and stir in until melted.
For a thicker soup, combine equal parts cornstarch and water. Pour a little at a time into simmering soup while whisking to reach desired thickness.
For a thinner soup, add additional chicken broth.