This creamy Ham and Potato Soup is comforting and healthy -- with bits of ham and vegetables in every bite!
Keyword: ham and potato soup, ham soup, leftover ham, leftover soup, winter soup
2carrotspeeled and diced
2russet potatoespeeled and diced
7-8cupsham stock or broth*
1teaspoonItalian seasoningor fresh thyme
1cupcanned cannelini beansdrained
1 ½cupsfrozen corn kernels
2cupsleftover diced ham
Kosher salt and freshly ground black pepperto taste
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until onions become translucent, about 2-3 minutes. Add garlic and potatoes and stir for another minute. Add ham stock*, beans, Italian seasoning, and bay leaves. Bring mixture to a boil then reduce heat to a simmer.
When potatoes are tender, about 10-12 minutes, move half of the soup to a blender or food processor. Blend soup on high until creamy, about 30 seconds to 1 minute. Add mixture back to the soup.
Add corn and ham to the soup and heat through, about 3-5 minutes. Season with salt and pepper to taste. Serve immediately with crusty bread.
*Homemade ham stock or ham broth is very easy to make. Place ham bone in a large stock pot and fill with water until the bone is halfway submerged. Bring water to a boil, them reduce heat to a simmer. Simmer for 45 minutes-1 hour. You'll use all of the ham stock produced here in the soup (about 7-8 cups). This soup is delicious the next day. Place in a sealed container in the refrigerator. To reheat, place the soup in a saucepan and heat on medium until the soup is warmed, about 15 minutes.