The best Ham and Potato Soup
Delicious and nutritious, utilize leftover ham to make this thick and creamy Ham & Potato soup recipe, from Jackson Station.
Any excuse to utilize the Instapot as a soup vessel, pressure cooking makes this soup recipe “same day possible,” not requiring much thinking ahead and minimizes prep time.
We’ve been making bone broth with marrow-in beef or ham bones from our butcher, then refriderating what we’ll use that week and freezing the rest in freezer-safe baggies. There’s nothing better than homemade broth, and it’s really so easy to make! For this soup and any others, I recommend using a bone both, whether it’s home-made or store bought in order to add nutritional benefits and richness of flavor.
This recipe makes about 8 servings, good for 4 people. For less people, enjoy once or twice then freeze the rest.
2 Tablespoons of Olive Oil
1/2 large white onion or Whole small Sweet Vidalia
1 cup of diced celery
3 sticks of carrots, diced
4 cloves of garlic, minced
1/2 tsp Italian Herb seasoning blend
1/2 tsp ground Coriander
1/2 tsp ground Nutmeg (I saw a recipe that added the coriander and nutmeg and love the flavor it added. Now that’s a go to addition.)
1 tsp + ground Pink Himalayan Salt
3 cups of Bone Broth (Chicken, Beef or Ham all work well)
1-2 lbs of diced potatoes (I used closer to 2 lbs because I like a chunky soup with lots of goodies)
2 cups of Ham, diced
To make your Soup Creamy after cooking:
2 tablespoons corn starch in a bowl, mixed with cold water
1/4 cup of flour
1 1/2 cups of Half & Half (heavy cream or whole milk work too)
1 cup of shredded cheddar cheese
Add the olive oil to your Instant Pot. Set on the sauté mode for about 8 minutes. Add the onion, garlic, celery and carrots. Saute, stirring occasionally.
Next, add the seasonings, potatoes and ham, then top with the broth and stir.
Cancel or complete the sauté function.
Place the lid on the Pot. Depending on your Pot model, set the pressure release valve to the Sealing position.
Set the pot to cook on High Pressure for just 5 minutes.
Once the time is up, let the pot natural release for 15 minutes. After 15 minutes, cancel the cooking and set to warm. When the pressure is out of the lid and the pot has released, open the lid and set aside.
Mix the flour in with the Half & Half to blend in a small separate bowl. Add the Corn Starch mixture, half and half with flour mixture to the pot. Set the pot on Sauté mode, again. Add the shredded cheese and stir well. Continue stirring gently until the soup thickens, just a couple of minutes. Turn off the sauté mode and set the pot to keep warm. Add fresh ground pepper and salt to taste.
Garnish the bowls with fresh herbs, such as parsley or sprinkle with additional shredded cheese. We like to serve it with a warmed baguette and butter or oyster crackers. Enjoy!