Soup Series: Broccoli & Potato Soup with Ham

I looked back and the last soup series post I made was in 2017. It’s not that I haven’t made soup since then because we know that’d be a lie, but the blog has taken a serious back-seat for a while. Time to bring it back! If you’re new here – check out some of the old classics here.

In an effort to NOT be one of those food bloggers who begins a recipe with 4 paragraphs of a life story, let’s get into it. I was craving something super cozy over the weekend and this soup hit the spot. I originally planned it without the ham, but Casey suggested it and it just made sense.

What You Need:

• 1 lb cubed ham
• 4 medium russet potatoes
• 2 small heads of fresh broccoli (you could use frozen too)
• 1 medium yellow onion
• 3 cloves of garlic
• 1 cup cheddar cheese – we used. medium but sharp would be great too
• 1/4 cup of heavy cream
• 32 oz chicken stock
• 4 cups water
• 1 tbsp olive oil
• S&P to taste

*Makes approximately 8 servings*

Directions

1. Start by sautéing your diced onion and garlic in the olive oil for 4-5 minutes until the veggies are translucent. Next add in the chicken stock, diced potatoes, water and salt and pepper. Bring to a simmer and cook until the potatoes are fork-tender (about 20 minutes or so).
2. This is optional but I took an emersion blender and zipped the soup for about 30 seconds to break up some of the bigger vegetables.
3. Add in your ham and continue to simmer for another 10 minutes or so.
4. Lastly, add in the cheese and heavy cream and taste for seasoning.

Top with fresh parsley, bacon or sour cream (all optional, all delicious). I also toasted up a loaf of sourdough bread and slathered it in butter. This seriously hit the spot on a chilly winter Sunday.

Until next time!

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