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Golden Potato and Ham Soup Recipe
Golden Potato and Ham Soup Recipe photo by Taste of Home

Golden Potato and Ham Soup Recipe

Publisher Photo
“I have requests for this soup for lots of family events and especially deer camp. If you're in the mood for comfort food, this is the recipe for you!”—Shelly Woods, Blissfield, Michigan
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 8 servings

Ingredients

  • 6 cups cubed Yukon Gold potatoes
  • 2 cups water
  • 1 cup sliced celery
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 2 teaspoons dried parsley flakes
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, divided
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • 1 cup cubed fully cooked ham
  • 1/3 cup real bacon bits

Nutritional Facts

1-1/3 cups equals 401 calories, 19 g fat (11 g saturated fat), 57 mg cholesterol, 1,666 mg sodium, 36 g carbohydrate, 3 g fiber, 22 g protein.

Directions

  1. In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender.
  2. Meanwhile, in a small bowl, combine flour and 1/4 cup milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and remaining milk until cheese is melted. Add ham and bacon; heat through. Yield: 8 servings (2-3/4 quarts).
Originally published as Golden Potato Soup in Simple & Delicious March/April 2008, p59

Nutritional Facts

1-1/3 cups equals 401 calories, 19 g fat (11 g saturated fat), 57 mg cholesterol, 1,666 mg sodium, 36 g carbohydrate, 3 g fiber, 22 g protein.

Reviews for Golden Potato and Ham Soup

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 12, 2012

My whole family loved this! I made it with Club Sandwiches and a fruit salad. I would make this again.

MY REVIEW
Reviewed Aug. 9, 2011

Easy enough to make on a busy Monday evening for dinner.

MY REVIEW
Reviewed Feb. 26, 2011

I have made this soup over 15 times, does that tell you anything?

MY REVIEW
Reviewed Jan. 19, 2010

I changed the Velveeta for 8oz of cheddar and it came out great.

MY REVIEW
Reviewed May. 19, 2009

Made this despite my dislike of velveeta and was pleasantle surprised and pleased. Really great, comforting soup and the velveeta taste mellows out with time. Leftovers tasted even better, you couldn't tell there was velveeta in it. I'll definitely make this again.

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