Description
This Creamy Loaded Potato Soup with Crispy Beef Ham is a comforting and hearty dish perfect for chilly days. Made with tender russet potatoes, rich cream, savory diced beef ham, and topped with cheddar cheese, green onions, and sour cream, this soup blends creamy textures with a deliciously crispy meat topping to satisfy your comfort food cravings.
Ingredients
Scale
Main Ingredients
- 4 cups starchy potatoes, diced (Russets are ideal for creaminess)
- 1 cup beef ham, diced (Crisp until browned)
- 2 tablespoons butter (Can substitute with olive oil)
- 1 medium onion, diced (Yellow or white onions preferred)
- 2 cloves garlic, minced (Fresh for best flavor)
- 4 cups chicken or vegetable broth (Low-sodium recommended)
- 1 cup milk or heavy cream (Use plant-based options if needed)
- 1 cup cheddar cheese, shredded (Omit for dairy-free)
- 2 tablespoons green onions, chopped (Chives can be used as an alternative)
- 1/2 cup sour cream (Greek yogurt is a healthier substitute)
Instructions
- Prepare Ingredients: Peel and chop the potatoes into small cubes, dice the onions finely, and mince the garlic cloves to get everything ready before cooking.
- Cook Beef Ham: Heat a splash of oil in a large pot over medium heat. Add the diced beef ham and cook until it becomes crispy and browned, about 5 to 7 minutes. Remove the ham from the pot and set it aside.
- Sauté Onions and Garlic: In the same pot, melt the butter. Add the diced onions and minced garlic, sautéing them until the onions become translucent and fragrant, which will take about 3 to 4 minutes.
- Cook Potatoes: Add the diced potatoes to the pot then pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook until the potatoes are tender, approximately 20 minutes.
- Blend Soup: Once the potatoes are soft, use an immersion blender directly in the pot to puree the soup until it reaches a smooth, creamy consistency.
- Add Cream and Season: Return the blended soup to medium heat, stir in the milk or heavy cream, and heat through gently. Adjust seasoning by adding salt and pepper to taste.
- Serve and Garnish: Ladle the hot creamy soup into bowls. Top each serving with the crispy beef ham, shredded cheddar cheese, chopped green onions, and a dollop of sour cream for added richness.
Notes
- Russet potatoes are preferred for their creamy texture when cooked and pureed.
- For a dairy-free option, substitute the milk, cream, cheese, and sour cream with plant-based alternatives.
- Low-sodium broth is recommended to control the saltiness of the soup.
- Greek yogurt is a healthier alternative to sour cream for topping.
- An immersion blender makes the pureeing process quick and easy directly in the pot.
