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Why This Recipe Is So Popular
This soup is hearty and comforting without using any cream. It’s packed with tender ham and soft potatoes, making it perfect for chilly days. The flavors are rich and satisfying, yet light enough to enjoy any time.
Quick Kitchen Tips
- Use leftover ham or smoked ham for the best flavor.
- Cut potatoes into even pieces to ensure they cook evenly.
- Simmer the soup gently to let the flavors meld without breaking down the potatoes too much.
- Cut potatoes into even pieces to ensure they cook evenly.
- Simmer the soup gently to let the flavors meld without breaking down the potatoes too much.
Step 1
Lightly heat some vegetable oil in a large soup pot over medium heat. Add the potatoes, celery, white kidney beans, onion, and garlic, and cook everything until the onion turns a nice light brown, about 10 to 15 minutes. Next, pour in the chicken broth and drop in the ham bone. Bring the soup up to a boil, then lower the heat and let it simmer gently until the potatoes are tender, which should take around 20 minutes.
Step 2
Once the potatoes are soft, take out the ham bone and scoop out about 2 cups of the vegetables and beans. Blend this portion until smooth, then stir the chopped ham back into the soup. Pour in the pureed veggies and beans along with the corn, and let everything warm through before ladling it into bowls. Enjoy!
Great Ways To Serve
Serve this soup with warm crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs like parsley or chives on top adds a nice touch of color and freshness.
Leftover Storage Guide
Let the soup cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days. You can also freeze portions for up to 2 months; just thaw and reheat gently before serving.
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