Creamy Ham and Potato Soup Recipe: No Cream Needed

Ingredients

• A measure of vegetable oil to sauté
• Diced potatoes, around half a dozen
• Celery stalks, including their leafy greens, roughly chopped
• A can of white kidney beans, drained and washed, weighing about 19 ounces
• Chopped onion, approximately a quarter
• Garlic, finely minced, half a teaspoon
• Generous 8 cups of chicken broth
• A substantial ham bone with meat
• Cooked ham, chopped to fill a cup
• Frozen corn kernels, a cup in measure

Step 1

In a large soup pot over medium heat, heat vegetable oil and sauté a flavorful mix of potatoes, celery, white kidney beans, onion, and garlic until the onion turns golden brown, which usually takes around 10 to 15 minutes.

Step 2

Once the veggies are nicely cooked, pour in chicken broth followed by adding a ham bone to infuse rich flavor into the soup. Allow the pot to come to a gentle boil, filling the kitchen with enticing aromas.

Step 3

Turn the heat down to low and let the soup simmer until the potatoes reach a tender consistency, typically about 20 minutes. At this stage, carefully remove the ham bone along with 2 cups of the cooked vegetables and kidney beans for further preparation.

Step 4

Transfer the reserved 2 cups of veggies and beans to a blender, blending them into a smooth puree that will add a velvety texture to the soup.

Step 5

Bring everything together by stirring in the chopped ham and the pureed vegetable mix. Add corn to the pot, allowing all the flavors to meld together beautifully. Just before serving, ensure the soup is heated through to perfection. Enjoy your delicious and hearty homemade soup!