If you’re looking for a soul-warming bowl that delivers big comfort with every spoonful, you have to try this Creamy Loaded Potato Soup with Crispy Beef Ham Recipe. Imagine velvety smooth potatoes mingling with rich creaminess, topped off by the irresistible crunch of crispy beef ham, melted sharp cheddar, and a touch of fresh green onion brightness. It’s the kind of soup that feels like a hug in a bowl, perfect for chilly evenings when you want something hearty, satisfying, and effortlessly delicious.
Ingredients You’ll Need
All the ingredients in this Creamy Loaded Potato Soup with Crispy Beef Ham Recipe are simple staples, but each one plays a crucial role. From the starchy potatoes that create that luscious base, to the buttery onions and garlic that add depth, every element is essential for creating the perfect texture, flavor, and color.
- 4 cups starchy potatoes, diced: Russets are ideal for the perfect creamy texture.
- 1 cup beef ham, diced: Crisp until browned to add a delightful crunch and smoky flavor.
- 2 tablespoons butter: Adds richness and helps soften the onions; olive oil works as a great substitute.
- 1 medium onion, diced: Yellow or white onions bring sweetness and aroma.
- 2 cloves garlic, minced: Fresh garlic is a must for savory depth.
- 4 cups chicken or vegetable broth: Low-sodium is best to control the saltiness.
- 1 cup milk or heavy cream: Cream or plant-based alternatives add that luscious silkiness.
- 1 cup cheddar cheese, shredded: Perfect for melting on top — omit for dairy-free options.
- 2 tablespoons green onions, chopped: Brightens and adds a light crunch; chives are a tasty alternative.
- 1/2 cup sour cream: Adds tang and creaminess; Greek yogurt is a healthier substitute.
How to Make Creamy Loaded Potato Soup with Crispy Beef Ham Recipe
Step 1: Prep Your Ingredients
Start by peeling and chopping your potatoes into small cubes so they cook evenly and blend smoothly. Dice the onions finely so they melt right into the soup, and mince the garlic fresh for that unmistakable aromatic punch that will infuse the whole dish.
Step 2: Crisp Up the Beef Ham
In a large pot, warm a splash of oil over medium heat, add the diced beef ham, and cook until it’s crispy and beautifully browned, about 5 to 7 minutes. This step is key—it gives the soup a contrast in texture and a smoky, savory flavor that’s absolutely addicting. Once done, remove the ham and set it aside for the topping.
Step 3: Sauté the Aromatics
In the same pot, melt the butter and toss in the diced onions and minced garlic. Cook them until the onions turn translucent and release their natural sweetness, about 3 to 4 minutes. This builds a flavorful foundation for the soup.
Step 4: Cook the Potatoes
Add the chopped potatoes into the pot, then pour in the chicken or vegetable broth. Bring the mixture to a boil before lowering the heat to a simmer. Let it cook gently until the potatoes are tender and perfect for blending, about 20 minutes.
Step 5: Blend to Creamy Perfection
Use an immersion blender right in the pot to puree the soup until it’s beautifully smooth and creamy. This step is where the soup earns its velvety texture that makes every spoonful a delight.
Step 6: Add the Cream and Season
Return the blended soup to medium heat and stir in the milk or cream. Warm it through gently and adjust the seasoning with salt and pepper to taste. Now you have the classic base of the Creamy Loaded Potato Soup with Crispy Beef Ham Recipe ready for its finishing touches.
Step 7: Serve with Toppings
Ladle the luscious soup into bowls and lavish each serving with crisped beef ham, melted cheddar cheese, bright green onions, and a generous dollop of sour cream. Each topping plays off the creamy base in such a satisfying way.
How to Serve Creamy Loaded Potato Soup with Crispy Beef Ham Recipe
Garnishes
Finish your soup with toppings that add texture, flavor, and a visual appeal. The crispy beef ham ensures a savory crunch whereas shredded cheddar melts just enough for gooey bites. Freshly chopped green onions or chives bring a fresh herbal note, and a spoonful of sour cream (or Greek yogurt) adds a luscious tang that balances the richness perfectly.
Side Dishes
This hearty soup pairs wonderfully with crusty bread, garlic toast, or even a light side salad with a tangy vinaigrette. These sides complement the soup’s luxurious texture without overpowering it and make for a fulfilling meal.
Creative Ways to Present
Serve your soup in rustic bread bowls for a cozy presentation, or drizzle a bit of smoky paprika oil on top for an extra flavor boost. For a fun twist, add a sprinkle of crispy bacon bits or crack a little black pepper just before serving to wake up the palate.
Make Ahead and Storage
Storing Leftovers
After enjoying your soup, store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh and the texture just as creamy, so you can easily reheat it the next day without losing any deliciousness.
Freezing
You can freeze the soup for longer storage by pouring it into freezer-safe containers or bags. Remember to leave space for expansion, then freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your soup on the stovetop over low to medium heat, stirring occasionally to maintain smoothness. Adding a splash of milk or broth during reheating can help bring back the creamy texture perfectly without it becoming too thick or heavy.
FAQs
Can I use other types of ham instead of beef ham?
Absolutely! While beef ham gives a unique smoky flavor, you can swap it with cured pork ham, Canadian bacon, or even smoked sausage for a different but equally tasty twist.
Is there a dairy-free version of this Creamy Loaded Potato Soup with Crispy Beef Ham Recipe?
Yes! Use plant-based milks like almond or oat milk and skip the cheddar or use dairy-free cheese alternatives. You can also substitute sour cream with coconut yogurt or a cashew cream for that creamy finish.
How do I make this soup thicker or thinner?
If you want thicker soup, reduce the broth slightly or add a few more potatoes. For a thinner consistency, add extra broth or milk while cooking or reheating until you hit your preferred texture.
Can I make this recipe in a slow cooker?
You sure can! Cook the diced potatoes, onions, garlic, beef ham, and broth on low for 6-8 hours, then blend and stir in cream before serving. It’s a great hands-off option with equally delicious results.
What toppings can I add besides the ones listed?
Feel free to get creative! Crumbled crispy bacon, sautéed mushrooms, fresh herbs like parsley or dill, or even a sprinkle of smoked paprika make excellent toppings for extra flavor and texture layers.
Final Thoughts
Trying out this Creamy Loaded Potato Soup with Crispy Beef Ham Recipe is like discovering a little bowl of comfort and joy that you can come back to again and again. It’s simple, satisfying, and utterly delicious — perfect for sharing with friends or cozying up on your own. Go ahead and dive into making it; you won’t regret having this classic, creamy goodness in your recipe collection!
Print
Creamy Loaded Potato Soup with Crispy Beef Ham Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Loaded Potato Soup with Crispy Beef Ham is a comforting and hearty dish, perfect for chilly days. Featuring tender starchy potatoes blended into a smooth, creamy base and topped with crispy beef ham, shredded cheddar cheese, green onions, and sour cream, this soup offers a delightful mix of textures and flavors. Easy to prepare in just 45 minutes, it makes a satisfying meal for four.
Ingredients
Soup Base
- 4 cups starchy potatoes, diced (Russets are ideal for creaminess)
- 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)
- 2 tablespoons butter (Can substitute with olive oil)
Toppings
- 1 cup beef ham, diced (Crisp until browned)
- 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 the Vegetables: Start by peeling and chopping your potatoes into small cubes, dicing the onions finely, and mincing the garlic to ensure even cooking and flavor distribution.
- Cook the Beef Ham: In a large pot, heat a splash of oil over medium heat and add the diced beef ham. Cook until the ham is crispy and browned, about 5-7 minutes, then remove it from the pot and set aside for garnish.
- Sauté Onion 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, approximately 3-4 minutes, which builds the foundational flavor.
- Add Potatoes and Broth: Toss the chopped potatoes into the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 20 minutes, ensuring a soft texture for blending.
- Blend the 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 Dairy and Season: Return the pot to medium heat and stir in the milk or heavy cream. Heat gently through without boiling, then adjust seasoning with salt and pepper to taste for a balanced flavor.
- 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 or Greek yogurt if preferred, adding layers of texture and richness.
Notes
- For a dairy-free version, omit the cheddar cheese and substitute milk/cream with plant-based alternatives such as almond or oat milk.
- Greek yogurt serves as a healthier alternative to sour cream, providing creaminess with less fat.
- Use low-sodium broth to control salt levels in the soup.
- If an immersion blender is not available, carefully transfer portions of the soup to a standard blender and puree in batches.
- Russet potatoes are preferred for their starchy nature, which contributes to the soup’s creamy texture.
