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
Scale
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.
