Ingredients
Scale
- 1 pound potatoes, peeled and diced
- 1 cup diced ham
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for about 5 minutes until softened. Add garlic and cook for another 30 seconds.
- Pour in chicken broth and stir in potatoes, ham, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer for 15 to 20 minutes until potatoes are tender.
- Blend part of the soup using an immersion blender or standard blender for a creamy consistency.
- Stir in heavy cream and shredded cheddar cheese until melted and combined.
- Serve hot in bowls garnished with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg