Rebecca’s Ham and Potato Soup

If your family is anything like mine, news of an old-fashioned BLIZZARD means you stock up on food about two days early (because everyone else will do their shopping last minute), prep up a bunch of single-serving easy-to-reheat munchies, and sit back as the snow flies.

Also, if your family is anything like mine, that means you’ll be living on leftovers for a very nice while. Because you need to make room in the fridge before you can fit anything else in it. 🙂

So in that spirit – and because I bought too many potatoes for last week’s knoephla soup – I decided that I’d try a recipe that my mother picked up from one of her coworkers and politely pushed off on me to attempt. The end result is one of the easiest soups I have put together to date, and one of the most delicious. You know those boxes of instant mashed potatoes, the ones that come in flavors like Garlic & Herb, or Four Cheese, or whatnot? This soup tastes like what those WANT to be. It’s thick, it’s creamy, and very nummy!

Mashed potatoes, in soup form!

If you have a kid who absolutely loves mashed potatoes and hates veggies, or just have a bunch of fixins left over from your Easter/Christmas/Holiday/family get-together, this recipe is PERFECT.

Oh, and like all of my recipes, it’s very GF-friendly.


  • 6 cups potatoes, peeled and chopped
  • 3 cups of water or chicken broth (maybe more)
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1/2 cup onion, diced
  • 1 lb ham, shredded or cut into strips
  • 2 tsp parsley
  • Mrs Dash, original spice blend
  • 1/2 cup milk (I use lactose-free)
  • 1/4 cup – 1/2 cup cornstarch
  • 1 cup – 2 cups shredded cheddar, or 1 lb Velveeta


  1. In a large pot or Dutch oven, combine potatoes, veggies, ham, spices, and chicken broth. You might need to add more liquid until potatoes are nearly covered.
  2. Bring to a boil and simmer until meat is cooked and veggies are tender, about 20 minutes.
  3. In another bowl, gradually add milk to cornstarch and stir until well blended. Add to soup and cook until soup thickens.
  4. Turn off burner and add cheese to taste. (1 cup = slightly cheesy, 1 1/2 cup = cheesy, 2 cup = very cheesy!)
  5. Stir until cheese is melted.

Makes approximately 10 1-cup servings.


About C.N. Wolf

Vaguely humanoid, often inquisitive, moderately bizarre. Also called a writer. View all posts by C.N. Wolf

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