Flavorful and cozy with just a little heat, leftover ham goes a long way in this humble brothy potato soup. Ham sautéed with garlic, thyme, celery, carrots and onion, simmered in a rich broth with potatoes until perfectly tender. You’re going to love this on a cold winter night!

INGREDIENTS – serves 2-3

2T olive oil
1/2c ham, 1/4″ cubed
1/2 onion, diced
2-3 celery stalks, diced
1 carrot, diced
1/4t salt
1/4t garlic powder
1/4t thyme
1/4t red pepper flakes (or less)
2 Yukon gold potatoes, 1″ cubed
4c broth, chicken or veg


Bring a med-large pot to med-high heat. Saute the ham in olive oil until crisp on most sides then add the onion, celery and carrot with the salt, garlic powder, thyme and red pepper flakes, cook for 3-4 minutes until softened. Stir in the potatoes then pour in broth. Stir everything together and bring to a simmer. Allow to cook for 20-30 minutes, until the potatoes are cooked.


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