Dutch Oven Ham and Potato Soup with Cream of Celery
A creamy one pot soup with cubed ham, russet potatoes, and carrots, finished with half and half.
Equipment
- Large Dutch oven
- Wooden spoon
- Sharp knife
- vegetable peeler
Ingredients
- 3 tbsp unsalted butter
- 1 lb cooked ham cut into small cubes
- 1 cup sliced carrots
- 1 tbsp minced garlic
- 3 large russet potatoes peeled and cubed, about 1 1/2 lb
- 2 cups low sodium vegetable broth
- 1 can condensed cream of celery soup about 10 oz
- 1 cup half and half at room temperature
- ¼ tsp freshly ground black pepper for garnish
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Melt the butter. Warm 3 tablespoons butter in the Dutch oven over medium heat for 1 minute until foamy.
- Cook the ham mixture. Add 1 pound ham, 1 cup carrots, and 1 tablespoon garlic and stir for 3 to 5 minutes until the carrots soften at the edges.
- Add the soup base. Stir in 3 potatoes, 2 cups broth, and 10 ounces cream of celery soup until smooth, then bring to a low boil.
- Simmer. Cook uncovered for 15 to 18 minutes, stirring often, until the potatoes are fork tender.
- Finish. Remove from the heat, stir in 1 cup half and half, and serve topped with 1/4 teaspoon pepper and 2 tablespoons parsley.
Notes
Substitutions: Use cream of mushroom soup in place of cream of celery soup, and heavy cream for the half and half.
Tips: Skip added salt because the ham and canned soup already season the pot.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze.