Creamy Ham and Potato Soup with Greek Yogurt
Incredibly creamy ham and potato soup made creamy by Greek yogurt and given a beautiful color by paprika. This soup is not only delicious but healthier than other creamy soups and quick to make!
Ingredients
- 4 tablespoon olive oil split 2 tablespoon for ham, 2 tablespoon for sautéing vegetables
- 3 cups ham cubed and cooked on stovetop
- 3 cups cubed russet potatoes peel potatoes
- 1 ¾ cups sliced carrots
- 1 ½ cups diced yellow onion
- 2 tablespoon garlic about 4 large cloves
- ¾ cup celery stalks and leaves I use about ½ cup leaves and only ¼ cup stalks
- ¼ teaspoon sea salt
- ½ teaspoon paprika
- 1 teaspoon garlic powder
- freshly ground black pepper to taste
- 3 ½ cups low sodium vegetable broth
- 1 ½ cups full fat plain Greek yogurt
- 2 tablespoon flour
- optional garnish: smoked paprika
Instructions
Cook Ham (even ready to eat ham)
- Add 2 tablespoon olive oil to a large skillet and heat to low-medium heat (about level 2-3). Should sizzle when you add the ham.
- Once hot, add 3 cups cubed ham (cooked, not completely raw). Cook for about 5-6 minutes without touching it and without a lid on skillet. Stir, and continue cooking for another 5 minutes untouched. This will help you get a nice cook on each side. Set aside.
Start Soup
- In a large saucepan (I use an 8 qt. Corning Ware), add 2 tablespoon olive oil and heat to medium-low heat (level 3).
- Once hot, add all prepped vegetables (carrots, onion, garlic, celery, potato). Sauté for about 5 minutes. Stir and add salt, pepper, paprika, garlic powder and combine well. If vegetables start to stick a bit don't worry!
- Add vegetable broth, stir, and cook for another few minutes, then add cooked ham. (see note about partially blending to thicken prior to adding ham).
- In a small bowl combine yogurt and flour.
- Add yogurt/flour to soup, combine gently, and decrease heat to low heat. Cook for about another 20 minutes.
- After a total of 40 minutes cooking, turn off.
- Enjoy as is your top with smoked paprika
Notes
*Option to increase flour for thicker soup or eliminate all flour and blend a portion of the soup just prior to adding ham to thicken.
Tried this recipe?Let us know how it was!