HAM & POTATO SOUP made with leftover Thanksgiving ham

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt butter in a large pot over medium heat.

Add diced onion, celery, and carrot; sauté until softened.

Stir in minced garlic and cook until fragrant.

Sprinkle flour over the vegetables and stir to combine; cook for a couple of minutes.

Gradually whisk in chicken broth, ensuring no lumps remain.

Add diced potatoes, ham, bay leaves, thyme, salt, and black pepper; bring to a boil.

Reduce heat to low and simmer until potatoes are tender.

Remove bay leaves and stir in heavy cream; heat through without boiling.

Top with shredded cheese and green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens