Ingredients
Scale
- 2 cups diced ham (Leftover ham works great!)
- 4 medium potatoes (Peeled and diced)
- 1 medium onion (Chopped)
- 3 cloves garlic (Minced)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper (To taste)
- Chopped parsley (For garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Next, add the diced ham and cook for another 2-3 minutes, allowing it to absorb the flavors.
- Stir in the diced potatoes and thyme, then pour in the chicken broth. Bring the mixture to a boil.
- Lower the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the heavy cream. Allow the soup to heat through, then season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley for a fresh touch.
- Prep Time: 10
- Cook Time: 30