Easy Ham and Hashbrown Soup Recipe. This homemade ham and potato soup is made in 35 minutes using frozen hash brown potatoes and leftover ham.
This is one of the easiest ham and potato soup recipes. No cutting and dicing potatoes since we use frozen diced hashbrowns. Otherwise we use all fresh ingredients such as heavy cream, butter and chicken broth in this ham and potato soup.
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This homemade ham and hashbrown soup recipe is rich in flavor but only takes about 10 minutes actual hands on time. It’s a great way to use leftover ham.
Ham and Hashbrown Soup Recipe
Ingredients:
- ¼ cup butter
- ½ cup onion, fine
- 2 cups diced ham
- 1 clove garlic, minced
- 1 32-ounce package frozen diced hashbrown potatoes
- 32 ounces chicken broth
- 1 teaspoon dried parsley flakes
- 3 cups heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Salt
- Black pepper
Equipment Needed:
- Large Saucepan
- Measuring Cups
How to make this Ham and Hashbrown Soup:
Add ¼ cup (½ stick or 4 tablespoons) of butter in a large saucepan. Place over medium heat and cook until butter is melted.
When the butter is melted, add the chopped onions and sauté until tender and translucent, about five minutes.
Add your chopped ham and minced garlic to the onion butter mixture and cook an additional one to two minutes.
Pour in the hash brown potatoes and the chicken broth and gently stir to combine. Bring the ham and hashbrown soup to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender.
Add the heavy cream, and the cornstarch that is mixed with water and the parsley. Stir to combine all ingredients.
Continue simmering until the soup has thickened, around 10 minutes. Salt and pepper to taste.
Serve immediately with either crackers or crusty bread on the side. This ham and hash brown soup recipes makes 8 servings.
Other Soup Recipes:
- Spicy Chicken Tortilla Soup
- Hamburger Vegetable Soup
- Italian Vegetable Soup
- Cheesy Crockpot Potato Soup
- Amish Potato Soup
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Ham and Hashbrown Potato Soup
Equipment
- Large Sauce Pan
Ingredients
- ¼ cup butter
- ½ cup onion finely chopped
- 2 cups diced ham
- 1 clove garlic minced
- 1 32-ounce package frozen diced hashbrown potatoes
- 32 ounces chicken broth
- 1 teaspoon dried parsley flakes
- 3 cups heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Salt
- Black pepper
Instructions
- Add ¼ cup (½ stick or 4 tablespoons) of butter in a large saucepan. Place over medium heat and cook until butter is melted.
- When the butter is melted, add the chopped onions and sauté until tender and translucent, about five minutes.
- Add your diced ham and minced garlic to the onion butter mixture and cook an additional one to two minutes.
- Pour in the hash brown potatoes and the chicken broth and gently stir to combine. Bring the ham and hashbrown soup to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender.
- Add the heavy cream, and the cornstarch mixed with water and the parsley. Stir to combine all ingredients.
- Continue simmering until the soup has thickened, around 10 minutes. Add salt and black pepper to taste
- Serve immediately with either crackers or crusty bread on the side. This ham and hash brown soup recipes makes 8 servings.
Nutrition
