Instant Pot Potato & Ham Cheesy Chowder
Cozy Up With Our Delicious Ham and Potato Soup!
Looking for a comforting and easy dinner or lunch option? Our Ham and Potato Soup is the perfect solution! This recipe is a family favorite, combining the creamy goodness of potatoes with savory ham and fresh vegetables. It’s incredibly simple to make, especially with the help of an Instant Pot, but can easily be adapted for stovetop cooking as well.
This soup is more than just a meal; it’s a hug in a bowl. It’s perfect for chilly evenings, comforting when you’re feeling under the weather, or simply a satisfying way to use up leftover ham. The best part? It comes together quickly, making it ideal for busy weeknights. We love how versatile it is – feel free to adjust the vegetables to your liking or add a swirl of cream for extra richness.
Why You’ll Love This Recipe:
- Easy & Quick: Ready in under an hour, with minimal effort.
- Comfort Food Classic: A hearty and satisfying soup that everyone will enjoy.
- Versatile: Easily customizable with your favorite vegetables and seasonings.
- Great for Leftovers: Perfect for using up leftover ham from holidays or roasts.
Tips for the Best Ham and Potato Soup:
- Potato Choice: Russet, red, or baby potatoes all work wonderfully. Leaving the skins on adds extra nutrients and texture.
- Ham It Up: Don’t be afraid to experiment with different types of ham. Smoked ham adds a lovely depth of flavor.
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little kick.
- Creamy Dreamy: For an extra creamy soup, blend a portion of the soup with an immersion blender before adding the ham and carrots.
Frequently Asked Questions
Q: Can I make this soup on the stovetop?
A: Absolutely! Sauté the onion and celery in a large pot, then add the potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender. Proceed with adding the ham and carrots as directed.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly. Allow the soup to cool completely before transferring it to freezer-safe containers. It’s best to freeze without any dairy added.
Q: What kind of ham works best?
A: Any cooked ham will do! Leftover holiday ham is perfect, but you can also use diced ham from the deli.
Q: Can I add other vegetables?
A: Definitely! Feel free to add other vegetables like leeks, parsnips, or green beans.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free. Just double-check that your chicken broth is also gluten-free.
Ham and Potato Soup
Ingredients
- 5 medium Potatoes Russet, red, or baby potatoes work well. Peel or scrub well if leaving skin on.
- 1 medium Onion
- 2 stalks Celery Or a sprinkle of celery seed as a substitute.
- 4 cups Chicken Broth
- 1 tsp Salt Adjust to taste, be cautious if omitting ham.
- 1/2 tsp Black Pepper
- 1-2 cups Cooked Ham Cubed or leftover from Easter/Christmas dinner.
- 1 cup Carrots Baby carrots cut up or matchstick carrots work well.
Instructions
- Combine potatoes, onion, celery, chicken broth, salt, and pepper in an Instant Pot.
- Cook on manual setting for 10 minutes, followed by a quick release.
- Remove the lid and add ham and carrots, mixing well.
- Heat through as the ingredients combine with the initial ingredients.
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