I have never been able to make a good potato soup. This is now my new go to recipe.Even the kids ate 2 helpings. I didn't have any dinner rolls so I made quick drop biscuits with Bisquick and they gave it a wonderful taste and texture. I do have to suggest not to use dried thyme in this recipe. I didn't have fresh, so I used what was on hand. If I had to do it again without fresh thyme, I would leave it out all together. It was just way too earthy tasting for us.
Loaded Potato Soup
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Made with leftover ham, mashed potatoes, sweet peas, dinner rolls.
- 2 tablespoons butter
- 1 cup diced smoked ham
- 4 sliced green onions
- 1 garlic clove, minced
- 2 cups mashed potatoes
- 1 (14-oz.) can low-sodium chicken broth
- 1 cup milk
- 1/3 cup sweet peas
- 2 teaspoons chopped fresh thyme
- Salt and pepper
- 2 cups torn dinner rolls
- 1 cup (4 oz.) shredded Cheddar cheese
- Preheat broiler. Melt butter in a 3-qt. saucepan; add diced ham, sliced green onions, and minced garlic. Sauté until golden. Stir in mashed potatoes, chicken broth, milk, peas, and chopped fresh thyme. Bring to a boil; reduce heat. Simmer 8 minutes or until thickened. Season with salt and pepper. Spoon into 4 broiler-safe bowls. Top with torn dinner rolls; sprinkle with shredded Cheddar cheese. Place bowls on a baking sheet. Broil 3 minutes or until golden brown.
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