~ POTATO, HAM & BEAN SOUP ~

~ Potato, Ham & Bean Soup ~ image

Provided by Cassie *

Time 55m

Number Of Ingredients 16

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2 Tbsp butter
1 c each - slivered or shredded carrots and chopped onion
1/2 c sliced celery
2 Tbsp chunky garlic paste or minced garlic
3 - 4 medium potatoes, peeled and cubed
1 Tbsp parsley paste or chopped parsley
salt & pepper - to taste
dried thyme - 1/2 tsp - optional
2 - 15.5 oz cans, great northern beans, drained and rinsed. - smash up one can of beans with potato masher
48 oz chicken broth
1 1/2 tsp better than buillion chicken flavored paste - or dried buillion
1 1/2 Tbsp flour
1 c sour cream
3/4 c heavy cream
4 - 6 oz shredded cheddar cheese
1 c cubed, cooked ham

Steps:

1. In a dutch oven, over medium heat - melt butter. To this add the onion, celery, carrots and garlic. Salt and pepper. Cook and stir until veggies are beginning to become tender.
2. Once veggies are cooked, add the broth, bullion, potatoes, thyme if using and parsley. Bring to a boil and then simmer until potatoes are tender. ( About 25 minutes.)
3. Smash 1 can of beans with potato masher and set aside.
4. Once potatoes are tender, stir in whole and smashed beans. Stir. Continue simmering, another 5 minutes. Add ham and stir.
5. Mix together the sour cream, cream, and flour.
6. Stir this mixture into the potato mixture and then add the cheese, stir until melted. I then took my potato masher and twice smashed down the soup mixture, just enough to smash some of the potatoes. You can skip this part, just makes the soup a little thicker.
7. Now, taste soup and adjust salt and pepper accordingly.
8. Serve in individual bowls and add some shredded cheese if desired.