It's still winter so that means that it's still soup season!
I've been asked, "How do I eat more veggies when I don't like them?"
A very fair question. Some of us are just picky!
Soups are always a great excuse to sneak in veggies if you're not usually a veggie person. Those veggies are easier to eat when it's part of a big jumble of things.
The veggies in this soup are pretty conservative. Corn, potatoes, red pepper, carrots and celery. Get creative, though, and add more to this soup to boost that veggie impact!
Ham & Potato Soup
2 Tbsp butter
1 onion, diced
2 cloves garlic, minced
2 large carrots, peeled and diced
2 stalks celery, diced
1/2 red pepper, seeded and diced
8 oz ham, diced
2 cups corn
1 1/2 pounds russet potatoes (about 2-3 potatoes), peeled and diced
1 tsp dried thyme
2 cups chicken broth
Salt and pepper to taste
2 cups milk (or heavy cream)
Optional toppings: sliced green onion
Instant Pot Directions
1) Set the Instant Pot to Sauté function. Add butter, onion, garlic, red pepper, carrots and celery to the pot. Sauté the veggies until onion becomes translucent.
2) Add the ham, corn, potatoes, thyme and broth to the pot. Set Instant Pot to Manual for 10 minutes. Allow pressure to release naturally.
3) Once pressure has been released, unlock and open the lid. Add milk or cream to the pot. Set to Sauté function and simmer to thicken the soup. Season with salt and pepper to taste.
1) Heat a large pot or dutch oven over medium-high heat. Melt in butter. Once butter is simmering, add onion, garlic, carrots, celery, and red pepper. Cook until onion becomes translucent.
2) Add ham, corn, potatoes, thyme, broth and milk to the pot. Bring to a boil then reduce the heat to medium-low. Cover and simmer for about 20 minutes, stirring occasionally, until potatoes are cooked through.
3) Season with salt and pepper to taste. Enjoy!