Creamy Ham and Potato Soup

I am such a sucker when it comes to rainy days. I want to cuddle up under a warm blanket all day, drink hot chocolate, open a window to watch the rain pour down, and eat a warm cup of soup. I decided I could use up the left over honey baked ham that we had from Christmas dinner and make up a delicious ham and potato soup along with some homemade bread bowls. Everything turned out so good and was a wonderful compliment with the cold, rainy, winter night. 

Creamy Ham and Potato Soup

Recipe adapted from Chef-in-training.com 

 Ingredients:

6 russet potatoes

4-5 cups chopped ham (I used a honey baked ham but a ham steak would work too)

1/3 cup diced onion

1/3 cup diced celery

1/3 cup diced carrots

1/2 cup butter

1/2 cup flour

4 cups milk

2 cups half and half

1 tsp salt

1/2 tsp pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp minced garlic

1 cup sour cream

Toppings:

chopped green onions

cheese

chopped ham

Direction:

Wash, peel, and dice your potatoes in a large pan along with onion, celery, and carrots until soft. Once they are done drain the excess water out. In a large sauce pan melt butter. Once your butter is melted add flour and mix well until a paste is formed. Slowly add milk and the half and half. Stir constantly on medium heat until it becomes thickened. It takes a little while so be patient. Stir in salt, pepper, garlic powder, garlic, and onion powder. Add potatoes, carrots, onion and celery along with 1 cup of sour cream and ham. Stir until well incorporated. 

Serve warm with a hard roll or a homemade bread bowl.  Top it off with some cheese, diced green onion, and chopped ham.

If taking it to a party place soup in a crock pot to keep warm until ready to serve.