Baked Potato Soup With Ham and Corn

By: Amber Grangroth

We celebrated Easter this past weekend with family and friends. Everyone brought delicious dishes to share, and I made a ham, baked potatoes, corn, and dutch oven sourdough bread. My husband smoked a brisket, and it turned out absolutely amazing!

I made extra baked potatoes so I could make baked potato soup using leftovers from Easter. First, I removed the skins from the potatoes using a pairing knife. A spoon works well if the potatoes are still warm, but mine had been in the fridge overnight. Then, I chopped the potatoes into bite-sized chunks and set aside.

Next, I added avocado oil (you could also use butter) and flour to my dutch oven to make a roux. (I would typically sauté half an onion and a couple stalks of celery finely chopped until tender before adding the flour but I didn’t have any!) Next I added milk, salt, pepper, garlic powder and onion powder to taste. I’ll be honest here I eyeball everything, then taste and adjust as needed!

Once it came to a boil, I added the potatoes and what leftover corn I had. And let simmer stirring occasionally to prevent sticking to the bottom until heated through. I turned off the burner and placed a cover on the Dutch oven. I love that the Dutch oven retains heat! It’s one of my favorite kitchen items!

I chopped up leftover Easter Ham and then ran outside to see if any of the chives had begun to pop up! I grabbed a few small bunches because that’s really all there was and brought them in to finely chop.

I ladeled the soup into a bowl sprinkled with shredded cheese, a small handful of chopped ham and fresh chives! I served it with sourdough Dutch oven bread leftover from Easter. Delicious!

Voted “Best soup ever!” By my 4-year-old and my boy who doesn’t typically like potatoes had seconds!

Baked Potato Soup with Ham and Corn Recipe

8 small/medium baked potatoes peeled and chopped

1/2 cup Avocado oil /butter

1/3 cup flour

6 cups milk (more if soup is too thick)

1 Tbsp pink Himalayan salt

1/2 tsp pepper

1/2 tsp garlic powder

1 tsp onion powder (or 1/2 onion finely chopped)

2 celery stalks finely chopped

1 cup corn, canned or frozen

2 cups chopped ham

Shredded cheese

Fresh chives

1. Peel and chop baked potatoes and set aside. Chop ham and set aside.

2. In a large pot or Dutch oven add Avocado oil or butter. (Sauté onion and celery if you have it until soft) Add flour and stir to cook for a minute or two. Pour in the milk and seasonings, whisk together and bring to a boil.

3. Add chopped potatoes and corn and simmer until heated through. Stirring frequently to prevent sticking.

4. Taste and adjust seasonings as needed. Add a splash of milk if the soup is too thick.

5. Ladle into a bowl and serve with shredded cheese, ham and chives. Bacon and sour cream would also be delicious! Enjoy!