Cream Of No Cream Ham And Potato Soup

1. 1

   Heat vegetable oil in a large soup pot over medium heat; cook potatoes, celery, white kidney beans, onion, and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.

2. 2

   Pour chicken broth over the vegetables and place ham bone into the soup. Bring soup to a boil.

3. 3

   Reduce heat to low and simmer soup until potatoes are tender, about 20 minutes; remove ham bone and 2 cups of vegetables and kidney beans. Place the 2 cups vegetables and beans into a blender and process until pureed.

4. 4

   Stir chopped ham into soup and pour in the pureed vegetables. Mix in corn and let the soup heat through before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.