Ham and Potato Soup (Protein)

This creamy one-pot ham and potato soup is the perfect way to use up leftover ham from the holidays. It’s loaded with tender potatoes, diced ham and plenty of veggies in a creamy herb-filled broth. It’s the perfect cozy dinner for a busy weeknight.

5 Tbsp. butter
1 cup onions, diced
1 cup carrots, sliced
1 cup celery, sliced
sea salt
black pepper, freshly cracked
6 cloves garlic, minced
1 Tbsp. Italian seasoning
½ tsp. ground sage
sea salt
black pepper, freshly cracked
4 cups chicken broth, divided
3 cups Yukon gold potatoes, diced
2 cups cooked ham, cubed
1 bay leaf
1 cup milk
½ cup (2 scoops) Premier Vanilla Whey Protein Powder (39 g)
sea salt
black pepper, freshly cracked

Garnish:
shredded cheese
sliced chives

Heat butter in a large pot over medium-high heat. Add onion, carrot and celery, along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 8 minutes.

Reduce heat to medium and add garlic, Italian seasoning, sage and a couple pinches of salt and pepper. Cook for about a minute, stirring frequently.

Add ½ cup of chicken broth to deglaze the pan, scraping all the yummy bits off the bottom of the pan until it’s clean.

Add potatoes, ham, the remaining chicken broth and a bay leaf. Bring to a boil over medium-high heat. Turn heat down and simmer over medium-low heat for 10-12 minutes or until the potatoes are fork-tender and cooked through.

Stir in 1 cup milk and protein powder. Season to taste with salt and pepper.

Garnish with shredded cheese and sliced chives then serve.