Cheesy Ham and Potato Soup with Pear Spinach Salad
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $19.50
- Nutrition
- 520 cal · 32g protein
- one-pot
- comfort-food
- kid-favorite
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain potatoes · kept by 1 family
Cheesy Ham and Potato Soup with Pear Spinach Salad is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $20 in groceries. You'll need 1 pan + 1 bowl, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Crusty bread (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
- Potato masherDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb boneless ham steak
- 1 lb baby potatoes
- 1 count yellow onion
- 5 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded Italian cheese blend
- 1 package baby spinach
- 2 count pears
- ¼ cup honey mustard dressing
- 1 tbsp butter
- 1 tsp Italian seasoning
- 1 pinch salt
- 1 pinch black pepper
Steps
- Dice the onion. Cut the ham steak into 1/2-inch cubes and the potatoes into 1/2-inch pieces (no need to peel).
- Melt the butter in a large pot over medium-high. Cook the onion 3 minutes, then add the ham and cook 3 more minutes until it starts to brown.
- Add the potatoes, broth, Italian seasoning, and a few grinds of pepper. Bring to a boil, then simmer 15 minutes until the potatoes are fork-tender.
- Mash a few of the potatoes against the side of the pot to thicken the soup. Stir in the cream and cheese and heat gently 2 minutes until the cheese melts. Taste and salt if needed (ham is already salty).
- For the salad, slice the pears and toss them with the spinach and honey mustard dressing in a big bowl.
- Serve bowls of soup with the pear-spinach salad alongside.
- Picky eater tip: serve the ham, potatoes and cheese plain, with the pears on the side.
- Make ahead: chop the onion, ham and potatoes up to 2 days ahead. Leftover soup keeps 3 days in the fridge, so reheat it gently. Store the salad parts separately.
On the side: Crusty bread (2 min)
1 loaf crusty bread
- Warm the bread in a 350°F oven for 5 minutes, then slice.
Nutrition per serving
- Protein
- 32 g
- Carbohydrates
- 38 g
- Fiber
- 4 g
- Sugar
- 12 g
- Fat
- 24 g
- Saturated fat
- 13 g
- Sodium
- 1,420 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop