This Ham and Potato Soup with Roasted Red Pepper and Rosemary is flavorful, warming, and hearty—chunks of ham, potatoes, and onions all swimming in a delicious, creamy rosemary flavored broth.
Hocus Po-tato! October is here!
My cauldron…errr…crockpot— has been putting in the work lately. I’ve been whipping up roasts, stews, and soups like it’s nobody’s business—except it’s your business now because here I am sharing this recipe with you.
Potato soup is staple in my home during the cooler seasons. It’s one of my husband’s favorites. And, because I make it so often, I’m always looking for ways to change it up—creating recipes that still have the same base flavor profile but with a little razzle dazzle.
Let me tell you— this Ham and Potato Soup with Roasted Red Pepper and Rosemary—Razzles and DAZZLES! The secret—I think—is using lemon pepper instead of black pepper. The fresh, zesty lemon lifts the soup up and adds a pop of flavor that works so well with the ham, roasted red pepper, and rosemary in the soup.
What To Serve With Ham and Potato Soup with Roasted Red Pepper and Rosemary?
Garlic bread and a side salad—boom. It’s an easy meal.
This Ham and Potato Soup with Roasted Red Pepper and Rosemary gets its flavor from:
◉ Gold Potatoes
◉ Roasted Red Pepper
◉ Yellow Onion
◉ Sour Cream
◉ Chicken Broth
◉ Lemon Pepper
How To Make Ham and Potato Soup with Roasted Red Pepper and Rosemary
Step one—Add potatoes, onion, celery, garlic, ham, roasted red peppers, onion, rosemary, salt, black pepper, lemon pepper, and water to crockpot.
Step two—Cook on high for 3 1/2 hours.
Step three—Remove 3 cups of soup and mash, then return to crockpot.
Step four—Add broth, milk, and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste.