Comforting Ham and Potato Soup: Easy and Creamy Delight
Enjoy a warm and hearty bowl of ham and potato soup, creamy yet light, perfect for chilly evenings.
Equipment
- large pot
Ingredients
For the Soup Base
- 4 tablespoons Unsalted Butter Or olive oil for dairy-free option.
- 1 medium Onion Finely chopped.
- 1 large Carrot Peeled and diced.
- 2 stalks Celery Diced finely.
- 4 cups Potatoes Yukon Gold recommended, cubed.
- 3 cloves Garlic Freshly minced.
For Flavor and Texture
- 2 cups Cooked Ham Diced, leftovers or ham steak.
- 1/4 cup All-Purpose Flour Can substitute with cornstarch for gluten-free.
- 4 cups Low Sodium Chicken Stock Or homemade broth.
- 1 cube Chicken Bouillon Optional.
- 1 cup Milk Whole or 2%, or dairy-free options.
- to taste Salt Check seasoning due to ham.
- to taste Cracked Pepper
Instructions
- Heat unsalted butter over medium heat in a large pot. Add finely chopped onion, carrot, and celery. Cook until softened and fragrant, about 4 minutes.
- Stir in diced cooked ham and cubed potatoes, cooking everything together for an additional 2 minutes. Then, add freshly minced garlic and sauté until it becomes aromatic, about 1 minute.
- Sprinkle all-purpose flour over the vegetable mixture. Stir constantly for about 2 minutes to create a roux.
- Gradually pour in low sodium chicken stock and add chicken bouillon. Increase the heat and bring to a boil. Cook until the potatoes are just fork-tender, around 10-12 minutes.
- Once the potatoes are tender, reduce the heat to medium-low. Stir in the milk and allow the soup to simmer until it thickens, about 5 minutes.
- Taste and adjust the seasoning with salt and cracked pepper as needed. Serve warm.
Notes
Optional: Garnish with fresh parsley or chives.