Ham and Potato Soup

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This simple recipe for Ham and Potato Soup combines diced ham, potatoes, and vegetables in a creamy broth, making it an excellent choice for utilizing leftover ham.
If you want an excellent way to finish off your holiday ham, this creamy Ham and Potato Soup is a must-try. It’s packed with diced ham, potatoes, celery, and carrots that all cook together in a rich, creamy broth.
This dish is thick and satisfying, making it an ideal meal for chilly winter days.
It’s also something that kids will enjoy! My little ones usually avoid soup, but they finished every bite of this one.

What do you need to prepare it?

OLIVE OIL:

For sautéing the vegetables.

CELERY, CARROTS, ONIONS:

Known in culinary terms as “Mirepoix. ” This is just a fancy way of saying a mix of sautéed vegetables. Whenever I cook soup, I love to start with celery, carrots, and onions because they offer excellent flavor and texture.

THYME:

Fresh or dried are both good options.

CHICKEN BROTH:

Opt for low sodium chicken broth to better manage the saltiness in your soup.

BUTTER AND FLOUR:

These two ingredients create a roux that will help thicken the soup.

MILK:

This is the source of the creaminess in the ham and potato soup! Whole Milk works great if available, but 2% is also fine.

Step by Step Instructions:

Step 1:

Start by heating olive oil in a large pot over medium heat. Add the carrots, celery, and onions. Cook until the vegetables begin to soften.

Step 2:

Next, pour in the chicken broth along with the potatoes and ham. Let it simmer until the potatoes are tender enough to pierce with a fork.

Step 3:

While the soup simmers, melt butter in a small saucepan over medium heat. Whisk in the flour and cook for one to two minutes until it begins to brown. Gradually whisk in the milk and cook until the mixture thickens, which should take about three minutes.

Step 4:

Combine the milk mixture with the soup and cook for another five to ten minutes until it thickens. Season with salt and pepper to your liking.
Optionally, top with shredded cheddar cheese and sliced green onions.
As I mentioned, this Ham and Potato Soup is a family favorite. It’s comforting, easy to make, and filling. It’s bound to be popular!

Ham and Potato Soup

Diced ham, potatoes, and vegetables in a creamy broth make this easy Ham and Potato Soup recipe a perfect, hearty way to use leftover ham.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 511 kcal

Ingredients:

• 2 tablespoons olive oil
• 1 cup diced celery
• 1/2 cup diced carrots
• 1/2 yellow onion, diced
• 1 teaspoon dried thyme (or 1 tablespoon if using fresh)
• 4 cups chicken broth
• 3 medium russet potatoes, peeled and diced
• 1 1/2 cups diced ham
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and pepper for seasoning

Instructions

1. Heat olive oil in a large pot over medium heat. Add in the carrots, celery, and onions. Cook just until the vegetables start to soften.
   Incorporate chicken broth, diced potatoes, and ham into the pot. Let it simmer until the potatoes are tender enough to pierce with a fork, which will take around 10 minutes.
2. ▢ As the soup simmers, place butter in a small saucepan over medium heat to melt. Add flour and whisk for 1 to 2 minutes until the flour begins to brown. Gradually mix in milk while whisking. Continue to cook until the mixture thickens, about 3 minutes.
3. ▢ Add the milk mixture to the soup. Keep cooking for an additional 5 to 10 minutes until it thickens further. Season with salt and pepper according to your preference. Optionally, garnish with shredded cheddar cheese and chopped green onions.

Notes

Nutrition information is provided for rough estimates only.

Nutrition

• Calories: 511kcal
• Carbohydrates: 43g
• Protein: 21. 2g
• Fat: 28. 5g
• Saturated Fat: 12. 5g
• Cholesterol: 72mg
• Sodium: 1594mg
• Fiber: 5. 8g
• Sugar: 10. 6g