Description
Comforting ham and potato soup delivers hearty warmth straight from grandma’s kitchen. Creamy potato chunks and savory ham create a soul-satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 4 cups (600 g) potatoes (Russet or Yukon Gold)
- 1.5 cups (225 g) cooked ham
- 3 cups (720 ml) chicken broth
- 2 cups (480 ml) milk
Vegetables:
- 1 small onion
- 2 carrots
- 2 stalks celery
Seasonings and Extras:
- ¼ cup (30 g) all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- ½ cup (60 g) shredded cheddar cheese (optional, for garnish)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
- Prepare the vegetable base by combining potatoes, carrots, celery, onion, and chicken broth in a large pot. Bring the mixture to a rolling boil over medium-high heat, then reduce temperature and allow vegetables to simmer gently until potatoes become fork-tender, approximately 15-20 minutes.
- While vegetables are cooking, create a smooth roux in a separate small saucepan. Melt butter over medium heat, then gradually whisk in flour. Continuously stir the mixture, allowing it to develop a golden, frothy consistency without burning, which takes about 1-2 minutes.
- Gradually incorporate milk into the roux, whisking continuously to prevent lumps from forming. Cook the milk mixture until it thickens and becomes velvety smooth, typically 3-5 minutes. Carefully pour this creamy base into the vegetable pot, stirring to create a uniform consistency.
- Introduce diced ham, garlic powder, thyme, salt, and pepper to the soup. Allow the ingredients to meld together by simmering gently, stirring occasionally. The soup will gradually thicken and develop a rich, comforting flavor profile.
- Once the soup reaches a creamy, luxurious texture, remove from heat. Ladle into serving bowls and enhance with a sprinkle of shredded cheddar cheese and fresh parsley. Accompany with warm crusty bread or crisp crackers for a satisfying meal.
Notes
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Use leftover ham or ham hock for deeper, smokier flavor that adds richness to the broth.
- Control roux thickness by adjusting flour amount – less flour creates lighter soup, more flour makes it heartier and more substantial.
- Swap dairy milk with plant-based alternatives like almond or oat milk for a lactose-free version that maintains creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 330
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg