Description
Ham and Potato Soup – Hearty potatoes, savory ham, and creamy broth come together in this comforting and satisfying soup. Perfect for a quick and crowd-pleasing meal.
Ingredients
Scale
- 2 cups ham, diced into ½-inch cubes
- 2 pounds russet potatoes, peeled and diced into ¾-inch cubes
- 1 medium onion (about 1 cup), finely diced
- 2 medium carrots (about ¾ cup), diced
- 2 celery stalks (about ½ cup), finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low-sodium preferred)
- 2 cups whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste (depending on ham saltiness)
- 1 cup shredded cheddar cheese
- Optional garnish: chopped fresh parsley, extra cheese, or croutons
Instructions
- Step 1: Melt 1 tablespoon of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions, carrots, and celery, then cook for 5-7 minutes until softened and the onions are translucent. Stir occasionally to prevent browning. Add the minced garlic and cook for another 30 seconds until fragrant.
- Step 2: Add the diced ham to the pot and cook for about 2-3 minutes, allowing it to slightly brown and release its savory flavors into the vegetables. This step is crucial for building that signature smoky depth in your **Ham and Potato Soup**.
- Step 3: Pour in the chicken broth and add the diced potatoes and dried thyme. Increase the heat and bring the mixture to a boil. Once boiling, reduce to a simmer, cover, and cook for 15-20 minutes until the potatoes are fork-tender but not falling apart.
- Step 4: While the soup simmers, prepare your thickening mixture. In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste and smells slightly nutty but doesn’t brown. Gradually whisk in the milk until smooth and slightly thickened, about 2-3 minutes.
- Step 5: Slowly pour the milk mixture into the soup, stirring constantly. Simmer for another 5 minutes until the soup thickens to your desired consistency. For an even creamier texture, use the back of a spoon to mash some of the potato pieces against the side of the pot.
- Step 6: Turn off the heat and stir in the shredded cheddar cheese until fully melted. Season with black pepper and taste before adding salt, as ham often provides enough saltiness. Let your **Ham and Potato Soup** stand for 5 minutes before serving, allowing the flavors to fully meld together.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg