Ham and Potato Soup Recipe

This Ham and Potato Soup is a classic comfort food that’s perfect for a cozy evening! Tender potatoes, savory ham, and a medley of vegetables simmered in a creamy broth—it’s a hearty and satisfying meal that’s easy to make and sure to please the whole family.

Ingredients

• Butter: Adds richness and flavor to the soup base.
• Medium onion: Diced onion adds a sweet and savory flavor.
• Garlic cloves: Minced garlic adds a pungent and aromatic flavor.
• Celery stalks: Diced celery adds a subtle savory note and a bit of texture.
• Medium carrots: Diced carrots add sweetness, color, and nutrients.
• All-purpose flour: Used to thicken the soup and create a creamy texture.
• Low-sodium chicken broth: The base of the flavorful soup.
• Potatoes: Peeled and diced potatoes, such as Russet or Yukon Gold, add heartiness and substance.
• Dried thyme: Adds a subtle earthy flavor.
• Salt and pepper: Enhances the overall flavor of the soup.
• Chicken bouillon cube: Adds extra flavor to the broth.
• Cooked ham: Diced cooked ham adds a salty and savory element to the soup.
• Heavy cream or half-and-half: Creates a rich and creamy finish.
• Fresh parsley: Optional, but chopped fresh parsley adds a pop of color and a fresh, herbaceous flavor as a garnish.

How to Make Ham and Potato Soup

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, minced garlic, diced celery, and diced carrots. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.

Step 2: Make the Roux

Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 3: Add the Broth and Potatoes

Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add the diced potatoes, dried thyme, bouillon cube, salt, and pepper to the pot. Bring the mixture to a gentle boil.

Step 4: Simmer

Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender.

Step 5: Add the Ham and Cream

Stir in the diced cooked ham and cook for an additional 5 minutes to heat through. Stir in the heavy cream or half-and-half and heat until warmed through. Do not let the soup boil after adding the cream.

Step 6: Serve

Taste the soup and adjust the seasoning as needed. Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

How to Serve

This Ham and Potato Soup is a hearty and satisfying meal on its own. You can also serve it with:

• Crusty Bread: A side of crusty bread is perfect for dipping into the soup and soaking up the flavorful broth.
• Side Salad: A simple green salad with a light vinaigrette complements the richness of the soup.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Freezing

You can freeze this soup for up to 3 months. For best results, freeze the soup without the potatoes, as they can become mushy when thawed. Add fresh potatoes when reheating.

Reheating

Reheat leftover soup gently on the stovetop over medium heat or in the microwave. If reheating from frozen, thaw the soup completely in the refrigerator before reheating.

FAQs

1. Can I use a ham bone?

Yes, you can add a ham bone to the soup while simmering for extra flavor. Remove the bone before serving.

2. Can I use leftover ham?

Absolutely! Leftover ham is perfect for this soup.

3. Can I make this soup vegetarian?

Yes, you can omit the ham and use vegetable broth instead of chicken broth for a vegetarian version.

4. How can I add more vegetables to this soup?

You can add other vegetables, such as corn, peas, spinach, or green beans. Add them along with the potatoes or during the last few minutes of cooking, depending on the type of vegetable.

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