Description
This Ham and Potato Soup is a classic comfort food recipe perfect for a cozy meal. Loaded with tender potatoes, savory ham, and a creamy broth, it’s an easy and satisfying dish that’s perfect for chilly days.
Ingredients
Units
Scale
- 6 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 stalks celery, diced
- 2 medium carrots, diced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 4 cups potatoes, peeled and diced (about 4 medium)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 bouillon cube
- 2 cups cooked ham, diced
- 1 cup heavy cream or half-and-half
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Sauté Vegetables: Melt butter in a large pot or Dutch oven over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5-7 minutes until softened.
- Make a Roux: Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
- Add Broth and Potatoes: Gradually whisk in chicken broth, stirring constantly to prevent lumps. Add potatoes, thyme, bouillon cube, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- Add Ham: Stir in ham and cook for 5 minutes to heat through.
- Stir in Cream: Stir in heavy cream or half-and-half. Heat until warmed through, but do not boil.
- Serve: Taste and adjust seasoning. Ladle into bowls and garnish with parsley (optional).
Notes
- Brown the Ham: For a deeper flavor, brown the ham in a skillet before adding it to the soup.
- Thicker Soup: Mash some of the cooked potatoes for a thicker consistency.
- Reheating: Add a splash of water or broth when reheating to thin the soup if needed.
Nutrition
- Serving Size: 1 ⅓ cups
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 30mg