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Creamy Ham Potato Soup | Recipe

Ham soup filled to the brim with soft, tender potatoes, carrots, celery, onion, garlic and the option of making your own ham broth from a leftover ham bone! Even picky eaters fall in love with this ham and potato soup recipe!

Creamy potato soup with ham

There’s nothing more comforting than a bowl of hearty, creamy ham and potato soup. All up it takes under 45 minutes (including prep time) to have a pot of full flavoured soup ready and on the table. Perfect for busy weeknights or for when you’re craving a hearty meal!

We use leftover glazed ham for our ham soup recipe with a chicken stock base. Flour and milk give us that mouth watering roux and deliciously thick and creamy consistency.

how do you make ham and potato soup?

Ham and Potato Soup simmers away on the stove, pretty much taking care of itself, thickening into a delicious creamy base. There’s no stress involved — just have all of your veggies cut up before you start, a small glass of wine on your kitchen countertop, and get started!

Sauté onion, carrots and celery in butter. Also referred to as soffritto or mirepoix — the holy trinity of cooking. We start off with these three aromatics to build a wonderful flavour and depth to your soup.
Cook leftover ham along with potatoes in the soffritto to start drawing out the flavours in the ham.

Sauté the garlic for 30 seconds – 1 minute, which is enough time to release its flavour into the base of your soup.

Easy roux

Instead of making a roux (or white sauce) separately, we are going to do it all in the same pot. It’s much easier to do it this way in soups with no chance of messing up, and tastes better than using heavy cream in this ham and potato soup.

All you need to do is:

Mix flour through the veggies and ham in the pot and let it cook for 2 minutes to get rid of the ‘flour’ taste and brown it ever so slightly.
Stir in a low sodium chicken stock (you could also use beef) and bouillon powder.

Let the ham and potato soup thicken, then reduce the heat to medium-low before adding in your milk. Once your milk goes in, let it cook gently while stirring until it thickens.

seasonings

Taste test your ham and potato soup first before seasoning with salt as ham has plenty of sodium.

ham broth

You can make your own ham broth for ham soup using leftover ham bone:

  • Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).
  • Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).
  • Discard hambone
  • Replace the chicken stock with your ham broth.

INGREDIENTS

  • 1/3 cup unsalted butter (2 oz | 60 g)
  • 1 onion finely chopped
  • 1 cup large carrot peeled and diced
  • 1/2 cup diced celery
  • 3 cups peeled and diced potatoes
  • 4 cloves garlic minced or finely chopped
  • 1 1/2 cups cooked ham, diced (add more if desired)
  • 1/3 cup all-purpose flour (plain flour)
  • 2 cups low sodium chicken stock (or broth)
  • 2 teaspoons chicken Bouillon
  • 3 cups milk (whole milk or 2%)
  • 1 pinch of salt, if needed (adjust to you taste)
  • fresh cracked black pepper

INSTRUCTIONS

  • Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).
  • Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).
  • Mix the flour through and cook for 2 minutes.
  • Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are ‘just’ fork tender, about 10-12 minutes.
  • Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).
  • Taste test and season with salt and pepper, if desired.
  • Serve warm.

NOTES

HAM BROTH

You can make your own ham broth for ham soup using leftover ham bone:

  • Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).
  • Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).
  • Discard hambone
  • Replace the chicken stock with your ham broth.

TIPS

If your soup is too thick once it’s finished, simply add more milk in 1/4 cup increments until reaching your desired consistency.Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk.Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!

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Source: cafedelites.com

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