Delicious Ham and Potato Soup
This hearty Ham and Potato Soup combines tender potatoes with savory ham in a creamy, satisfying broth that comes together in under an hour. Perfect for busy weeknights or when you need something warm and comforting!
Equipment
- Large Stockpot
- Saucepan
- Whisk
Ingredients
Soup Base
- 3 1/2 cups potatoes peeled and diced (Russet or Yukon Gold work best)
- 1/3 cup celery finely diced
- 1/3 cup onion finely diced
- 1 cup cooked ham diced (leftover holiday ham is perfect)
- 3 1/4 cups chicken broth low-sodium recommended
- 1/2 tsp salt adjust to taste
- 1 tsp ground white pepper black pepper works too
Creamy Base
- 5 tbsp butter
- 5 tbsp all-purpose flour
- 2 cups milk whole milk creates the creamiest texture
Optional Toppings
- 1/2 cup sharp cheddar cheese shredded
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Combine the diced potatoes, celery, onion, ham, and chicken broth in a large stockpot. Bring to a boil, then reduce heat to medium and cook for 10-15 minutes or until potatoes are fork-tender.
- While the potatoes are cooking, melt the butter in a separate saucepan over medium-low heat. Once melted, whisk in the flour to create a smooth paste (roux). Cook for 1-2 minutes, stirring constantly to prevent burning.
- Gradually add the milk to the roux, whisking continuously to prevent lumps from forming. Continue cooking over medium heat until the mixture thickens slightly, about 5 minutes.
- Stir the milk mixture into the potato mixture. Add salt and white pepper. Simmer for 5 minutes, allowing the flavors to meld together.
- If using cheese, add it now and stir until melted and fully incorporated.
- Taste and adjust seasonings as needed. If the soup is too thick, add more milk or broth until you reach your desired consistency. If it's too thin, simmer uncovered for a few more minutes to reduce.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Dice the potatoes into uniform 1/2-inch cubes to ensure they cook evenly.
- For a dairy-free version, substitute butter with olive oil and milk with unsweetened almond or oat milk.
- Turkey ham or smoked turkey can replace traditional ham for a lighter option.
- For a gluten-free version, substitute the all-purpose flour with cornstarch (2.5 tablespoons) or a gluten-free flour blend.
- This soup stores well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
- For a dairy-free version, substitute butter with olive oil and milk with unsweetened almond or oat milk.
- Turkey ham or smoked turkey can replace traditional ham for a lighter option.
- For a gluten-free version, substitute the all-purpose flour with cornstarch (2.5 tablespoons) or a gluten-free flour blend.
- This soup stores well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
Nutrition
Calories: 325kcalCarbohydrates: 28gProtein: 15gFat: 18gSodium: 890mgFiber: 2gVitamin C: 12mgCalcium: 15mg
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