Ham and Potato Soup
Ham and Potato Soup is a simple recipe that everyone loves. It’s creamy, salty, smoky, and packed with potatoes making it the perfect hearty and comforting soup.
Equipment
Ingredients
- 2 tablespoons butter
- 1 medium yellow onion peeled and diced
- ½ cup diced celery
- ½ cup diced carrot
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 3 cups chicken stock
- 4 cups diced Yukon gold potatoes
- 2 cups diced leftover ham
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon salt add more if desired
- ½ teaspoon ground black pepper
- 1 ½ cups whole milk or half and half
Instructions
- In a Dutch oven, melt the butter.
- Add onion, celery and carrot. Sauté for 3-4 minutes or until softened.
- Add garlic, and cook for 30 seconds.
- Add flour, and cook for 1 more minutes while stirring.
- Pour in the chicken stock, add potatoes, ham, bay leaf, thyme, salt and pepper. Give everything a stir, bring to a boil, reduce heat to a simmer then cook covered for 15 minutes (stirring occasionally) or until the potatoes are tender.
- Discard bay leaf, mix in the milk and simmer for 5 more minutes or until the soup has thickened.
- Taste the soup and adjust seasonings to your preference.
Notes
For extra flavor, use ham stock to make this soup! Make your own using a ham hock or ham bone and simmering in a crockpot with onion, carrots, and celery for 4-6 hours.
To thicken the soup: A cornstarch slurry, made by mixing 1 tablespoon of cornstarch with 1 tablespoon of cold water, is the perfect thickener. Slowly add the mixture to the soup, whisk in well, and bring to a boil to activate.
Nutrition
Calories: 403kcal | Carbohydrates: 45g | Protein: 20g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1051mg | Potassium: 1162mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2162IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/ham-and-potato-soup/