Creamy Ham and Potato Soup
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Serves: 8
The cliché goes, “Stop and smell the roses.” I think we’re all aware of what it means. The saying is quite applicable in this recipe of Creamy Ham and Potato soup… Try this: After sautéing the veggies, add the garlic as instructed below, and smmeeeell. It is A-mazing! I used to say that I wanted a candle that smelled like garlic sautéing in butter. Some of you get it. You’re reading this thinking of many times aromas have literally brought a smile to your face.
Not only does this recipe deliver in the aromatics, it brings it in the taste department. Even if you do not add the bacon, cheese, and green onions at the end, this soup is flavored with fresh veggies. That’s a hint – please, do not buy frozen pre-diced potatoes, carrots, etc. Sure, the package has convenience written all over it, but fresh vegetables beat frozen, hands-down in this recipe.
I would suggest white potatoes for this soup if you’d like to keep the skins on, but Russets would work well, too, if you don’t care to peel. Both of these types of potato will hold their shape well.
Leftover Christmas or Easter ham makes a terrific soup. Another option is to purchase a “ham steak” and roughly chop it into bite-size pieces. I wouldn’t use a country ham due to the high sodium content. I have listed 2 cups of ham in the ingredient list, but feel free to use more (or less) if you would like.
(Recipe updated December 29, 2023)
Enjoy!
Creamy Ham and Potato Soup
No only does this recipe deliver in the aromatics, it brings it in the taste department.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon oil, see Notes
- 5 carrots, peeled and sliced
- 4 celery ribs, with or without leaves, sliced
- 1 yellow onion, diced
- 1 tablespoon garlic, mnced
- 2 - 2 1/2 pounds potatoes, peeled and diced
- 2 cups boneless ham, roughly chopped
- 6-8 cups chicken stock, lower sodium
- 1 1/2-2 cups whole milk, chilled
- 1/3 cup plus 2 tablespoons all-purpose flour
- kosher salt, to taste
- 1 - 2 teaspoons ground white pepper
- 1 cup bacon, cooked and crumbled
- 1 cup white cheddar cheese, shredded (or your favorite cheese)
- 1 cup green onions, sliced
Instructions
- In a large stock pot or Dutch oven, heat the oil and butter over medium heat. Once melted, add the carrots, celery, and onion. Sauté for 4 to 6 minutes or until just beginning to soften.
- Add the garlic and stir for another 30 seconds. (The aroma should be amazing.)
- Add the potatoes, ham, chicken stock, a pinch of salt and the white pepper. Stir well.
- Add more stock if necessary to just cover the potatoes. Bring the soup up to a simmer. Taste and add salt if desired.
- Maintain a gentle simmer and cook the potatoes just until fork tender, approximately 14 to 18 minutes, depending on the size of the dice.
- Add 1 ½ cups of the chilled milk to a 2-cup measuring cup. Add the flour and whisk to combine and dissolve the flour.
- Add this “slurry” (the milk/flour mixture) to the pot and gently stir. Bring the soup back up to a gentle boil. Continue to stir gently until the mixture has thickened slightly. You can add the remaining ½ cup milk if desired.
- Taste and adjust the salt and white pepper according to taste.
- Serve in individual bowls. Top with shredded cheese, bacon pieces, and green onions.
- Serve warm.
Notes
You can use a neutral oil such as avocado, canola or vegetable oil. Other options are olive oil, extra-virgin olive oil or an infused olive oil such as a garlic-infused oil. Delish!
Since we are not baking here, you do not need to use the “spoon and level” method for measuring the all-purpose flour. I would not use a heaping amount, but it’s ok if the flour is little packed into your measuring cup.
Helpful hint… prep your veggies the day (or a couple of days) before you’re going to cook; it will save a little time. The potatoes can be diced and placed in water earlier in the day and left on the counter until ready to use.
Tried this recipe?Let us know how it was!
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