Ham and Potato Soup

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Ham and Potato Soup is a deliciously comforting soup that is so easy to make. Simple ingredients come together in this hearty dinner recipe that you will come back to over and over.

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American

Keyword: creamy potato soup, dinner, dinner recipe, potato soup

Servings: servings

Calories: 362kcal

Author: Lisa Longley

Ingredients

2 tablespoons unsalted butter (28.25 grams)
1 pound cooked ham cut into cubes (453.6 grams)
1 medium yellow onion diced
3 stalks of celery diced
2 carrots peeled and diced
2 cloves garlic minced
1 teaspoon kosher salt please see note (if you only have table salt, start with half)
1/4 teaspoon black pepper
1/3 cup all purpose flour (40 grams)
2 cups chicken stock (709.765 ml)
2 pounds russet potatoes peeled and diced into 1/2 inch cubes (907.19 grams)
1 cup whole milk (236.59 ml)
shredded cheddar cheese for topping
diced scallions for topping

Instructions

In a large heavy-bottomed stock pot over medium heat, melt the butter, being careful that it does not burn. Add in the ham and allow it to just begin to brown. Be careful in this step as the ham will splatter oil a bit as it sautés.
2 tablespoons unsalted butter, 1 pound cooked ham
Add in the onion, celery, carrots, and garlic. Season with salt and pepper. Cook until the vegetables are soft, about 5 to 7 minutes.
1 medium yellow onion, 3 stalks of celery, 2 carrots, 2 cloves garlic, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
Stir in the flour into the vegetable mixture. Then very slowly add the chicken stock. It works best to add a few tablespoons at a time, whisking throughout in between. This should take about 2 minutes at the most.
1/3 cup all purpose flour, 2 cups chicken stock
Bring the mixture to a boil and add in the potatoes. (It is okay if some of the potatoes are halfway out of the liquid.) Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork-tender, about 20 to 30 minutes. Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.
2 pounds russet potatoes
Stir in the milk and allow the milk to cook through, about 1 to 2 minutes, taste and add more salt and pepper as needed. Top with cheddar cheese and diced scallions. Enjoy!
1 cup whole milk

Notes

The ham you start with will greatly impact the saltiness of this recipe. If you are concerned, start with no salt at all and then taste to salt at the end, keeping in mind how much I used to bring out the natural flavors of the ingredients.

Nutrition