This Ham and Potato Soup is comfort food at its best. Filled with tender chunks of ham and creamy potatoes. Warm up your soul!
Welcome to our kitchen, where we’re about to embark on a culinary journey to create a soul-warming bowl of easy Ham and Potato Soup. Today, we’ll guide you through every step of the process, from gathering the ingredients to serving up a delicious meal for your loved ones. Whether you’re a seasoned home cook or just starting out, this recipe is sure to become a favorite in your repertoire.
Why you’ll love Ham and Potato Soup
- Delicious and creamy!
- A good way to use up leftover ham!
- Hearty all in one meal!
- Great for those cold days!
- Warms up your soul!
Ham and Potato Soup-Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 2 med carrots (diced)
- 2 stalks celery (diced)
- 1 med onion (finely chopped )
- 2 cloves garlic (finely minced)
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/4 cup flour
- 3 cups peeled russet potatoes (1/2 inch diced)
- 2 cups cooked ham (diced)
- 4 cups chicken stock
- 2 cups heavy cream
Ham and Potato Soup-Instructions
Preparation
- Begin by preparing the vegetables. Peel and dice carrots and celery. Finely chop onion and mince garlic. The size of your vegetable pieces can vary based on your preference, but aim for uniformity to ensure even cooking.
- Next, peel your potatoes and cut them into 1/2 inch sized cubes. Again, uniformity is key here to ensure that the potatoes cook evenly.
Cooking Instructions
- In a stock pot or dutch oven, heat butter and olive oil over medium heat. Add carrots, celery and onion. Saute until tender. Add garlic, salt, pepper, thyme and flour. Stir to incorporate and cook for 2 minutes.
- Add potatoes and chicken broth. Bring to a boil then reduce heat to medium-low. Cook until potatoes are fork tender.
- Reduce heat to low and add ham and cream. Stir everything together and let the soup warm back up 2-3 minutes. Add additional salt or pepper to taste.
- Laddle into bowls and enjoy!
Serving Suggestions
Once your soup is ready, ladle it into bowls and serve it piping hot. This soup pairs beautifully with some crusty bread for dipping or a simple side salad for a complete meal. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat and enjoy whenever you need a cozy and comforting meal.
Get ready to warm your soul!
There you have it – an easy Ham and Potato Soup recipe that’s perfect for any occasion. Whether you’re craving a comforting meal on a chilly evening or looking for a simple yet satisfying dish to serve to family and friends, this recipe has you covered. We hope you enjoy making and savoring this delicious soup as much as we do. Stay tuned for more recipes and culinary inspiration from our kitchen! And remember…
Life’s too short to eat bad food!
For other comfort foods try:
Cheesy Stuffed Shells Casserole
Loaded Baked Potato and Chicken Casserole
Ham and Potato Soup
Equipment
- Dutch oven or large stock pot
- Cutting board
- Knife for chopping
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 2 med carrots diced
- 2 stalks celery diced
- 1 med onion finely choppped
- 2 cloves garlic finely minced
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/4 cup flour
- 3 cups peeled russet potatoes 1/2 inch dice
- 2 cups cooked ham diced
- 4 cups chicken stock
- 2 cups heavy cream
Instructions
Preparation
- Begin by preparing the vegetables. Peel and dice carrots and celery. Finely chop onion and mince garlic. The size of your vegetable pieces can vary based on your preference, but aim for uniformity to ensure even cooking.
- Next, peel your potatoes and cut them into 1/2 inch sized cubes. Again, uniformity is key here to ensure that the potatoes cook evenly.
Cooking
- In a stock pot or dutch oven, heat butter and olive oil over medium heat. Add carrots, celery and onion. Saute until tender. Add garlic, salt, pepper, thyme and flour. Stir to incorporate and cook for 2 minutes.
- Add potatoes and chicken broth. Bring to a boil then reduce heat to medium- low. Cook until potatoes are fork tender.
- Reduce heat to low and add ham and cream. Stir everything together and let the soup warm back up 2-3 minutes. Add additional salt or pepper to taste.
- Laddle into bowls and enjoy!
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