Ham and Potato Soup
This Ham and Potato Soup is comfort food at its best. Filled with tender chunks of ham and creamy potatoes. Warm up your soul!
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!
