Creamy Ham and Potato Soup
Creamy Ham and Potato Soup is a comforting and hearty dish that’s perfect for chilly days or anytime you’re craving a cozy meal. Packed with tender potatoes, savory ham, and aromatic vegetables, this soup is sure to warm you up from the inside out. With its creamy texture and rich flavors, it’s bound to become a family favorite.
Why Make Creamy Ham and Potato Soup
Creamy Ham and Potato Soup is a delicious way to use up leftover ham and vegetables, making it both economical and flavorful. It’s a satisfying one-pot meal that can be prepared relatively quickly, making it ideal for busy weeknights or lazy weekends. Plus, it’s versatile, allowing you to customize the ingredients based on what you have on hand.
How to Make Creamy Ham and Potato Soup
- Sauté Aromatics: In a large stockpot, heat olive oil over medium heat. Add chopped onion, celery, carrot, red potatoes, and deli ham. Sauté until onions and ham start to crisp on the edges, about 5-7 minutes. Add minced garlic, onion powder, and parsley; cook for 1 minute.
- Add Broth and Simmer: Stir in low-sodium chicken broth. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Prepare Creamy Base: In a skillet, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in milk until creamy and smooth. Once thickened, slowly whisk or stir this mixture into the soup. Simmer until warm and season with salt and pepper to taste.
Serving Suggestions
Serve Creamy Ham and Potato Soup hot, garnished with fresh parsley or chives for a pop of color and flavor. Pair it with crusty bread or a simple green salad for a complete and satisfying meal.
Storage Info
Leftover Creamy Ham and Potato Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to adjust the consistency if needed.
Some Techniques or Tips
- For added flavor, consider using homemade chicken broth or stock instead of store-bought.
- Feel free to customize the soup by adding extra vegetables such as peas, corn, or spinach.
- Adjust the thickness of the soup by adding more or less milk, depending on your preference.
Variation
To make this soup even heartier, you can add cooked bacon or shredded cooked chicken along with the ham. Alternatively, you can make it vegetarian-friendly by omitting the ham and using vegetable broth instead of chicken broth.
FAQs about Creamy Ham and Potato Soup
- Can I use leftover cooked potatoes instead of raw ones? Yes, you can use leftover cooked potatoes if you have them on hand. Simply add them to the soup during the last few minutes of cooking to heat through.
- Can I freeze Creamy Ham and Potato Soup? While you can freeze this soup, the texture of the potatoes may change slightly upon reheating. If freezing, consider undercooking the potatoes slightly to prevent them from becoming mushy when thawed and reheated.
- Can I use different types of ham for this soup? Yes, you can use any type of ham you prefer, such as smoked ham or leftover holiday ham. Adjust the seasoning accordingly based on the saltiness of the ham you use.
Recipe Card
Creamy Ham and Potato Soup
Equipment
- Large Stockpot
- Skillet
- Whisk
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 carrot, sliced into thin rounds
- 3 cups Yukon Gold potatoes, chopped into large bite-size pieces (with skins on)
- 1/2 pound sweet deli ham, cut into strips
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 2 teaspoons dried parsley
- 3 cups low-sodium chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup milk
- Salt and pepper, to taste
Instructions
- In a large stockpot, heat the olive oil over medium heat. Add the chopped onion, celery, carrot, red potatoes, and deli ham. Sauté until the onions and ham start to crisp on the edges, which should take approximately 5-7 minutes. Add the minced garlic, onion powder, and parsley; cook for 1 minute.
- Stir in the low-sodium chicken broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, approximately 15 minutes.
- In a skillet, melt the butter and whisk in the flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk to make it creamy and remove any lumps. Once thoroughly mixed and thickened, slowly whisk or stir this mixture into the soup. Simmer until warm and season with salt and pepper to taste.
