Description
This creamy ham and potato soup is a comforting, hearty dish perfect for a cozy meal. Made with tender diced potatoes, flavorful ham, and a rich, creamy broth, this soup combines simple ingredients into a satisfying and delicious bowl. It’s easy to prepare on the stovetop and is perfect for family dinners or meal prep.
Ingredients
Scale
Soup Base
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 1 cup diced cooked ham
- 3 1/4 cups low-sodium chicken broth
- 1/2 teaspoon salt, or to taste
- Ground white or black pepper to taste
Roux and Cream Base
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups whole milk
Optional Toppings
- Cheddar cheese
- Chives
- Bacon
Instructions
- Combine main ingredients: In a large pot, combine the peeled and diced potatoes, diced celery, finely chopped onion, diced cooked ham, and low-sodium chicken broth. Bring the mixture to a boil over medium-high heat.
- Simmer until tender: Reduce the heat to medium and cook the soup until the potatoes are tender, about 10 to 15 minutes. Stir occasionally to prevent sticking. Season with salt and pepper to taste.
- Make the roux: In a separate saucepan, melt the butter over medium-low heat. Once melted, whisk in the all-purpose flour using a fork or whisk, continuously stirring to form a thick paste (roux). Cook the roux for about 1 minute while stirring constantly to remove the raw flour taste.
- Add the milk: Gradually add the whole milk to the roux, whisking constantly to avoid lumps. Continue whisking and cooking the mixture over medium-low heat until it thickens, about 3-4 minutes.
- Combine and heat through: Pour the thickened milk mixture into the pot with the cooked potatoes and ham. Stir well to combine all ingredients and cook the soup until it is heated through. If the soup is too thick, thin it out by adding a little more milk or chicken broth.
- Serve: Ladle the soup into bowls and top with your choice of cheddar cheese, chopped chives, and cooked bacon for added flavor and garnish. Serve immediately.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Use low-sodium chicken broth to control the saltiness of the soup.
- The roux made of butter and flour is key to creating the creamy texture of the soup.
- If you prefer a smoother soup, partially mash the potatoes before adding the milk mixture.
- You can substitute whole milk with half-and-half or light cream for a richer soup.
- Feel free to add other vegetables like carrots or leeks for variation.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg
