This past weekend was cool and I was in the mood for a cozy soup to warm me up. I seem to be on a soup kick lately. If you love a classic baked potato with toppings then you’ll love this creamy soup loaded with chunks of potatoes and ham.
Ham and Potato Soup Recipe
(About 8 servings)
- 3 and 1/2 cups potatoes, peeled and diced
- 1/3 cup celery, diced
- 1/3 cup onion, diced
- 7 ounces cooked ham, diced
- 3 and 1/4 cups water
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups 2% milk
- In a large pot, combine the diced potatoes, celery, onion, ham, and water, and bring it to a boil.
- Reduce the heat to Medium and cook for 10 to 15 minutes or until the potatoes are tender.
- Stir in the chicken broth, salt, and pepper.
- In a saucepan, over Medium heat, melt the butter.
- Whisk in the flour, stirring constantly, until it’s thick.
- Slowly stir in the milk and stir constantly until it has gotten slightly thick again.
- Stir the milk mixture into the pot of soup and cook it until it’s heated through.
Store in an air tight container in the refrigerator.
I don’t like peeling potatoes, but obviously that’s necessary here if you are using fresh potatoes. My husband just reminded me that they sell frozen diced potatoes, and I rather wish I had thought of that when I was buying ingredients for this recipe. Thankfully it doesn’t take long to chop all of the ingredients and the soup cooks fairly quickly. Make sure the potatoes pieces are all similarly sized so that they cook evenly. Lots of steam is not ideal for photography.
A roux is a thick substance created from cooking flour and butter together. After you have your roux properly cooked, you add milk to it to make a creamy sauce. After the milk is mixed in you need to cook it for a bunch of minutes to get it to thicken up again. (How many minutes depends on things like how hot your roux and pan are and how cold your milk is, so I can’t give an accurate number.) It’s not a complicated process, I promise, just time consuming.
This soup is mostly a broth base, but it’s slightly creamy. It is a chunky soup thanks to all the bite sized bits of ham, potato, and veggies.
I love all the salty goodness from the ham. This soup would be a great solution if you have made a big ham and don’t know what to do with your leftovers. In fact, the amount of ham the recipe calls for could easily be increased pretty substantially without messing up the soup.
This soup is very budget friendly, too. An entire pot of soup for just a few bucks. How cool is that?
On Saturday my dad helped me and my husband with some chores around the house. Does anyone else forget to eat when you’re running around doing chores? We finally sat down late in the afternoon to chow down on this soup and homemade Cornbread. It was filling and it definitely satisfied three starving peeps who had forgotten to eat.
I put the left overs in the fridge and it made for some awesome reheated lunches and dinners. Soups are great like that. No wonder I’ve been on a soup cooking frenzy. It gets me out of cooking later on in the week. 🙂
I sprinkled chives and shredded cheddar cheese on top of the soup to make it seem just like a loaded baked potato. What other things do you like in your chunky potato soups? 😉
Adapted from: All Recipes
Here are some other tasty soup ideas.