Classic Ham and Potato Soup
For a cozy, cold-weather meal, this Ham and Potato soup hits the mark. It's a creamy soup that's easy to make with leftovers from your fridge.
Servings: 6 servings
Calories: 595kcal
Equipment
- 1 Dutch Oven or large soup pot with lid
Ingredients
- 2 tablespoons oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 teaspoons minced garlic about 2 cloves garlic
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 pounds russet potatoes about 5 medium Russet or Yukon Gold potatoes
- 3 cups diced cooked ham
- 2 whole bay leaves
- 2 cups milk
- ½ teaspoon sea salt or more/less, to taste
- ¼ teaspoon black pepper ore more/less, to taste
- 2 tablespoons minced parsley for garnish, optional
Instructions
- Heat the oil in a large soup pot over medium heat, then add the onions, celery, and carrots. Sauté the vegetables for about 5 minutes, stirring occasionally, until they begin to soften. Add the garlic during the final minute to prevent it from burning.
- Add the butter to the pot and let it melt, then sprinkle the flour on top of the vegetables. Stir well to combine. Cook for another 2 minutes, stirring occasionally.
- Gradually whisk in the broth, then add potatoes, ham, and bay leaves. If you have a ham bone, add it in.
- Bring the soup to a simmer, then cover the pot. Simmer for about 15 minutes, stirring the soup after 8 minutes.
- Uncover the soup and stir in the milk. Allow the soup to simmer, stirring occasionally, for another 10-15 minutes. The longer it simmers, the thicker and creamier the soup will be.
- Remove the bay leaves and ham bone, if you used it. Taste the soup and season with salt and pepper, if needed. If desired, garnish with minced parsley before serving.
Video
Notes
Recipe tips and tricks
- For extra flavor, simmer the soup with a ham bone.
- For extra richness, substitute the milk with half and half or coconut cream.
- If the soup is too thick for your liking, stir in ¼ cup of broth or water at a time as needed..
- If the soup is too thin for your liking, allow it to simmer and reduce longer, or mash some of the potatoes to help thicken the broth.
- Wait to add salt and pepper until the end of the cook time.
- Refrigerator: Transfer the cooled soup to an airtight container or bag. Store it in the refrigerator. Reheat and enjoy within 4 days.
- Freezer: Transfer the cool soup to a freezer-safe container and freeze for up to 3 months. Defrost frozen soup in the refrigerator, then reheat as desired.
Nutrition
Serving: 2cups | Calories: 595kcal | Carbohydrates: 44g | Protein: 34g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 2309mg | Potassium: 1427mg | Fiber: 5g | Sugar: 10g | Vitamin A: 7152IU | Vitamin C: 18mg | Calcium: 182mg | Iron: 3mg
