Ham and Potato Soup Recipe
This hearty Ham and Potato Soup combines tender russet potatoes, savory diced ham, and a creamy milk-based broth enriched with a roux, making it a comforting meal perfect for cooler days. With flavorful vegetables sautéed in olive oil and topped with shredded Cheddar and scallions, this classic soup is easy to prepare and nourishing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1/2 white or yellow onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 1 garlic clove, minced
- Salt and freshly ground black pepper (1 teaspoon each for initial cooking plus more to taste)
- 4 cups chicken broth
- 1½ pounds russet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
- 1½ to 1¾ cups diced cooked ham (8 to 9 ounces)
Roux and Cream Base
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
Toppings
- Shredded Cheddar, for serving
- Chopped scallions, for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, celery, carrot, minced garlic, and 1 teaspoon each of salt and freshly ground black pepper. Cook, stirring frequently, for 2 to 3 minutes until the onion softens slightly and the mixture becomes fragrant.
- Simmer Potatoes and Ham: Increase the heat to medium-high and pour in the chicken broth. Add the cubed potatoes and diced ham to the pot. Cover and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer, covered, until the potatoes are easily pierced with a fork, about 10 to 15 minutes.
- Prepare Roux and Milk Mixture: While the soup simmers, melt the unsalted butter in a small saucepan over medium heat. Stir in the flour and whisk continuously until the mixture turns light brown and emits a fragrant aroma, approximately 1 minute. Gradually add the whole milk while whisking to avoid lumps. Continue cooking and whisking until the mixture thickens, about 4 to 5 minutes.
- Combine and Finish Soup: Pour the thickened milk and roux mixture into the soup pot. Stir thoroughly to combine and warm through for approximately 3 minutes. Taste the soup and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and top each serving with shredded Cheddar cheese and chopped scallions. Serve immediately while hot. Store any leftovers refrigerated for up to 5 days.
Notes
- For a smoother texture, partially mash some of the potatoes before adding the milk mixture.
- This soup can be made vegetarian by substituting vegetable broth and omitting the ham.
- Use low-fat milk or half-and-half for a lighter soup, but this will affect the richness.
- Leftover soup freezes well; thaw and reheat gently to avoid curdling.
Keywords: Ham and Potato Soup, creamy potato soup, comfort food, ham soup, cheesy potato soup
Find it online: https://flavorsbymaya.com/ham-and-potato-soup-recipe/
