Soup is a perfect choice for cool autumn and winter evenings — it warms the body and comforts the soul. This Delicious Ham and Potato Soup combines savory ham with tender potatoes to create a hearty, satisfying bowl your family will enjoy.
Quick and simple to prepare, this ham and potato soup makes a comforting weeknight dinner and can be ready in about 30 minutes. It freezes well, so you can preserve leftovers for busy nights or a fast lunch later in the week.
The recipe begins with peeled, cubed potatoes, diced celery and onion, and cubed cooked ham. These are simmered in a flavorful broth until the potatoes are tender. The soup is finished by stirring in a creamy milk-based roux made from butter and flour, then seasoned with salt, pepper and a touch of paprika for color and aroma.
Frequently Asked Questions
Q: What type of ham works best for this soup? A: A ham steak or diced leftover ham works well. Use whatever cooked ham you have on hand, including precooked ham cubes.
Q: Can I use a different type of broth? A: Yes. Chicken broth is traditional here, but vegetable or beef broth will change the flavor profile and still yield a tasty soup.
Q: Can I add other vegetables? A: Absolutely. Stir in a cup of frozen peas, corn or green beans near the end of cooking for extra color and nutrition.
Delicious Ham and Potato Soup
This ham and potato soup is rich, comforting and full of flavor. Serve it on its own with crusty bread or pair it with a simple green salad for a complete meal.
4
servings
15
minutes
20
minutes
35
minutes
Ingredients
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3 1/2 cups peeled and diced potatoes
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1/3 cup diced celery
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1/3 cup finely chopped onion
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3/4 cup diced cooked ham
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3 1/4 cups water
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2 tablespoons chicken bouillon granules
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1/2 teaspoon salt, or to taste
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1 teaspoon ground white or black pepper, or to taste
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5 tablespoons butter
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5 tablespoons all-purpose flour
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2 cups milk
Directions
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
- While the potatoes cook, melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook, stirring constantly, about 1 minute to remove the raw flour taste. Gradually whisk in the milk, adding it slowly to avoid lumps. Continue stirring until the mixture thickens, about 4 to 5 minutes.
- Pour the thickened milk mixture into the stockpot and stir to combine. Heat the soup through without boiling, then adjust seasoning to taste and serve immediately.