Description
A hearty and creamy ham and potato soup that is perfect for a cozy meal.
Ingredients
Scale
- 5 tablespoons unsalted butter
- 1 small yellow onion, diced small (about 2/3 cup)
- 1 stalk celery, diced small
- 3 cloves garlic, finely minced
- 2 pounds Russet potatoes, diced
- 5 tablespoons all-purpose flour
- 3 cups chicken broth (reduced sodium recommended)
- 2 cups whole milk
- 1 ½ to 2 cups cooked ham, diced small
- 1 ham bone (optional)
- 1 tablespoon Better Than Bouillon (or your favorite bouillon)
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon freshly ground black pepper (or to taste)
- 1/2 cup shredded cheddar cheese (optional but recommended, plus more for garnishing)
- 1 tablespoon fresh parsley (or to taste, for garnishing)
Instructions
- To a large Dutch oven, add the butter, onions, celery, and sauté over medium-high heat for about 4-5 minutes; stir frequently.
- Add the garlic, potatoes, and sauté for 1 minute; stir continuously. Tip: The potatoes will be the item that holds up the soup from being done because they’ll take the longest to cook through. Make sure to keep the pieces no bigger than 1/2-inch dice.
- Evenly sprinkle the flour over top and cook for 1-2 minutes; stir nearly continuously. Tip: The flour + butter in the pot will create a roux, which will help thicken the soup.
- Add the broth, milk, diced ham, ham bone if using, bouillon, salt, pepper, and optional parsley now or garnish with it at the end. Bring to a boil and then reduce heat to a simmer. Simmer until the potatoes are tender, about 10-12 minutes.
- While simmering, if you want the soup to be thicker, use a potato masher to gently mash some of the potatoes. If at any time the soup has gotten too thick, add additional broth/milk as necessary.
- When the potatoes are done, if you used a ham bone, remove it. Turn the heat to low, add the cheese, and stir to combine and melt it, about 1 minute.
- Taste the soup and adjust flavors as necessary. If the soup tastes flat, it may need more salt, depending on the saltiness of the ham and broth used.
- Ladle into bowls and top with extra cheese if desired, and serve immediately.
Notes
- Simmer until potatoes are nicely done because a hard potato in soup is very unappetizing.
- Always season to your personal taste preferences, especially with salt and pepper.
- Red pepper flakes can add a nice flavor without spiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg