Description
This creamy Ham and Potato Soup is hearty, comforting, and perfect for chilly days. Packed with tender potatoes, savory ham, and a rich broth, it’s a one-pot meal that’s easy to prepare and always a crowd-pleaser.
Ingredients
Units
Scale
- 4 cups (600 g) diced potatoes (Russet or Yukon Gold)
- 1 1/2 cups (225 g) diced cooked ham
- 1 small onion, finely diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cups (720 ml) chicken broth
- 2 cups (480 ml) milk
- 1/4 cup (30 g) all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup (60 g) shredded cheddar cheese (optional, for garnish)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
- Cook the vegetables:
- In a large pot, combine the potatoes, carrots, celery, onion, and chicken broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Make the roux:
- In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until the mixture is golden and bubbly.
- Combine the soup and roux:
- Slowly whisk the milk into the roux, ensuring there are no lumps. Cook until thickened, about 3-5 minutes. Pour the milk mixture into the pot with the vegetables and broth, stirring to combine.
- Add the ham and seasoning:
- Stir in the diced ham, garlic powder, thyme, salt, and pepper. Simmer for an additional 10 minutes, stirring occasionally, until the soup is thick and creamy.
- Serve:
- Ladle the soup into bowls and garnish with shredded cheddar cheese and parsley, if desired. Serve warm with crusty bread or crackers.
Notes
- For extra flavor, add a pinch of smoked paprika or a bay leaf during cooking.
- You can substitute heavy cream for part of the milk for an even richer soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.