Ham and Potato Soup Recipe
It's a perfect dish for chilly evenings when you want something that fills you up and brings a smile to your face.
Equipment
- Large Pot or Dutch Oven
- Medium Saucepan
- Whisk
- Sharp Knife
- Ladle
Ingredients
Main Ingredients
- 3 1/2 cups (about 2 large) russet potatoes, peeled and diced medium
- 1 1/2 cups (9 oz) cooked honey ham, diced medium
- 1/2 cup celery, diced small
- 1/2 cup onion, diced small
- 4 cups (2 15oz cans) chicken broth
- 5 tablespoons butter
- 1/4 cup and 1 tablespoon (44g) all-purpose flour
- 2 cups milk (any percentage)
- 1/4 teaspoon black pepper
- Salt, to taste
Instructions
Cooking Instructions
- Start by preparing the base of your soup. In a large pot, combine the diced potatoes, cooked honey ham, celery, onions, and chicken broth. Bring everything to a low boil over medium heat. Let it cook for 10 to 15 minutes, or until the vegetables are fork-tender. This allows all the flavors to meld together, creating a rich and hearty base for your soup.
- While the potatoes and vegetables are cooking, it's time to make the roux, which will give the soup its creamy texture. In a medium saucepan, melt 5 tablespoons of butter over medium heat. Once the butter is melted, whisk in 1/4 cup and 1 tablespoon of all-purpose flour. Stir constantly for about a minute until the mixture turns a light golden color.
- Slowly pour in 2 cups of milk while stirring continuously to prevent any lumps from forming. Continue to cook this mixture for about 5 minutes, or until it thickens to a creamy consistency. This will form the foundation for your creamy soup base.
Combining the Soup Base
- Now that your roux is thickened, it’s time to bring everything together. Pour the flour and milk mixture into the pot with the boiled potatoes, ham, and vegetables. Stir well to combine, ensuring that the creamy mixture is evenly distributed throughout the soup. This step will transform your soup into a smooth and velvety bowl of comfort.
- Once everything is well-mixed, it's time to add the final touches. Season your soup with a 1/4 teaspoon of black pepper and salt to taste. Stir again, and give the soup a final taste to make sure the seasoning is just right. If you feel it needs more salt or pepper, adjust accordingly. Remember, seasoning can make or break a dish, so don’t be afraid to tweak it to your preference.