Creamy Ham and Potato Soup Recipe
This ham and potato soup recipe makes the perfect homemade comfort meal! A bowl of thick potato soup made extra hearty with bits of ham. This soup hits the spot in any season, but especially during a chilly fall day.
Ingredients
- 4 Tbsp unsalted butter
- 1 onion diced
- 1 celery stick diced
- 1 large carrot sliced
- 4 garlic cloves minced
- 4 cups chicken broth
- 4 Idaho potatoes cubed
- 1 tsp salt or to taste
- ¼ tsp ground black pepper or to taste
- 3 cups whole milk
- ¼ cups all-purpose flour
- 1 pounds cooked ham 2 cups, cubed
Instructions
- Heat a Dutch oven over medium heat and add butter, along with onions, celery, and carrots. Cook until the vegetables are tender and soft.
- Add minced garlic to the veggies and cook until fragrant.
- Add the broth to the pot along with potatoes, salt, and pepper. Bring to a simmer and cook until the potatoes are tender and cooked through (about 8-10 minutes).
- In a small bowl, whisk together the milk and flour, then whisk it into the soup.
- Add the chopped ham to the soup pot and cook for about 5 minutes, or until the soup has thickened.
- Garnish the soup with fresh parsley.
- Serve, and enjoy friends!
Notes
- Level up the soup with shredded cheese! Stir cheddar cheese into the simmering soup.
- Bulk up the soup with sautéed mushrooms or even broccoli florets - get experimental!
- Refrigerate leftover soup for up to 3 days. Reheat the soup on the stovetop in a soup pot until it's thick and heated through.