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This creamy ham and potato soup is my go-to when I need something quick but comforting after a busy day. With a handful of simple ingredients and only 30 minutes, you get a hearty dinner that feels special even on a weeknight.
I first tried this recipe after Easter to use up extra ham and now it is a regular request. Even my picky eaters ask for second helpings on cold evenings.
Ingredients
- Unsalted butter: gives a rich base and makes the soup velvety. Choose good quality butter for best flavor
- Carrots: add sweetness and color so pick firm bright carrots without cracks
- Onion: brings depth. Yellow onions work best for their mellow flavor
- Celery or peas: provide a bit of green and a hint of earthiness. Choose fresh celery with crisp stalks or sweet frozen peas
- Garlic: adds a subtle background flavor. Use fresh cloves for the best result
- All-purpose flour: thickens the soup. Whisk it in well to avoid lumps
- Russet potatoes: turn fluffy and creamy when cooked. Look for smooth potatoes without green spots
- Chicken stock or broth: gives the soup savory depth. Choose a low sodium version so you can control the salt
- Diced ham: brings salty richness. Both leftover ham and thick-cut steak ham work great
- Kosher salt and black pepper: for balanced seasoning. Start with less and adjust to taste
- Milk and half-and-half or heavy cream: create that luscious texture. Choose whole milk for extra richness
- Nutmeg: adds a hint of warmth and rounds out the savory flavors
- Fresh thyme or dried thyme: gives herbaceous notes that brighten the dish
- Toppings like shredded cheese, bacon crumbles, or sliced green onions: let everyone customize their bowl
Step-by-Step Instructions
- Saute the Vegetables:
- Begin by melting the butter in a large pot over medium-low heat. Add your carrots, onion, and celery or peas. Cook these slowly for about eight minutes until the onions look translucent and everything softens. This creates the savory base that gives the soup great flavor. Stir in the minced garlic and cook for one minute longer so the aroma is released. Sprinkle in the flour and stir non-stop for another minute to fully coat the veggies and build thickness
- Simmer the Potatoes:
- Add the diced potatoes directly to the pot. Season with salt and black pepper at this stage so the flavors blend in. Slowly pour in the chicken stock making sure to scrape the bottom as you go. Turn up the heat to bring the soup to a gentle boil and let it cook for about ten to twelve minutes. The potatoes are done when a fork slides in easily but they should not fall apart
- Add the Ham and Creamy Elements:
- Turn the heat down very low so the soup stays hot but does not boil. Add your diced ham, nutmeg, and a little fresh or dried thyme. Slowly pour in the milk and half-and-half, stirring all the while. Let the soup warm for about five minutes to allow it to thicken and marry the flavors. Taste and adjust with more salt and pepper if needed
- Serve the Soup:
- Ladle the hot soup into bowls and garnish to your liking. My family loves a handful of shredded cheese and crunchy bacon on top. Green onions are great for a burst of color and freshness
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My favorite ingredient for this dish is ham because it is such a memory ingredient for me. After big holidays like Christmas or Easter I always look forward to making this soup with leftover ham so nothing goes to waste. The kitchen smells amazing and it is a recipe that truly brings my family to the table together.
Storage tips
To keep the soup tasting fresh store it in an airtight container in the refrigerator for up to three days. If it thickens too much on the second day just add a splash of milk or broth before reheating on the stove over gentle heat. Avoid freezing since potatoes can change texture after thawing.
Ingredient substitutions
You can easily swap in extra veggies like corn or green beans. If you don’t have ham try shredded rotisserie chicken for a different twist. For a lighter soup use more milk and skip the half-and-half though the final result will be a bit less creamy.
Serving suggestions
Serve this soup with a slice of crusty bread or a simple green salad for a complete meal. Sometimes I offer a bar of toppings so everyone can build their favorite bowl. Leftover soup also makes a cozy next day lunch when reheated.
Cultural and historical context
Ham and potato soup is a classic dish in many cultures that value hearty comfort food especially during the colder months. The combination of ham and potatoes is rooted in economical and flavorful home cooking that stretches leftovers into something new and delicious. This is a perfect example of a recipe that connects generations through simple practical ingredients and a little creativity.
Frequently Asked Questions
- → What kind of ham works best?
Diced leftover ham or steak ham adds great texture and flavor. Choose lean, pre-cooked ham for the best results.
- → Can I use different vegetables?
Yes, add peas, corn, or green beans for variation. Adjust cooking time as needed for firmer vegetables.
- → How do I make the soup thicker?
Start with less broth and use more flour in the roux. You can also simmer longer to reduce excess liquid.
- → Is it possible to freeze leftovers?
While possible, cream-based soups may separate after thawing. Stir well when reheating to restore texture.
- → What toppings pair well?
Shredded cheese, bacon crumbles, and sliced green onions enhance flavor and add a finishing touch.
- → What is the best way to store this dish?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently over low heat before serving.