Creamy Ham and Potato Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup sliced carrots
02 -
1/2 cup diced onion
03 -
1/2 cup diced celery (or peas)
04 -
4 medium russet potatoes, peeled and diced
→ Staples
05 -
4-6 tablespoons unsalted butter
06 -
1-2 cloves garlic, minced
07 -
1/3 cup all-purpose flour
08 -
3-4 cups chicken stock or broth
09 -
1/2 teaspoon Kosher salt, plus more to taste
10 -
1/4 teaspoon ground black pepper, plus more to taste
→ Protein
11 -
1-1 1/2 cups diced ham (leftover ham or steak ham works great)
→ Dairy
12 -
1 cup milk
13 -
1 cup half-and-half (or heavy cream)
→ Seasoning
14 -
Pinch of nutmeg
15 -
Fresh thyme, or a pinch of dried thyme
→ Optional Toppings
16 -
Shredded cheese
17 -
Bacon crumbles
18 -
Sliced green onions
# Instructions:
01 -
In a large pot, melt 4-6 tablespoons of butter over medium-low heat. Add sliced carrots, diced onions, and diced celery and cook until translucent. Stir in minced garlic and cook for 1 minute. Whisk in all-purpose flour and stir constantly for 1 minute, or until thickened.
02 -
Add diced russet potatoes and season with Kosher salt and ground black pepper. Gradually pour in chicken stock and bring to a light boil. Cook for 10 to 12 minutes, or until the potatoes are fork-tender.
03 -
Reduce heat to low and add diced ham, a pinch of nutmeg, and thyme. Gradually stir in milk and half-and-half, cooking for 5 minutes or until thickened. Adjust seasoning with additional salt and pepper as needed.
04 -
Ladle soup into bowls and serve with optional toppings such as shredded cheese, bacon crumbles, or sliced green onions.
# Notes:
01 -
For a thicker soup, start with less broth and thin as needed near the end of cooking.
02 -
Additional vegetables like peas, corn, or green beans can be added for variety.
03 -
Shred your own cheese for better melting when incorporating cheddar into the soup.
04 -
Store leftovers in an airtight container in the fridge for up to 3 days.