Description
This comforting Ham and Potato Soup is a hearty, creamy dish made with tender diced potatoes, flavorful cooked ham, and aromatic vegetables simmered to perfection. Thickened with a buttery flour roux and enriched with milk, it’s perfect for cozy dinners and easy to prepare on the stovetop.
Ingredients
Scale
Soup Ingredients
- 3 1/2 cups peeled and diced potatoes
- 3 1/4 cups water
- 3/4 cup diced cooked ham
- 1/3 cup finely chopped celery
- 1/3 cup finely chopped onion
- 2 cloves minced garlic
- 2 tablespoons chicken bouillon granules
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt
Roux Ingredients
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Instructions
- Prepare the Soup Base: In a large stockpot, combine peeled and diced potatoes, water, diced cooked ham, finely chopped celery and onion, and minced garlic. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 10 to 15 minutes or until the potatoes are tender. Stir in chicken bouillon granules, black pepper, and sea salt to enhance the soup’s flavor.
- Make the Roux: Meanwhile, melt butter in a separate saucepan over medium-low heat. Add all-purpose flour to the melted butter and cook, stirring constantly, until the mixture thickens and forms a roux; this should take about 4 to 5 minutes. The roux will be slightly golden and smooth.
- Combine and Thicken: Gradually pour the roux mixture into the stockpot with the simmered ingredients, stirring continuously. Then add the milk and continue to stir until the soup is fully warmed through and thickened to a creamy consistency.
- Serve: Once the soup is hot and velvety, ladle it into bowls and serve immediately. Enjoy a warm, hearty bowl perfect for chilly days!
Notes
- You can substitute chicken bouillon with vegetable bouillon for a lighter flavor or to adjust dietary preferences.
- For a creamier texture, consider adding a splash of heavy cream instead of some of the milk.
- If you prefer a thicker soup, mash some of the potatoes before adding the roux mixture.
- Fresh herbs like thyme or parsley can be added at the end for extra flavor and color.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: ham and potato soup, creamy soup, hearty soup, easy soup recipe, comfort food, stovetop recipe
