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This ham and potato soup recipe was given to me by a friend. It’s delicious and easy to make. The best part? You can add additional ingredients like carrots and extra ham, and it still turns out great.
This top-rated ham and potato soup recipe is ?like a warm hug in a bowl,? according to one Cookdap community member. Not only is it a great way to use up cooked ham, it easy to customize with whatever ingredients you have on hand.?
Ham and Potato Soup Ingredients
These are the ingredients you?ll need to make this basic ham and potato soup recipe:?
- Vegetables: You?ll need an onion, celery, and (of course!) potatoes.?
- Water: Boil the ham and veggies in water.?
- Ham: This recipe is the perfect way to use up cooked ham.?
- Seasonings: Season the ham and potato soup with chicken bouillon granules, salt, and black pepper.?
- Butter and flour: Make a roux with butter and all-purpose flour.
- Milk: Whisk two cups of milk into the roux for a creamy soup base.?
How to Make Ham and Potato Soup
You?ll find the full, step-by-step recipe below ? but here?s a brief overview of what you can expect when you make homemade ham and potato soup:?
- Boil the ham and veggies until tender, then season.?
- Make a roux in a saucepan. Whisk in the milk.?
- Pour the milk mixture into the pot and stir until warm.?
What to Serve With Ham and Potato Soup
Take each bowl of ham and potato soup up a notch with toppings like shredded Cheddar cheese, crumbled bacon, green onions, and chives. This dish pairs well with crusty bread and a fresh side salad.
More inspiration: Explore our entire collection of Side Dishes for Soup.
How to Store Ham and Potato Soup
Store the ham and potato soup in an airtight storage container for up to four days. Reheat in the microwave or on the stove.
Can You Freeze Ham and Potato Soup?
We don?t recommend freezing this ham and potato soup, as potatoes become grainy as they thaw and dairy-based soups tend to separate during the thawing and reheating processes.?
Cookdap Community Tips and Praise
?Our go-to recipe for soup,? says one Cookdap community member. ?Thick, creamy, simple. Fills you up, and leftovers are even better! I often double this recipe because it disappears like magic.?
?Like a warm hug in a bowl,? according to SarahLynn. ?This was so fast and delicious!!!?
?Definitely a 5-star recipe,? raves another Cookdap community member. ?Always my go to for a quick weeknight soup fall and winter. I add chicken broth and saut? the onions and celery in butter to soften.?
Ingredients
- 3 ½ cups peeled and diced potatoes
- 3 ¼ cups water
- ¾ cup diced cooked ham
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 2 tablespoons chicken bouillon granules
- 1 teaspoon ground white or black pepper, or to taste
- ½ teaspoon salt, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Directions
Step 1
Combine potatoes, water, ham, celery, and onion in a stockpot. Bring to a boil; simmer over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.
Step 2
Melt butter in a separate saucepan over medium-low heat. Add flour; cook and stir until thick, about 1 minute. Whisk in milk; cook and stir until thick, 4 to 5 minutes.
Step 3
Pour milk mixture into the stockpot; cook and stir until warmed through.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 195 | |
| % Daily Value * | |
| Total Fat11g | 13% |
| Saturated Fat6g | 31% |
| Cholesterol30mg | 10% |
| Sodium394mg | 17% |
| Total Carbohydrate20g | 7% |
| Dietary Fiber2g | 7% |
| Total Sugars4g | |
| Protein6g | |
| Vitamin C18mg | 90% |
| Calcium91mg | 7% |
| Iron1mg | 5% |
| Potassium442mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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