Ham and Potato Soup
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Creamy potato soup is loaded with ham and vegetables making it a hearty and filling bowl of soup.
Every year at Easter my mom makes a ham. I’m not a big ham fan so typically I don’t eat it and I just load up on the side dishes.
This year when it went time to pack up the leftovers I grabbed a few slices of ham knowing that it was going to be cold during the week and that I wanted to make soup. I’ve never made soup with ham before but I’ve made it with bacon plenty of times and figured this would be similar in flavor.
I had a bag of potatoes laying around so I knew I wanted to use those. I make Potato Soup a lot so I didn’t want another plain potato soup. I also make a delicious Broccoli Cheddar Soup with Potatoes.
This time around I decided to make a classic Ham and Potato Soup using my easy potato soup recipe for inspiration. It has carrots, celery, and onions in it along with the potatoes. Then I thought I could add in the ham for some added protein and flavor.
When I make my usual potato soup I like to add half a cup of potato flakes to thicken up the soup and make it creamy. While I was going to do that with this soup I instead opted to make a roux to thicken it up.
What is a Roux?
A roux is a mixture made from cooking equal parts of flour and fat together on the stove. It is used as a thickening agent in sauces, soups, and gravies. The fat used in a roux can be butter, oil, or even bacon grease. I like to use butter because it gives soups a rich flavor. The mixture is cooked over low to medium heat and is stirred constantly until the desired consistency and color is reached. I like to use a blonde to light brown colored roux in most of my soups but for gravy I like a brown roux.
As for spices, I used salt, pepper, and roasted garlic as the base. Then I added in a spice blend called Penzey’s Mural of Flavor because it just adds a nice depth to the soup. It’s a combination of garlic, chives, citrus peel, onions, and shallots. Feel free to use your favorite spice blend.
What herbs and spices can I add to potato soup?
You can use whatever your favorite spices and herbs are. For dried herbs and spices I recommend sage, thyme, garlic, or rosemary. For fresh herbs I would recommend parsley or chives. However, use what you have and what you like. Add a little bit at a time and then try your soup.
Ingredients:
- potatoes (I used Russet potatoes because that’s what I had)
- cooked ham (leftover ham is great in this recipe)
- carrots
- celery
- onion (I used a sweet onion but you can use your favorite onion)
- chicken bouillon cubes
- salt and pepper
- roasted garlic powder (you can also use regular garlic powder)
- spice blend (I used Penzey’s Mural of Flavor)
- butter (I prefer using salted butter)
- all purpose flour
- potato flakes (optional)
- milk (I used whole milk)
- chives (optional)
To make the potato soup dice the potatoes into 1 inch cubes. A lot of people like to peel their potatoes before putting them into soups but the skins have a lot of nutrients and don’t bother me so I prefer to leave them on.
In a large stock pot combine the potatoes, ham, carrots, celery, onions, and water. Bring to a boil then reduce heat to medium and simmer for 15 minutes or until the vegetables have begun to soften.
Add in the chicken bouillon, salt, pepper, garlic, and spice blend. Mix well.
To make the roux add the butter to a small skillet over medium heat. Once the butter has melted add in the flour and whisk to combine. Cook for 1-2 minutes or until desired color has been reached. Slowly whisk in the milk until the mixture is well combined.
If you choose not to make the roux simply add the half cup of potato flakes to the milk.
Add the roux or the potato flake mixture to the pot with the soup and mix well to combine. Heat the soup over medium heat for 10 minutes or until everything is hot.
Can I freeze this soup?
Cream soups do not freeze well because the consistency of them changes when they are frozen. For that reason I recommend that you do not freeze this soup.
What can I serve with this soup?
It depends on if you are having it as an entree or a side dish. If you are having it as a side dish them it goes great with a Gourmet Grilled Cheese Sandwich or a Club Sandwich. If you are having it as your entree then I recommend serving it with a fresh green salad, focaccia bread, or tasty Everything Bagel Rolls.
Ham and Potato Soup
Equipment
Ingredients
- 3 c. potatoes cut into 1 inch pieces
- 3 c. water
- 3/4 c. cooked ham chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1/2 onion minced
- 4 chicken bouillon cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon roasted garlic powder
- 1-2 teaspoons your favorite seasoning blend
- 5 Tablespoon butter salted
- 5 Tablespoons all purpose flour
- 1/2 c. potato flakes ONLY if not using the butter and flour mixture
- 2 c. whole milk
- 2 Tablespoons chives chopped
Instructions
- In a large stock pot combine the potatoes, water, ham, celery, carrots, and onion. Bring to a boil then reduce heat to medium and cook for 15-20 minutes or until the vegetables are tender.
- Add the chicken bouillon, salt, pepper, garlic, and seasoning blend and mix well.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add in the flour and , stirring constantly, until thick. This will take about 1 minute. Whisk in milk then cook and stir until thick, about 5 minutes.
- If you are using the potato flakes instead of the milk and butter mixture, heat the milk in the saucepan over medium heat for 2-3 minutes. Stir in the potato flakes.
- Pour the milk mixture (whichever one you made) into the pot with the potatoes and vegetables. Mix well to combine.
- Continue cooking for about 10 minutes or until the soup is heated through.
- Ladle the soup into bowls and top with chives.
Notes
