Kitchen notes · a little help before you start

Ham Potato Soup Recipe

Name: Ham Potato Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1/3 cup unsalted butter; 1 each onion (finely chopped); 1 cup carrot (large, peeled and diced); 1/2 cup diced celery; 3 cups potatoes (peeled and diced); 4 cloves garlic (minced or finely chopped); 1 1/2 cups cooked ham (diced, add more if desired); 1/3 cup all-purpose flour (plain flour); 2 cups low sodium chicken stock (or broth); 2 teaspoons chicken Bouillon; 3 cups milk (whole milk or 2%); 1/4 teaspoon salt (if needed, adjust to you taste); 1/4 teaspoon cracked pepper (to taste); As Needed Black pepper

Small pieces of ham tucked through creamy potato soup make a satisfying bowl to settle down with. The broth is gently savory, with softened vegetables in every spoonful. Ladle it out while it is warm and enjoy the tender potatoes with a little ham in each bite.

Prep: 15 min
Cook: 25 min
Total: 40 min
Original yield: Serves 8
Ingredients: 14 listed

Make it part of your week

Estimating…

SoupsAmericanMain coursePorkPrep: 15 minutes or lessTotal: 31–60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Pork
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Soften the vegetables first

Sauté onion, carrot and celery in butter until they begin softening before adding the ham and potatoes to the pot.

2. Cook the flour through

Mix flour through the ham and vegetables and cook it for two minutes before adding stock and bouillon.

3. Lower heat for milk

Wait until the potatoes are just fork-tender, then reduce the heat to medium-low before stirring in the milk.

Get to know the ingredients

Cooked diced ham

Use ham that is already cooked and diced. It joins the potatoes early enough to flavor the soup as they cook.

Peeled potatoes

Peel and dice the potatoes before cooking them briefly with ham, then simmering in stock until just fork-tender.

Whole or two-percent milk

Either milk is listed. It goes in after the potatoes cook and thickens over the heat for about five minutes.

The last little job

Taste before salting

Taste the thickened soup before adding salt or pepper, since the ham, stock and bouillon already contribute seasoning.

A little more help as you go

Loosen thick soup

If the finished soup is too thick, add milk in quarter-cup increments until its consistency suits you.

Thicken a thinner bowl

You can use a tablespoon of cornstarch mixed with two tablespoons of milk, stirred into the soup and boiled briefly to thicken.

A few questions you might have

Can I use ham broth instead of chicken stock?

Yes. You can make broth from a leftover ham bone and use it in place of the chicken stock.

How is the ham-bone broth made?

Cover the bone halfway with water, bring to a boil, then cover and simmer about an hour until fragrant. Discard the bone.

Can I add more ham?

The ingredient list allows more cooked diced ham if desired. It goes in with the potatoes after the vegetables begin softening.

When does garlic join the soup?

Add garlic after the ham and potatoes have cooked for two minutes, then sauté about thirty seconds before the flour.

Are the stock and bouillon added separately?

They go in together after the flour cooks. Stir everything together before bringing the soup to a boil for the potatoes.

Any more cooking tips?

HAM BROTH You can make your own ham broth for ham soup using leftover ham bone: Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone). Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour). Discard hambone Replace the chicken stock with your ham broth. TIPS If your soup is too thick once it’s finished, simply add more milk in 1/4 cup increments until reaching your desired consistency. Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk. Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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