Ah, the joys of a cozy bowl of Ham and Potato Soup! There’s nothing quite like it on a chilly evening, is there? I can still remember the first time I made this dish, inspired by the heartwarming recipes my grandmother used to cook. It was a cold, rainy day, and the aroma of savory ham and creamy potatoes wafted through our home, wrapping us in a hug of warmth. Fast forward to today, and this soup has become my go-to comfort food — a dish that always elicits smiles from family and friends alike.
Let me spill the beans on this recipe — trust me, you’ll want to keep this one close!
Why you’ll love this recipe
Imagine a bowl of creamy goodness that’s brimming with hearty chunks of potatoes and tender bites of ham, all swirled together in a rich, buttery broth. This Ham and Potato Soup is a classic that sings with nostalgic flavors and the kind of comfort that feels like a warm blanket on a snowy day. Each spoonful offers a rich tapestry of textures — the creamy potatoes, sweet carrots, and slightly salty ham create a perfect harmony.
Not to mention, it’s super forgiving! Whether you’re using leftover holiday ham or fresh ingredients from your local market, this recipe adapts beautifully. Plus, it’s a fantastic way to sneak in some veggies without anyone noticing (shhh, I won’t tell!). You can also whip it up on a lazy Sunday and enjoy it throughout the week, making it a culinary lifesaver. Now that’s what I call a win-win!
Gather these ingredients
To create this delightful soup, you’ll need the following staples:
- 5 tablespoons butter: For a wonderfully rich base. Don’t skimp on this; it’s where the magic begins!
- 1 small yellow onion, diced: Sweet and aromatic, this onion will form the foundation of our flavor profile.
- 1 cup sliced carrot: Adds a bit of sweetness and lovely color.
- 1 cup sliced celery: This brings a subtle crunch and freshness that balances out the creaminess.
- 6 cloves garlic, minced: Garlic is your best friend here. It adds depth that makes the soup robust.
- 1 tablespoon Italian seasoning: A blend of herbs that enhances the flavor beautifully. You can switch it up with herbs de Provence if you have that on hand.
- 1/2 teaspoon ground sage: A pinch of this earthy spice goes a long way in elevating the taste.
- 5 tablespoons all-purpose flour: This is our thickening agent to create that luxurious texture.
- 3 cups diced Yukon gold potatoes: Their creamy consistency makes them the star of the show.
- 2 cups cooked cubed ham: Use your leftover ham, or grab some from the deli — both work beautifully.
- 4 cups chicken stock or chicken broth: This provides the flavorful liquid base. Homemade is excellent if you have it!
- 1 bay leaf: Just one adds a subtle aromatic backdrop.
- 1 cup heavy cream: For that silky finish that takes this soup over the top.
- Kosher salt and fresh cracked pepper: Essential seasonings to bring everything together.
- Shredded cheese and sliced chives for garnish: These are optional, but trust me, they add the perfect finishing touch.
The cooking process explained
Now, let’s get our hands a little messy and dive into the creation of this scrumptious soup!
Start with the base. In a large pot, melt your 5 tablespoons butter over medium-high heat. Let that buttery aroma fill your kitchen!
Add your aromatics. Toss in 1 small diced yellow onion, 1 cup sliced carrot, and 1 cup sliced celery, along with a couple of pinches of salt and pepper. Sauté these beauties for about 8 minutes, stirring frequently until they soften and become fragrant.
Garlic time. Reduce the heat to medium, then add in 6 cloves of minced garlic, 1 tablespoon of Italian seasoning, and 1/2 teaspoon of sage with a few more pinches of salt and pepper. Cook this heavenly mixture for about a minute until the garlic is aromatic — don’t let it burn!
Thickening agent. Stir in 5 tablespoons of flour and cook for another minute. This step is crucial; it helps create a nice, thick texture in the soup.
Deglaze the pot. Pour in about 1/4 to 1/2 cup of chicken broth, scraping any tasty bits off the bottom of the pot. Those bits add flavor, so don’t skip this step — it’s magic!
Build the soup. Now, add your 3 cups of diced potatoes and 2 cups of cooked ham, along with the remaining chicken broth and a bay leaf. Bring everything to a simmer over medium-high heat.
Let it bubble. Reduce the heat to medium or medium-low and let it simmer for 10-12 minutes, until the potatoes are fork-tender. You should be able to pierce them easily!
Finish with cream. Stir in that luscious 1 cup of heavy cream. Season to taste with more salt and pepper, ensuring every bite is packed with flavor.
Serve it up. Enjoy immediately or garnish with shredded cheese and sliced chives if you’re feeling fancy.
Serving suggestions
Ah, this is where the fun continues! Serving Ham and Potato Soup is as delightful as making it. Picture this: a hearty bowl of the creamy soup next to some crusty bread or a fresh green salad. You could even go for a nice apple or walnut salad to add some crunch!
If you’re feeling a bit indulgent, top your soup with shredded cheese — cheddar works wonders — and a sprinkle of chives for that pop of fresh flavor. If you’re in the mood for a dip, consider pairing with homemade garlic bread. Trust me; it’s a match made in culinary heaven.
Storage and reheating tips
Leftovers? Yes, please! This soup keeps well in the fridge for about 3 to 4 days. Just make sure it’s cooled down before placing it in an airtight container.
If you want to freeze it, I’d recommend leaving out the heavy cream until you’re ready to eat, as it can change texture when frozen. To reheat, simply thaw it in the fridge overnight, then warm it gently on the stove while whisking in the cream until you reach that beautiful, velvety consistency again.
Helpful cooking tips
Here are a few insider tips to ensure your soup comes out perfectly:
- Don’t rush the aromatic stage: Allowing the onions, carrots, and celery to properly sauté will enhance the flavors immensely.
- Taste as you go: Seasoning can be a personal preference, so make sure to adjust to your liking!
- No ham? No problem!: You can use cooked chicken or even go vegetarian with some white beans for added protein.
Creative Twists
Feeling adventurous? Here are some ways to make this soup your own:
- Swap the stock: Use vegetable broth for a plant-based version.
- Spicy kick: If you like heat, throw in a pinch of red pepper flakes or a splash of hot sauce while cooking.
- Herb variations: Experiment with fresh herbs like thyme or rosemary in addition to or in place of the Italian seasoning for a different flavor profile.
Common questions
1. How long does it take to make this soup?
The whole process takes about 30-40 minutes from prep to serving, making it perfect for a weeknight meal!
2. Can I use leftover holiday ham?
Absolutely! This soup is perfect for using up ham and makes great use of those leftovers.
3. Can I make this soup ahead of time?
Yes! It stores beautifully and is often even better the next day as the flavors meld.
4. What can I serve with this soup?
Crusty bread, a fresh salad, or even a side of roasted veggies pairs wonderfully!
5. Is this soup kid-friendly?
Totally! Its creamy texture and delicious flavors appeal to both kids and adults alike.
There’s something so heartwarming about a bowl of Ham and Potato Soup that warms not just the stomach, but the soul. With its rich flavors and comforting ingredients, it’s no wonder this dish is a cherished classic. So why not step into the kitchen and give it a whirl? Add your own twists and variations, and don’t forget to share your delicious results! Happy cooking, my friend!
Ham and Potato Soup
Description
A creamy ham and potato soup perfect for chilly evenings, brimming with rich flavors and textures.Ingredients
For the Soup
Instructions
Cooking Steps
Melt Butter
In a large pot, melt the butter over medium-high heat.Add Aromatics
Add onion, carrot, and celery, sauté for about 8 minutes until softened.Add Garlic and Seasoning
Stir in minced garlic, Italian seasoning, and sage, cooking for an additional minute.Thicken Soup
Stir in flour and cook for another minute to thicken.Deglaze Pot
Pour in 1/4 to 1/2 cup of chicken broth, scraping bits off the bottom.Build the Soup
Add potatoes, ham, remaining broth, and bay leaf. Bring to a simmer.Simmer
Reduce heat to medium-low and let simmer for 10-12 minutes until potatoes are tender.Finish with Cream
Stir in heavy cream, season to taste, and serve hot.Garnish with cheese and chives if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 16g80%
- Trans Fat 0g
- Cholesterol 100mg34%
- Sodium 900mg38%
- Potassium 800mg23%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 18g36%
- Vitamin A 20 IU
- Vitamin C 15 mg
- Calcium 200 mg
- Iron 2 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 5 mcg
- Thiamin 0.5 mg
- Riboflavin 0.4 mg
- Niacin 2 mg
- Vitamin B6 0.5 mg
- Folate 15 mcg
- Vitamin B12 2 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 180 mg
- Iodine 0 mcg
- Magnesium 20 mg
- Zinc 2 mg
- Selenium 25 mcg
- Copper 0.2 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
