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Ham and Potato Soup

Welcome to the comforting world of Ham and Potato Soup, a dish that warms both the heart and the belly. This hearty soup embodies the essence of home-cooked goodness, making it a quintessential meal for chilly days or when you need a little extra comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

For the Ham and Potato Soup
  • 2 cups diced ham Use leftover holiday ham or deli ham for convenience.
  • 4 medium potatoes Peeled and diced, Yukon Gold or Russet potatoes work best.
  • 1 medium onion Chopped, adds flavor and depth to the soup.
  • 3 medium carrots Sliced, for sweetness and color.
  • 2 stalks celery Chopped, for added crunch and flavor.
  • 4 cups chicken broth Use low-sodium broth for better control over saltiness.
  • 1 cup milk Whole milk or half-and-half for creaminess.
  • 2 tbsp butter For sautéing the vegetables.
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper Freshly ground for the best flavor.
  • 1/2 tsp garlic powder For an aromatic kick.
  • 1/2 tsp thyme Dried thyme adds earthiness.
  • Chopped parsley for garnish

Equipment

  • Large Pot
  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Wooden spoon
  • Ladle
  • Soup Storage Containers

Method
 

  1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onions, carrots, and celery. Sauté the vegetables for about 5-7 minutes or until they become tender and fragrant.
  2. Step 2: Stir in the diced ham and cook for an additional 2-3 minutes. This allows the ham to heat through and release its savory juices into the mix.
  3. Step 3: Add the diced potatoes, chicken broth, salt, pepper, garlic powder, and thyme to the pot. Stir well to combine all ingredients. Bring the mixture to a boil, which typically takes about 5 minutes.
  4. Step 4: Once boiling, reduce the heat and let the soup simmer for about 20-25 minutes until the potatoes are tender.
  5. Step 5: Stir in the milk and heat the soup through without bringing it back to a boil.
  6. Step 6: Serve the soup hot in bowls, garnished with chopped parsley if desired.

Notes

Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.