Description
Hearty “ham and potato soup” warms hearts with its creamy comfort from classic American kitchens. Packed with tender potatoes, smoky ham chunks, and rich seasonings, this soul-satisfying soup delivers pure winter bliss for hungry families.
Ingredients
Scale
Main Proteins and Vegetables:
- 1 ½ cups (225 g) diced cooked ham
- 4 cups (600 g) diced potatoes (Russet or Yukon Gold)
- 1 small onion, finely diced
- 2 carrots, diced
- 2 stalks celery, diced
Liquids and Thickening Agents:
- 3 cups (720 ml) chicken broth
- 2 cups (480 ml) milk
- ¼ cup (30 g) all-purpose flour
- 3 tablespoons unsalted butter
Seasonings and Optional Garnishes:
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper, to taste
- ½ cup (60 g) shredded cheddar cheese (optional, for garnish)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
- Prepare the vegetable base by combining diced potatoes, carrots, celery, and onions in a large pot with fragrant chicken broth. Bring the mixture to a rolling boil, then reduce heat and allow the vegetables to simmer gently until potatoes become fork-tender, approximately 15-20 minutes.
- While vegetables are cooking, create a classic roux in a separate saucepan by melting butter and whisking in flour. Toast the mixture continuously, watching for a golden, bubbling consistency that indicates proper development of flavor, about 1-2 minutes.
- Gradually incorporate milk into the roux, whisking meticulously to prevent lumps from forming. Allow the sauce to thicken and develop a smooth, velvety texture over medium heat, which typically takes 3-5 minutes.
- Merge the milk-based sauce with the simmered vegetables and broth, stirring thoroughly to create a harmonious, creamy foundation for the soup.
- Introduce diced ham, along with garlic powder, thyme, salt, and pepper, into the soup. Let the ingredients meld together during a final 10-minute simmer, allowing flavors to intensify and the soup to reach a rich, hearty consistency.
- Serve the piping hot soup in individual bowls, optionally embellishing with sprinkled cheddar cheese and fresh parsley. Complement the dish with crusty bread or crisp crackers for a satisfying meal.
Notes
- Dice vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Select low-sodium chicken broth to control saltiness, especially when using pre-cooked ham which already contains salt.
- Swap ham with smoked turkey or plant-based protein for vegetarian and lighter variations of the soup.
- Use gluten-free flour or cornstarch as a roux alternative for those with wheat sensitivities, maintaining the same thickening process.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg