Hearty Ham and Potato Soup

Soup is such a great meal for autumn and winter nights, because it warms and nourishes both body and soul. This Delicious Ham and Potato Soup recipe will deliver exactly that experience for your family with salty, savory ham and hearty, delicious potatoes.

This hearty and comforting ham and potato soup is a great dinner option. It’s easy to make and comes together in about 30 minutes. Plus, the leftovers freeze well, so you can have them on hand to enjoy whenever you want.

This recipe starts with cubed potatoes, diced celery and onion, and a diced ham steak. These ingredients are simmered in a delicious broth until the potatoes are tender and the vegetables are cooked through. Salt and pepper are added for flavor and the soup is topped off with milk and a bit of paprika.

Frequently Asked Questions

Q: What type of ham works best for this soup? A: A fresh ham steak is the best option for this recipe. If you can’t find ham steak, you can also use leftover ham or precooked ham cubes.

Q: Can I use a different type of broth? A: Yes, you can substitute the chicken broth with beef or vegetable broth to create a different flavor.

Q: Can I use other vegetables in this soup? A: Absolutely! Add a cup of frozen peas, green beans, or corn for a nutritional boost.

Delicious Ham and Potato Soup

3 from 33 votes
Recipe by Addrecipes Course: Soups, Stews And Chili RecipesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

This potato and ham soup is a deliciously hearty meal that packs a flavorful punch. It’s perfect for a comforting dinner that can be served alone, along with some crusty bread, or with a green salad to round out the meal.

Ingredients

  • 3 1/2 cups peeled and diced potatoes

  • 1/3 cup diced celery

  • 1/3 cup finely chopped onion

  • 3/4 cup diced cooked ham

  • 3 1/4 cups water

  • 2 tablespoons chicken bouillon granules

  • 1/2 teaspoon salt, or to taste

  • 1 teaspoon ground white or black pepper, or to taste

  • 5 tablespoons butter

  • 5 tablespoons all-purpose flour

  • 2 cups milk

Directions

  • Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  • In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  • Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Leave a Comment