Ham and Potato Soup

Name: Ham and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ tbsp Butter; 1 Onion; 2 Carrots; 2 Celery; ¼ cup All-Purpose Flour; 5 cups Chicken Broth; 1¾ lb Potato; ½ tsp Thyme; 12 slices Ham; 1⅔ cups Milk; ½ tsp Salt; ½ tsp Black Pepper

By Eatpace

This creamy potato soup is filled with diced ham, carrots and celery. It cooks in one pot and makes enough for four generous bowls.

Total: 45 min; 15 prep · 30 cook
Serves: 4; Scale it below
Calories: 446; kcal per serving
Protein: 25g; per serving

Plan this dinner Jump to recipe

A bowl of creamy potato soup with diced ham, carrots and celery.

45 min

Method

6 steps 15 min prep · 30 min cook

Prep

Step 1. Melt Butter in a large pot over medium heat. Add Onion, Carrot, and Celery and cook, stirring, until the onion softens, about 6 minutes.
Step 2. Stir in All-Purpose Flour and cook until it coats the vegetables and smells lightly toasted, about 1 minute.
Step 3. Gradually stir in Chicken Broth, scraping the bottom of the pot. Add Potato and Thyme, bring to a boil, then lower the heat and simmer until the potato is tender, about 15 minutes.
Step 4. Mash some of the potato against the side of the pot, leaving plenty of pieces whole.

Cook

Step 5. Stir in Ham and Milk. Simmer gently over medium-low heat, without boiling, until the ham is hot and the soup is slightly thickened, about 5 minutes.

Finish & serve

Step 6. Stir in Salt and Black Pepper. Taste and add more salt if needed, then ladle into bowls.

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Tips

Good to know

Mash only some of the potatoes to thicken the broth while keeping the soup chunky.

Leftovers

Refrigerate leftovers within 2 hours and reheat gently within 3 to 4 days, adding a splash of water if needed.

Swap it

Use unsweetened soy milk and olive oil in place of the milk and butter for a dairy-free soup.

In Eatpace

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