Ham Potato Soup Recipe
Deliciously creamy Ham and Potato Soup is easy to make and perfect for using up leftovers! Filled with soft, tender potatoes, carrots, celery, onion, garlic and the possibility of making your own ham broth from a leftover ham bone! The best part? No heavy cream! Picky eaters will ask for seconds!
Ingredients
- ⅓ cupunsalted butter
- 1onion (finely chopped)
- 1 cupcarrot (large, peeled and diced)
- ½ cupdiced celery
- 3 cupspotatoes (peeled and diced )
- 4 clovesgarlic (minced or finely chopped)
- 1 ½ cupscooked ham (diced, add more if desired)
- ⅓ cupall-purpose flour (plain flour)
- 2 cupslow sodium chicken stock (or broth)
- 2 teaspoonschicken bouillon
- 3 cupsmilk (whole milk or 2%)
- ¼ teaspoonsalt (if needed, adjust to you taste)
- ¼ teaspooncracked pepper (to taste)
Directions
- 1
Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).
- 2
Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).
- 3
Mix the flour through and cook for 2 minutes.
- 4
Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10-12 minutes.
- 5
Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).
- 6
Taste test and season with salt and pepper, if desired.
- 7
Serve warm.