Here’s a creamy, comforting Ham and Potato Soup recipe—perfect for using leftover ham and great for chilly days.
🥣 Ham and Potato Soup
Ingredients (Serves 4–6)
- 2 cups cooked ham, diced
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream (optional for extra richness)
- 3 Tbsp butter
- 3 Tbsp all-purpose flour
- Salt & black pepper, to taste
- 1/2 tsp dried thyme (optional)
- 1 cup shredded cheddar cheese (optional)
- Chopped green onions or parsley for garnish
Steps
- Cook the Vegetables
- In a large pot, melt 1 Tbsp butter over medium heat.
- Add onion and cook 3–4 minutes until softened.
- Add garlic and cook 30 seconds.
- Simmer Potatoes
- Add diced potatoes, ham, chicken broth, and thyme.
- Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.
- Make the Cream Base
- In a separate saucepan, melt remaining 2 Tbsp butter.
- Whisk in flour and cook 1–2 minutes to form a roux.
- Slowly whisk in milk (and cream if using) until smooth and slightly thickened.
- Combine
- Stir the milk mixture into the soup.
- Simmer 5–10 minutes until thick and creamy.
- Season with salt and pepper to taste.
- Optional Cheese Finish
- Stir in shredded cheddar until melted for a cheesy version.
- Serve
- Garnish with chopped green onions or parsley.
- Serve with crusty bread or crackers.
Tips
- For a thicker soup, mash some of the potatoes directly in the pot.
- Add carrots or celery for extra flavor.
- This soup stores well in the fridge for 3–4 days and reheats gently on the stove.
If you want, I can give you a slow-cooker ham and potato soup version that cooks low and slow for deeper flavor with minimal effort.
