Creamy Ham and Potato Soup
Creamy Ham and Potato Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 cup yellow onion, diced
- 1/2 cup celery, diced
- 1 1/2 cups diced ham
- 4 cups chicken broth
- 3 cups potatoes, peeled and diced into 1/2-inch pieces
- 1 cup carrots, sliced into 1/4-inch rounds
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creamy Roux
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
For Garnish
- 1 teaspoon dried parsley
Instructions
- 1
In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and celery. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min
- 2
Add the diced ham to the pot with the softened vegetables. Cook for another 3-5 minutes, stirring occasionally, until the ham is lightly browned.
⏱️ 5 min
- 3
Pour in the chicken broth, then add the diced potatoes and sliced carrots. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes and carrots are tender.
⏱️ 20 min
- 4
While the soup is simmering, prepare the creamy base. In a separate medium saucepan, melt 1/4 cup of unsalted butter over medium heat.
⏱️ 2 min
- 5
Whisk in the all-purpose flour and cook for 1-2 minutes, continuously whisking, to create a roux. Do not let the flour brown.
⏱️ 2 min
- 6
Gradually pour in the milk, whisking constantly to prevent lumps. Continue to whisk and cook until the mixture thickens into a smooth, creamy sauce, about 3-5 minutes.
⏱️ 5 min - 7
Once the vegetables in the main pot are tender, pour the creamy sauce into the soup. Stir thoroughly to combine all ingredients.
⏱️ 2 min
- 8
Season the soup with salt and black pepper to taste. Continue to simmer for another 5 minutes to allow the flavors to meld. Garnish with dried parsley before serving.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Ham and Potato Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 cup yellow onion, diced
- 1/2 cup celery, diced
- 1 1/2 cups diced ham
- 4 cups chicken broth
- 3 cups potatoes, peeled and diced into 1/2-inch pieces
- 1 cup carrots, sliced into 1/4-inch rounds
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creamy Roux
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
For Garnish
- 1 teaspoon dried parsley
Instructions
- 1
In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and celery. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.
⏱️ 7 min - 2
Add the diced ham to the pot with the softened vegetables. Cook for another 3-5 minutes, stirring occasionally, until the ham is lightly browned.
⏱️ 5 min - 3
Pour in the chicken broth, then add the diced potatoes and sliced carrots. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes and carrots are tender.
⏱️ 20 min - 4
While the soup is simmering, prepare the creamy base. In a separate medium saucepan, melt 1/4 cup of unsalted butter over medium heat.
⏱️ 2 min - 5
Whisk in the all-purpose flour and cook for 1-2 minutes, continuously whisking, to create a roux. Do not let the flour brown.
⏱️ 2 min - 6
Gradually pour in the milk, whisking constantly to prevent lumps. Continue to whisk and cook until the mixture thickens into a smooth, creamy sauce, about 3-5 minutes.
⏱️ 5 min - 7
Once the vegetables in the main pot are tender, pour the creamy sauce into the soup. Stir thoroughly to combine all ingredients.
⏱️ 2 min - 8
Season the soup with salt and black pepper to taste. Continue to simmer for another 5 minutes to allow the flavors to meld. Garnish with dried parsley before serving.
⏱️ 7 min