Ham and Potato Soup
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
40 mins
-
Total Time
1 hr
-
Servings
8 (1.5 cups each)
-
Calories
212 kcal
-
Course
Main Course, Soup, Dinner
-
Cuisine
American
Ham and Potato Soup
Description
This recipe starts by softening diced carrots, celery, and onions in olive oil until softened and translucent. Potatoes, ham, and vegetable broth are added and brought to a boil, then simmered until potatoes become tender. Meanwhile, a blonde roux is prepared by melting butter and whisking in flour, then adding milk until thickened. This creamy base is incorporated into the soup, giving it a velvety texture. Fresh parsley, black pepper, and salt balance the flavors.
The soup contains chunks of ham and potatoes throughout, with softened vegetables to create a satisfying, filling dish. Texture and flavor come from the combination of the meat, starch, and aromatic vegetables blended with the creamy broth.
This recipe yields about 12 cups, with a suggested serving size of 1 1/2 cups per person, enough to serve approximately eight. It works well as a warming main course during colder weather or as a comforting family meal.
Ingredients
- 2 Tbsp olive oil $0.34
- 2 carrot $0.20, peeled, diced
- 3 talks celery $0.30, diced
- 1 onion $1.02, small, white, diced
- 2 potato $1.66, medium, peeled and diced, roughly 3½ cups
- 6 cups vegetable broth $0.53
- 2 cups ham $6.38, cooked, diced
- 2 Tbsp butter $0.24, salted
- 1/4 cup all-purpose flour $0.05
- 2 cups milk $0.38
- 2 Tbsp parsley $0.08, fresh, minced
- 1 tsp black pepper $0.05, freshly cracked
- salt $0.01, to taste
Instructions
- In the stock pot, add 2 Tbsp olive oil on medium heat. Add the carrots, celery, and onion and cook down until slightly softened and the onions are nice and glossy, about 5 minutes.
- Add potatoes, vegetable broth, and ham in the stockpot. Bring the pot to a boil. Once boiling, turn the heat down to medium and let the potatoes simmer for about 15 minutes, or until they are tender. Stir in the pepper.
- Melt the butter in a separate medium-size saucepan over medium-low heat. Whisk in the all-purpose flour until smooth. Cook for about 1 minute. (Note: this is a “blonde roux” so you don’t want the flour to toast too much!) Whisk in milk and cook for about 4 minutes until thick and warm.
- Pour milk/roux mixture into the stockpot with ham soup and whisk to combine. Cook until all vegetables reach desired tenderness and soup thickens to your liking, another 10 minutes should do it. Add the parsley, additional salt and pepper if needed and enjoy!
Notes
- The recipe yields approximately 12 cups; a 1 1/2 cup serving size feeds about eight people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1.5 cups each)
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 212kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Sodium | 1109mg | 46% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
