Ham and Potato Soup
User Reviews
5
Ham and Potato Soup
Description
Ham and Potato Soup features diced ham and peeled russet potatoes simmered with onions, carrots, celery, and garlic to build a savory base. The soup is thickened with a butter and flour roux incorporated into milk, then enriched further with shredded white cheddar cheese that melts into the broth. This cooking method yields a creamy, smooth consistency contrasted by tender vegetable pieces and substantial ham chunks, giving the soup satisfying texture and depth.
The flavor is salty and rich from the ham and cheese while the vegetables add subtle sweetness and earthiness. Garnished with chopped parsley, it brings a mild herbal note for balance. This filling soup serves well as a standalone meal or with crusty bread on the side.
To adapt, use larger cubes of cooked ham to maintain texture, and be cautious with salt, as the ham, broth, and cheese already contribute considerable seasoning. Milk fat content can be varied from 1% to whole or half and half for creaminess adjustments. This soup reheats well and is enjoyable for leftovers.
Ingredients
- 6 tablespoons butter divided use
- 1/2 cup onion diced
- 2 carrot peeled, halved and sliced
- 2 talks celery sliced
- 2 cups ham cubed
- 1 teaspoon garlic minced
- 2 1/2 cups russet potato peeled and diced
- 4 cups chicken broth
- 5 tablespoons flour
- 2 cups milk
- 1 cup White Cheddar Cheese shredded
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
Instructions
- Melt 1 tablespoon of butter in a large pot over medium heat. Add the onions and cook for 3-4 minutes or until softened.
- Add the carrots, celery, ham, potatoes and garlic to the pot, cook for 3-4 minutes, stirring occasionally.
- Add the chicken broth and bring to a simmer. Cook for 15-20 minutes or until potatoes are tender.
- In a separate pan, melt the remaining 5 tablespoons of butter over medium heat. Whisk in the flour, stirring constantly. Cook for 1 minute.
- Slowly pour in the milk, whisking continuously. Cook for 4-5 minutes or until thickened.
- Pour the milk mixture into the ham soup and stir to combine. Stir in the cheddar cheese.
- Cook for 5-6 minutes longer. Taste and add salt and pepper as desired. Sprinkle with parsley, then serve.
Notes
- Use leftover or cooked ham cut into larger pieces to retain texture in the soup.
- Add salt only at the end since ham, broth, and cheese provide ample saltiness.
- Milk fat content can be varied; 1% milk is typical but whole milk or half and half offers a creamier soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 78mg | 26% |
| Sodium | 649mg | 27% |
| Potassium | 637mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 4125IU | 83% |
| Vitamin C | 17.2mg | 19% |
| Calcium | 264mg | 26% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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