Homemade Ham and Potato Soup Recipe
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5.0
87 reviews
Excellent
Homemade Ham and Potato Soup Recipe
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This hearty homemade creamy ham and potato soup recipe uses simple ingredients and is bursting with delicious comforting flavors.
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Ingredients
- 4 tablespoons unsalted butter
- 2 peeled and small diced yellow onions
- 1 thinly sliced leek
- 3 finely minced garlic cloves
- ½ cup chardonnay wine
- 3 medium-diced stalks of celery
- 1 peeled medium-diced carrot
- 4 peeled large-diced russet potatoes
- 10 cups chicken stock
- 2 cups heavy whipping cream
- ¾ cup all-purpose flour
- 4 cups large-diced ham
- ¼ cup chopped fresh parsley
- Tabasco sauce to taste
- Worcestershire sauce to taste
- salt and pepper to taste
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Instructions
- Add the butter to a large rondeau pot over low heat until melted.
- Next, add the onions and cook until very well caramelized, which will take about 35-40 minutes. Stir every 5-6 minutes.
- After about 20-25 minutes of the onions caramelizing, add in the leeks and garlic and cook for a further 10-15 minutes.
- Deglaze with some white wine and cook until it is au sec, or almost gone. There should be a bout 1 to 2 tablespoons of wine left.
- Add in the carrots and celery and sweat the vegetables on low to medium heat for 3-4 minutes.
- Place in the potatoes and then immediately pour in the chicken stock and heavy cream.
- Slowly sprinkle in the flour while continuing to whisk until it is completely mixed in. I cannot stress this enough, whisk very well.
- Turn the heat to high and bring it to a boil, which will take about 10-15 minutes after you are done whisking.
- Once the soup is very thick, add in the ham, salt, pepper, tabasco, Worcestershire sauce, and parsley, and mix in until combined.
- Serve the soup and garnish with crème fraiche, or sour cream, and chopped chives or sliced green onions.
Notes
- Make-Ahead: You can make this recipe up to 1 to 2 days ahead of time, just heat up before serving.
- How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator before reheating and serving.
- How to Reheat: Add the desired amount of ham and potato soup to a medium-size pot and heat over low heat until hot.
- You can substitute the yellow onion for a sweet or white onion.
- Substitute the russet potatoes for Yukon gold or red potatoes.
- Feel free to substitute the chicken stock for vegetable stock.
- You can exchange the heavy cream for half and half, but you will lose some fat and flavor.
- The white wine I use is almost always chardonnay, but you can use sauvignon blanc or pinto grigio.
- If for some reason your soup does not thicken add in a mixture of 3 tablespoons of cornstarch whisked with 6 tablespoons of cold water to make a slurry. Pour this mixture after the soup has been boiling for a few minutes and is not thickening.
Nutrition Information
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Calories
466kcal
(23%)
Carbohydrates
31g
(10%)
Protein
19g
(38%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
874mg
(36%)
Potassium
778mg
(22%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1830IU
(37%)
Vitamin C
9mg
(10%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 466 kcal
% Daily Value*
| Calories | 466kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 19g | 38% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 874mg | 36% |
| Potassium | 778mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1830IU | 37% |
| Vitamin C | 9mg | 10% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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