Potato Ham Soup
User Reviews
5.0
3 reviews
Excellent
Potato Ham Soup
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Creamy Ham and Potato Soup is a rich, hearty bowl of comfort with tender potatoes, smoky ham, and a velvety broth. Use leftover ham and make it on the stovetop, Instant Pot, or slow cooker!
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Ingredients
- 3-5 lices Bacon optional, but adds great flavor
- 2-3 talks celery chopped (about 1/2 cup)
- 1/2 medium onion chopped (about 1/2 cup)
- 2 cloves garlic minced, or 2 tsp prepared minced garlic
- 3-4 cups chicken stock 24-32 ounces, see Note 1
- 1 teaspoon chicken Better Than Bouillon see Note 2
- 2 large Russet potatoes peeled and diced (about 3 1/2-4 cups)
- 1 1/2 cups diced cooked ham perfect for leftover holiday ham
- 1/4-1/2 teaspoon black pepper or white pepper to taste
- 5 tablespoons butter salted or unsalted
- 5 tablespoons all-purpose flour can use gluten-free flour
- 1 cup whole milk or other percentages
- 1 cup half and half see Note 3
- salt to taste, see Note 4
Suggested Toppings
- crumbled bacon
- shredded cheese smoked gouda, sharp cheddar, or pepper jack
- green onions or chives
Instructions
- In a large Dutch oven or soup pot, cook bacon over medium heat until crisp. Remove bacon and set aside. (If skipping bacon, add 1 tbsp butter and/or oil to sauté veggies, or skip sautéing altogether and add veggies directly into the broth—though sautéing adds extra flavor!)
- In the same pot, sauté the onions and celery over medium heat until golden and tender (4-5 minutes). Add garlic and cook for 1 minute.
- Add chicken stock, diced potatoes, Better than Bouillon (if using), and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until potatoes are fork-tender. Add in the ham and stir in.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook until slightly golden (1-2 minutes). Slowly whisk in milk and half-and-half, cooking until thickened (4-5 minutes).
- Stir the roux into the soup pot. Stir well and heat through. Taste and adjust seasonings, adding salt as needed.
- Serve with optional toppings, like crumbled bacon (if you cooked it), shredded cheddar cheese, green onions or chives.
Equipments used:
Notes
- Simmer a ham bone in water for 2-3 hours. Use this broth in place of chicken broth. See below for detailed instructions on how to make ham broth.
- chicken broth
- Adding a teaspoon of bouillon is my secret ingredient with most soups, it adds a punch of flavor to the soup, but it’s entirely optional if you prefer not to use it. I like using
- organic Better than Bouillon.
- Use any milk (percentage) or cream combination totaling 2 cups-but know that if you use fat free, lesser % if won't be as rich or creamy.
- How to make ham broth:
- Place the ham bone in a large pot and cover it with water.
- Add optional aromatics (onion, celery, carrots, garlic, herbs) for extra flavor.
- Bring it to a boil, then reduce to a low simmer for
- Skim off foam during the first 30 minutes.
- Taste after 2 hours; continue simmering if you want a deeper flavor (up to 3 hours).
- Strain the broth, discard the solids, measure out what’s needed for soup, and refrigerate or freeze the rest.
- Instant Pot Instructions:
- Set Instant Pot to
- mode to cook bacon (if using) until crisp, then remove. Sauté onions, celery, and garlic (or skip and add directly to the pot with other ingredients). Press
- when done.
- Add potatoes, ham, chicken broth, and Better than Bouillon. Stir to combine.
- Lock lid and set to
- for 8 minutes on high pressure. Let naturally release for 10 minutes, then quick release.
- On the stovetop, melt butter, whisk in flour, and cook until golden. Whisk in milk and half-and-half until thickened.
- Stir roux into the Instant Pot, turn on
- mode, and heat through. Adjust seasoning as needed.
- Slow Cooker Instructions:
- Sauté bacon, onions, celery, and garlic on the stovetop (or skip and add everything directly to the slow cooker).
- Add potatoes, ham, chicken broth, Better than Bouillon, and veggies to the slow cooker. Stir to combine.
- Cook on
- for 6-8 hours or
- for 3-4 hours, until potatoes are tender.
- On the stovetop, melt butter, whisk in flour, and cook until golden. Whisk in milk and half-and-half until thickened.
- Stir roux into the slow cooker. Cover and cook for 15-20 minutes to meld flavors.
- I prefer chicken stock for soup recipes as it has more flavor, but feel free to substitute chicken broth, just adjust your seasonings. Use more for thinner soup and less for thicker soup (you can always adjust at the end). Replace chicken stock with Ham Broth: Simmer a ham bone in water for 2-3 hours. Use this broth in place of chicken broth. See below for detailed instructions on how to make ham broth.
- Adding a teaspoon of bouillon is my secret ingredient with most soups, it adds a punch of flavor to the soup, but it’s entirely optional if you prefer not to use it. I like using organic Better than Bouillon.
- Milk Options: Use any milk (percentage) or cream combination totaling 2 cups-but know that if you use fat free, lesser % if won't be as rich or creamy.
- Salt: Adjust salt at the end, as ham and broth add plenty of natural saltiness.
- Place the ham bone in a large pot and cover it with water.
- Add optional aromatics (onion, celery, carrots, garlic, herbs) for extra flavor.
- Bring it to a boil, then reduce to a low simmer for 2–3 hours.
- Skim off foam during the first 30 minutes.
- Taste after 2 hours; continue simmering if you want a deeper flavor (up to 3 hours).
- Strain the broth, discard the solids, measure out what’s needed for soup, and refrigerate or freeze the rest.
- Optional Sauté Step: Set Instant Pot to Sauté mode to cook bacon (if using) until crisp, then remove. Sauté onions, celery, and garlic (or skip and add directly to the pot with other ingredients). Press Cancel when done.
- Add Ingredients: Add potatoes, ham, chicken broth, and Better than Bouillon. Stir to combine.
- Pressure Cook: Lock lid and set to Manual/Pressure Cook for 8 minutes on high pressure. Let naturally release for 10 minutes, then quick release.
- Make the Roux: On the stovetop, melt butter, whisk in flour, and cook until golden. Whisk in milk and half-and-half until thickened.
- Combine: Stir roux into the Instant Pot, turn on Sauté mode, and heat through. Adjust seasoning as needed.
- Optional Sauté Step: Sauté bacon, onions, celery, and garlic on the stovetop (or skip and add everything directly to the slow cooker).
- Assemble Ingredients: Add potatoes, ham, chicken broth, Better than Bouillon, and veggies to the slow cooker. Stir to combine.
- Cook: Cook on Low for 6-8 hours or High for 3-4 hours, until potatoes are tender.
- Make the Roux: On the stovetop, melt butter, whisk in flour, and cook until golden. Whisk in milk and half-and-half until thickened.
- Combine: Stir roux into the slow cooker. Cover and cook for 15-20 minutes to meld flavors.
Nutrition Information
Show Details
Calories
346kcal
(17%)
Carbohydrates
27g
(9%)
Protein
14g
(28%)
Fat
20g
(31%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
57mg
(19%)
Sodium
597mg
(25%)
Potassium
702mg
(20%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
427IU
(9%)
Vitamin C
7mg
(8%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 597mg | 25% |
| Potassium | 702mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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