Creamy Ham and Potato Soup (Printable Version)
Creamy soup brimming with ham, potatoes, and tender vegetables in a savory, comforting broth.
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons olive oil
02 -
1 medium onion, chopped
03 -
2 stalks celery, chopped
04 -
1 carrot, sliced into thin rounds
05 -
3 cups Yukon Gold potatoes, chopped in large bite-size pieces, skins left on
06 -
225 grams sweet deli ham, cut into strips
07 -
2 cloves garlic, minced
08 -
0.5 teaspoon onion powder
09 -
2 teaspoons dried parsley
10 -
720 millilitres low sodium chicken broth
11 -
3 tablespoons butter
12 -
3 tablespoons plain flour
13 -
240 millilitres milk
14 -
salt and ground black pepper, to taste
# Steps to Follow:
01 -
Heat olive oil in a large stockpot over medium heat. Add onion, celery, carrot, potatoes, and ham. Sauté for 5 to 7 minutes until the onions are translucent and the edges of ham begin to crisp.
02 -
Add minced garlic, onion powder, and dried parsley. Cook for 1 minute, stirring frequently until fragrant.
03 -
Stir in chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until potatoes are fork-tender.
04 -
In a separate skillet, melt butter over low heat. Whisk in flour and cook gently for 3 to 4 minutes. Gradually whisk in milk to form a smooth, creamy mixture without lumps.
05 -
Slowly stir or whisk the creamy mixture into the soup. Let it simmer gently until heated through and slightly thickened. Season with salt and pepper to taste before serving.
# Additional Notes:
01 -
Deli-style ham provides crisp texture, but leftover ham or smoked ham steak can be used. Opt for Yukon Gold or red potatoes for best results, as they retain their shape. Garnishes such as chives, green onions, sour cream, or cheddar cheese can add additional flavour and appeal. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid overcooking potatoes. For freezing, fully cool the soup before storing in freezer bags, allowing room for expansion.