Easy Ham and Potato Soup Recipe
A creamy, warm, and hearty weeknight meal. So delicious it will be a new family favorite.
Servings: 6
Calories: 672kcal
Ingredients
- 5 tablespoons unsalted butter
- 2 large carrots sliced thin
- 3 large celery stalks diced
- 1/2 medium onion diced
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 3 1/2 cups milk
- 2 large russet potatoes peeled and diced
- 1 1/4 cups frozen corn kernels
- 12 oz boneless ham steak cubed
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery cook, stirring frequently, about 8-10 minutes. Stir garlic, thyme, and bay leaf cook until fragrant, about 1-2 minutes.5 tablespoons unsalted butter, 2 large carrots, 3 large celery stalks, 1/2 medium onion, 2 teaspoons fresh thyme leaves, 2 cloves garlic, 1 bay leaf
- Whisk in flour, cook for 1 minute. Slowly whisk in milk. Add potatoes, corn, ham, salt, and pepper.3 tablespoons all-purpose flour, 3 1/2 cups milk, 2 large russet potatoes, 1 1/4 cups frozen corn kernels, 12 oz boneless ham steak, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground pepper
- Bring to a boil; reduce heat and simmer until potatoes are tender about 13-15 minutes.*
- When the potatoes are tender, use a potato masher and mash about 1/3 of the potatoes. This depends on your desired thickness of the soup. We like it thick and creamy.
- Season to taste with salt and pepper.
- Serve immediately.
Notes
*Cooking time may need to be adjusted depending on the thickness of the potatoes.
If your soup is not thick enough you can whisk together 2 tablespoons of the liquid in the soup with 1 tablespoon of cornstarch. Pour the mixture into the soup and boil for a couple of minutes, stirring occasionally.
If your soup is too thick add a little more milk until you reach your desired consistency.
Storing - Let the ham potato soup cool to room temperature, transfer it to an air-tight container, and store it in the refrigerator for up to 4 days.
Freezing - We don’t recommend freezing this soup. Dairy doesn’t fair well in the freezer. And potatoes change texture after freezing. You know that “grainy” sort of texture, which is not pleasant to eat. But if you really want to freeze it, let it cool completely, place it in an air-tight container, and freeze it for up to 1 month.
Nutrition
Calories: 672kcal | Carbohydrates: 30.6g | Fat: 41.4g | Sugar: 9.8g