Creamy Ham and Potato Soup
A good ham and potato soup should have tender potato pieces, enough ham in every bowl and a broth that stays creamy without becoming gluey. This version thickens with a small amount of flour and some crushed potato. The cooked ham goes in near the end, so it warms through without spending half an hour becoming tough and salty.
Ingrédients
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 medium carrots finely diced
- 2 celery stalks finely diced
- 2 garlic cloves minced
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 1/2 pounds yellow potatoes peeled and cut into 1/2-inch cubes
- 1 bay leaf
- 2 cups whole milk
- 12 ounces fully cooked ham diced
- 1/4 teaspoon ground black pepper
- Fine salt as needed
- 1 tablespoon chopped parsley optional
Instructions
- Melt butter in a heavy soup pot. Soften onion, carrots and celery over medium heat 6–8 minutes. Add garlic and thyme for 30 seconds. Stir in flour for 1 minute.
- Gradually stir in broth. Add potatoes and bay leaf. Simmer gently, partly covered, 15–20 minutes until potatoes are fork-tender, stirring occasionally.
- Remove bay leaf. Crush about 1 cup of potatoes and vegetables with a little broth in a bowl; return to pot.
- Add milk and cooked ham. Heat gently 5–8 minutes, stirring, until hot through and 165°F. Avoid a rolling boil. Add pepper and salt only as needed.
- Adjust thickness with milk or water. Serve with optional parsley.
Notes
Nutrition is approximate and sodium varies by ham and broth. Refrigerate up to 3 days, accounting for the ham's previous storage. Reheat gently to 165°F. Frozen potatoes may have a softer or grainier texture.