Mary KellyAs I stand in my kitchen, the scent of savory goodness envelops me. You know, the aroma that parlays real comfort? That feeling perfectly describes ham and potato soup. It’s one of those dishes that evokes childhood memories.
Every time I sip this creamy delight, I’m taken back to chilly evenings surrounded by family. This soup isn’t just food; it’s a warm embrace from the inside out.
Before diving into my favorite ham and potato soup recipe, let’s talk pairings. This delicious soup pairs beautifully with crusty bread. A warm, fresh baguette or a slice of sourdough will soak up that creamy goodness perfectly.
Want a refreshing twist?
Consider coupling it with a simple green salad drizzled with lemon vinaigrette. Want a little more flair?
A sprinkle of freshly cracked pepper and a side of cheese crisps can elevate the experience. As you dig in, your taste buds are in for a delightful journey.
Why This Recipe?
Now, why is this ham and potato soup so great?
For starters, it’s a complete meal loaded with nutrients. Potatoes provide essential vitamins, while ham offers protein. Combine that with the creamy texture from the milk and the richness of butter, and you have something special.
Trust me, this recipe takes only a short while to prepare and is perfect for any occasion. Whether you’re a novice cook or a seasoned chef, you’ll appreciate the simplicity and taste. Let’s whip up a bowl of nostalgia together!
My Experience with the Ingredients
I believe every ingredient tells a story. Take potatoes, for example. Growing up, my grandmother always said, “Potatoes can fuel a family.”
She was right! I’ve used various types of potatoes in this recipe. While russets work well, I love the waxiness of Yukon Gold. They hold their shape and add a creamy texture.
Then there’s the ham. I often opt for pre-cooked ham. It’s a time-saver and adds a delightful saltiness that complements the dish. The onion and celery? They provide a flavor base that is essential.
Every time I chop these veggies, I recall early mornings spent helping my mom in the kitchen—our favorite bonding time. The chicken bouillon powder? Pure magic! It intensifies the flavor without any fuss.
Ingredients List
Here’s what you’ll need for this incredible ham and potato soup:
- 3 ¼ cups water
- 2 cups whole milk
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 3 ½ cups peeled and cubed potatoes
- ¾ cup diced pre-cooked ham
- ⅓ cup minced onion
- ⅓ cup finely chopped celery
- 2 tablespoons chicken bouillon powder
- 1 teaspoon ground white or black pepper (adjust to preference)
- ½ teaspoon salt (adjust to taste)
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
Now that we’ve established our cast of characters, let’s move on to the preparations.
How to Make Ham and Potato Soup
Step 1: Prepare the Ingredients
Start by prepping your veggies. Chop the onion and celery finely—they’re the base flavor. Next, peel and cube those potatoes. Aim for even-sized pieces to ensure uniform cooking. Gather all the ingredients. Trust me, having everything ready makes the cooking process smoother and more enjoyable.
Step 2: Cook the Veggies
In a large pot, melt 5 tablespoons of unsalted butter over medium heat. Add the diced onion and celery. Sauté until they become translucent, about 4 minutes. It’s amazing how such simple ingredients can build the foundation for the soup’s flavor, don’t you think?
Step 3: Create the Roux
Add the 5 tablespoons of all-purpose flour to the pot. Stir well, ensuring there are no lumps. This mixture, your roux, needs to cook for about 2 minutes—it helps the soup thicken later. The smell of sautéed onions and flour alone is tantalizing.
Step 4: Add the Potatoes
Toss in your cubed potatoes. Now’s the time to fold in your 2 tablespoons of chicken bouillon powder. Mix with enthusiasm, letting the flavors mingle.
Step 5: Pour in the Liquid
Next, pour in 3 ¼ cups of water and 2 cups of whole milk. Bring it all to a boil, then reduce to a gentle simmer. At this stage, it’s essential to keep an eye on it, stirring occasionally. You want to prevent the bottom from sticking while the potatoes transform into a soft, comforting bite.
Step 6: Add the Ham
After about 15-20 minutes of simmering, when the potatoes are fork-tender, add the ¾ cup of diced pre-cooked ham. Don’t forget to sprinkle in 1 teaspoon of ground white or black pepper and ½ teaspoon of salt to taste. Just imagine that blend!
Step 7: Finish with Cheese and Thyme
Let everything merge together for another 5 minutes. Finally, add ¼ cup of grated Parmesan cheese and 1 tablespoon of fresh thyme leaves.
Stir until the cheese is all melty and incorporated. The result should be a creamy, thick broth. Just like that, you’ve got ham and potato soup ready!
Recipe Notes
Let’s delve deeper into the star ingredients:
- Potatoes: They not only bulk up the soup but also complete that comforting texture. Yukon Golds add a buttery quality that enhances the overall experience.
- Diced Ham: Pre-cooked ham is convenient and still full of flavor. Feel free to use leftover holiday ham or a store-bought option.
- Onion and Celery: Their aromatic nature adds depth to the dish. They’re essential in many soups and stews for a reason.
- Chicken Bouillon Powder: This is a simple way to amplify the soup’s flavor without boiling bones for hours.
- Parmesan Cheese: Adds creaminess and a touch of umami. Freshly shredded cheese melts beautifully, ensuring maximum flavor.
- Thyme: Fresh herbs bring brightness. Dried herbs can work, but fresh makes a noticeable difference.
Recipe Variations
This recipe has room for creativity. Here are a few variations worth considering:
- Vegetarian Version: Replace ham with mushrooms for a wholesome twist. Utilize vegetable broth instead of water.
- Spicy Kick: Toss in red pepper flakes or hot sauce during the cooking process for added heat.
- Herb Infusion: Rosemary or parsley can replace thyme. Each herb contributes a unique flair.
- Add More Veggies: Carrots, peas, or even spinach can be fun additions. They not only boost nutrition but add color.
- Creamier Texture: Substitute half and half (or heavy cream) instead of milk for a richer finish.
- Chowder Style: Blend part of the soup for a thicker consistency while leaving some chunks intact for texture.
Ham And Potato Soup Recipe
Ingredients
Equipment
Method
- Start by prepping your veggies. Chop the onion and celery finely—they’re the base flavor. Next, peel and cube those potatoes. Aim for even-sized pieces to ensure uniform cooking. Gather all the ingredients. Trust me, having everything ready makes the cooking process smoother and more enjoyable.
- In a large pot, melt 5 tablespoons of unsalted butter over medium heat. Add the diced onion and celery. Sauté until they become translucent, about 4 minutes. It’s amazing how such simple ingredients can build the foundation for the soup’s flavor, don’t you think?
- Add the 5 tablespoons of all-purpose flour to the pot. Stir well, ensuring there are no lumps. This mixture, your roux, needs to cook for about 2 minutes—it helps the soup thicken later. The smell of sautéed onions and flour alone is tantalizing.
- Toss in your cubed potatoes. Now’s the time to fold in your 2 tablespoons of chicken bouillon powder. Mix with enthusiasm, letting the flavors mingle.
- Next, pour in 3 ¼ cups of water and 2 cups of whole milk. Bring it all to a boil, then reduce to a gentle simmer. At this stage, it’s essential to keep an eye on it, stirring occasionally. You want to prevent the bottom from sticking while the potatoes transform into a soft, comforting bite.
- After about 15-20 minutes of simmering, when the potatoes are fork-tender, add the ¾ cup of diced pre-cooked ham. Don’t forget to sprinkle in 1 teaspoon of ground white or black pepper and ½ teaspoon of salt to taste. Just imagine that blend!
- Let everything merge together for another 5 minutes. Finally, add ¼ cup of grated Parmesan cheese and 1 tablespoon of fresh thyme leaves.
- Stir until the cheese is all melty and incorporated. The result should be a creamy, thick broth. Just like that, you’ve got ham and potato soup ready!
Nutrition
Notes
- Potatoes: They not only bulk up the soup but also complete that comforting texture. Yukon Golds add a buttery quality that enhances the overall experience.
- Diced Ham: Pre-cooked ham is convenient and still full of flavor. Feel free to use leftover holiday ham or a store-bought option.
- Onion and Celery: Their aromatic nature adds depth to the dish. They’re essential in many soups and stews for a reason.
- Chicken Bouillon Powder: This is a simple way to amplify the soup’s flavor without boiling bones for hours.
- Parmesan Cheese: Adds creaminess and a touch of umami. Freshly shredded cheese melts beautifully, ensuring maximum flavor.
- Thyme: Fresh herbs bring brightness. Dried herbs can work, but fresh makes a noticeable difference.
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Let us know how it was!Frequently Asked Questions
Conclusion
In a world where meals can often feel rushed or bland, ham and potato soup stands out. It combines simplicity with a wealth of flavor and nostalgia.
The next time you find yourself craving comfort, remember this recipe. It’s an invitation to gather your loved ones and experience the joy of cooking. You’ll find it’s perfect for those chilly nights or when you’re simply looking for a cozy treat.
So grab your pots and pans, and let’s create some tasty memories together with this delightful ham and potato soup!
