Creamy Ham and Patato Soup

September 18, 2024 • 0 comments

⅓ cup unsalted butter 1 onion finely chopped 1 cup carrot large, peeled and diced ½ cup diced celery 3 cups potatoes peeled and diced 4 cloves garlic minced or finely chopped 1 ½ cups cooked ham diced, add more if desired ⅓ cup all-purpose flour plain flour 2 cups low sodium chicken stock or broth 2 teaspoons chicken Bouillon 3 cups milk whole milk or 2% ¼ teaspoon salt if needed, adjust to you taste ¼ teaspoon cracked pepper to taste

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8

Ingredients

(1/3 Cup) Unsalted Butter
(1) Onion
(1) Carrot
(1/2 Cup) Celery
(3 Cups) Potatoes
(4 Cloves) Garlic
(1lb or (1 1/2 Cups)) Ham Steaks
(1/3 Cup) Flour
(2 Cups) Chicken Stock
(2 teaspoons) Chicken Bouillon
(3 Cups) Milk
(To Taste) Salt
(To Taste) Black Pepper

Directions

Heat the butter in a pot over medium heat. Sauté the onion, carrots, celery until beginning to soften (about 4 minutes).
Add the ham and potatoes, cook for 2 minutes, then add the garlic and sauté until fragrant (about 30 seconds).
Mix the flour through and cook for 2 minutes.
Stir in stock and bouillon, mixing all ingredients together. Increase heat and bring to a boil until potatoes are 'just' fork tender, about 10-12 minutes.
Reduce heat to medium-low, add the milk and stir over the heat until thickened (about 5 minutes).
Taste test and season with salt and pepper, if desired.
Serve warm.

Notes

HAM BROTH

You can make your own ham broth for ham soup using leftover ham bone:

Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone).
Bring to a boil, reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour).
Discard hambone
Replace the chicken stock with your ham broth.

TIPS

If your soup is too thick once it's finished, simply add more milk in ¼ cup increments until reaching your desired consistency.Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk.Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!

Nutrition

by Trish Barlow