This soup has all the essentials of a creamy soup with chunks of potatoes and ham topped with chives. There’s nothing that satisfies the soul quite like a cup of warm soup!
The famous turn of the century French chef, Auguste Escoffier once said, “Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite”. He couldn’t be more right. Soup is probably the most satisfying and nourishing dish that we eat.
Everyone has their favorite comforting soup. This Ham and Potato Soup happens to be my kids choice of soups. They’ve all been giving it 5 stars since they were little, even my picky eater. I love this soup because it’s delicious as is or with additional ingredients like corn, diced bell peppers, diced carrots, broccoli, or hot sauce.
INGREDIENTS TO MAKE HAM AND POTATO SOUP
- Butter
- Onion
- Celery
- Fresh thyme leaves or dried thyme
- Garlic cloves
- All-purpose flour
- Milk
- Red potatoes
- Ham
- Salt and ground black pepper
- Fresh chives
- Optional additions: corn and bacon
HOW TO MAKE HAM AND POTATO SOUP
- In a stockpot or Dutch oven over medium-high heat, melt the butter, then add onion, celery, thyme, garlic, salt and pepper.
- Sauté, stirring often, until onion is soft and translucent.
- Add flour and stir to coat vegetables; cook 1 minute.
- Stir in stock, milk, and potatoes.
- Bring to a simmer and cook, stirring often, until potatoes are tender, about 15 minutes.
- Add ham (and optional additions); season with salt and pepper.
- Garnish with chives.
Ham and Potato Soup
Ingredients
- 3 Tbsp unsalted butter
- 1 cup onion, diced
- ½ cup celery, diced
- 1 tsp fresh thyme leaves or ½ tsp dried
- 2 garlic cloves, minced
- 3 Tbsp all-purpose flour
- 3 cups chicken stock
- 1 ½ cup milk
- 2 ½ cups red potatoes, cubed
- 1 cup ham, cubed
- Salt and ground black pepper, to taste
- Fresh chives, minced for garnish
Optional additions:
- 1 cup corn, canned or frozen
- 4 slices cooked bacon, chopped
Instructions
- In a stockpot or Dutch oven over medium-high heat, melt the butter, then add onion, celery, thyme, garlic, salt and pepper. Sauté, stirring often, until onion is soft and translucent. Add flour and stir to coat vegetables; cook 1 minute.
- Stir in stock, milk, and potatoes. Bring to a simmer and cook, stirring often, until potatoes are tender, about 15 minutes. Add ham (and optional additions); season with salt and pepper. Garnish with chives.
