This recipe for creamy ham and potato soup is great for using up ham, especially after the holidays when you have lots of ham left over and don’t feel like eating foods that are heavy. This soup has a creamy and cheesy base that pairs nicely with the cubes of potato and ham inside. You can add more or less vegetables to the soup if you like, and feel free to adapt the amounts to your preference. You may also enjoy my recipe for Amish golden stew or ham and potato hash.
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Creamy Ham and Potato Soup
Ingredients
- 1/4 cup butter (4 tablespoons)
- 1/2 cup diced onions
- 1/3 cup diced celery
- 2 cups peeled and cubed potatoes *see note
- 2 cups cubed ham
- salt and pepper to taste see suggested amount below
- 3 tablespoons minced fresh parsley or to taste
- 4 cups chicken broth
- 2 cups whole milk
- 1/4 cup flour rounded
- 1 cup shredded cheddar cheese
Toppings (optional)
- additional shredded cheddar cheese
- crumbled bacon
- diced chives or herbs
Instructions
- Melt butter in a large 4–6-quart pot, then add onions and celery. Sauté until translucent and aromatic, then add the potatoes, ham, salt, pepper and parsley. Cook over medium-low heat and toss for several minutes longer to incorporate the flavors.
- Add chicken broth, then continue cooking at a slow simmer for 20 minutes, or until the potatoes have softened. While the soup is simmering, whisk the flour into the milk until no lumps remain *see note. Once the potatoes are softened, whisk in the milk mixture and bring the soup to a boil. Cook and stir until thickened, then gradually stir in the shredded cheddar cheese until fully melted and incorporated into the soup.
- Remove the soup from heat and allow to cool slightly, then serve with additional shredded cheddar cheese, crumbled bacon and/or chives (optional). Enjoy! Storage notes below.
Notes
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Ingredients needed for this ham and potato soup: chicken broth, milk, parsley, shredded cheddar cheese, all purpose flour, ham, celery, onions, butter, potatoes, salt and pepper.
Ingredient Variations:
Instead of chicken broth you can also use vegetable or ham broth. You can swap out the vegetables for ones you have on hand or prefer, and can also use chicken, turkey or cubed steak instead of ham. Olive oil or margarine can be used instead of butter, but it will alter the taste slightly. Feel free to add other herbs or spices to taste.
Step 1: Melt butter in a large 4–6-quart pot, then add onions and celery. Sauté until translucent and aromatic, then add the potatoes, ham, salt, pepper and parsley. Cook over medium-low heat and toss for several minutes longer to incorporate the flavors.
Step 2: Add chicken broth, then continue cooking at a slow simmer for 20 minutes, or until the potatoes have softened. While the soup is simmering, whisk the flour into the milk until no lumps remain. Once the potatoes are softened, whisk in the milk mixture and bring the soup to a boil. Cook and stir until thickened, then gradually stir in the shredded cheddar cheese until fully melted and incorporated into the soup.
To make a roux with the flour and milk:
While I usually just whisk the flour into water or milk for soups, ensuring no lumps remain before adding it to the hot broth to thicken the soup, you can also make a roux to reduce the risk of clumping. For a roux in this potato and ham soup: melt 3-4 tablespoons butter, then whisk in 1/4 cup flour. Add milk and whisk rapidly while it comes to a boil to eliminate any lumps. Cook until the milk is thickened and smooth, then whisk it into the hot soup and continue heating until the soup has thickened.
Final step: remove the soup from the heat and allow it to cool slightly. Serve plain or topped with shredded cheese, crumbled bacon and herbs or chives. Enjoy!
Storage notes:
Leftovers can be kept refrigerated for up to 5 days. You can also freeze this soup, but some separation may occur during the freezing and thawing process. If separation occurs, reheat over the stovetop and whisk rapidly to bring the base back up to the proper texture.
My musings today:
Over Christmas, we had to opportunity to host my husband’s grandparents for dinner. My husband’s grandfather watched the children play near the hearth and remarked to my husband that he (my husband) has a good thing going with our home and little family. “Just keep on keeping on” were his words of encouragement. While those words may sound cliche, there is a lot of truth behind them. Stay faithful and true in doing right and in due season you will be rewarded!
And let us not weary in well doing: for in due season we shall reap, if we faint not. Galatians 6:9
Thanks for stopping by and be sure to let us know if you have any questions or comments on this recipe! Feel free to pin or print the recipe for later by using the icons in the recipe card. –Marilyn Stoltzfus Peight.
