Creamy Ham and Potato Soup
Creamy Ham and Potato Soup – so comforting and warm on a cold day!
CREAMY HAM AND POTATO SOUP
I’ve been playing nurse over at my house. All of my kids and my husband all of sudden got hit with 103 temperature and the chills. John was on his way to go golfing and came home so you know it had to be serious. They’ve been sleeping most of the day. I’ve been shuffling around my house making the rounds between taking temperatures, giving medicine, and trying to make them drink fluids. I’m just hoping that I don’t get it next but I feel like it’s inevitable. They would hardly eat anything but I did get them to eat this soup. This soup has 5 out of 5 stars on Allrecipes and over 4,000 people have rated it so what does that tell you! It’s definitely the best potato soup I’ve had. Thanks Becky for sending it my way…
OTHER SOUP RECIPES
- Panera’s Broccoli Cheddar Soup
- Homemade Chicken Noodle Soup
- Easy Tomato Soup
- Creamy Chicken Potato soup
- Spicy Chicken Enchilada Soup
- Chicken Cordon Bleu Soup
- Egg Drop Soup
- Zuppa Toscana
Creamy Ham and Potato Soup
Creamy Ham and Potato Soup - so comforting and warm on a cold day!
Ingredients
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 1/2 cup carrot, diced (optional)
- 1 cup diced cooked ham (buy a ham steak in the deli section)
- 3 1/4 cups chicken broth
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Instructions
-
Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.
-
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
-
Stir the milk mixture into the stockpot, and cook soup until heated through.
-
Top with cheddar cheese, chives, and bacon if desired. Serve immediately.
Recipe Notes
Source: adapted from Allrecipes
I absolutely love this recipe. I’m had it many times and making it again tonight!
Yay!
I have made this recipe dozens of times – I love that other than preparing the cream sauce with the milk and butter, there is no preparation other than putting all of the vegetables in a pot to boil. This was my daughter’s favorite after getting her braces tightened – I would use my stick blender to puree the cooked soup (ham and all) into a perfectly uniform creamy soup (no chunks at all). I still prepare the soup this way.
Thanks for the tips!
Any creative uses for leftovers?
Do I need to adjust the recipe if we do not eat ham.? Creamy potato ham soup…
No, you don’t have to adjust anything.
The best recipe ever!!!!!!! I add peas at the end and smoked deer bacon! Absolutely the best soup for a cold fall day! Thank you thank you thank you!!!!!
Lance
You’re welcome!
Can this be frozen?? Makes more then we need for a meal.
Sure! I haven’t tried it but it should be fine.